Warm Pumpkin Spice Vinaigrette Salad with Fall Greens and Apples
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INGREDIENTS
6 cups mixed fall greens (arugula, spinach, and baby kale)
2 crisp apples, thinly sliced (Honeycrisp or Gala work well)
½ cup roasted pecans (or walnuts)
¼ cup dried cranberries (optional, for extra sweetness)
For the Warm Pumpkin Spice Vinaigrette:
¼ cup extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp Dangold Pumpkin Spice Blend
Pinch of salt and freshly ground black pepper
DIRECTIONS
- Make the vinaigrette: In a small saucepan over low heat, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, and Dangold Pumpkin Spice Blend. Warm gently for 2–3 minutes, stirring until smooth and aromatic. Do not let it boil. Season with salt and pepper to taste.
- Prepare the salad: In a large bowl, combine the greens, apple slices, roasted pecans, and cranberries.
- Dress the salad: Pour the warm vinaigrette over the salad and toss gently to coat the ingredients evenly.
- Serve immediately: Plate while the dressing is still warm for a cozy, fall-inspired starter.
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