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