This is one of our favorite vegan, gluten-free salads that is especially flavorful at this time of year!

Vegan, Gluten-free
Serves: 6

Salad Ingredients
4 ounces mixed greens
(baby kale, baby arugula, spinach, mesclun blend, etc.)

2 endives or 1 small head of radicchio, cored and torn into bite-size pieces

1 large Gala apple, cored & sliced

3/4 cup walnuts

1/4 cup raw pumpkin seeds

1 tablespoon sesame seeds

Dressing Ingredients
4 tablespoons natural olive oil

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

To make the dressing.
Whisk together olive oil, maple syrup, vinegar, and mustard until emilusified.

Toast the nuts.
Place walnuts and pumpkin seeds on a baking sheet and toast for 5 minutes @ 350º F. Allow to cool.

Put it together!
Layer the greens, endive and apple slices on a serving plate. then drizzle with the dressing and sprinkle the nuts and seeds on top!

fall salad apple cider vinegarette