Favorite Autumn Salad with Maple Vinaigrette
This autumn salad with maple vinaigrette is hearty and deeply flavorful. The recipe makes 3 salads, so consider a few lunches taken care of this week.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 salads 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Scale
Ingredients
For the dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 5–6 tsp maple syrup, to taste
- Salt and pepper, to taste
For the salad
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 small red onion, chopped
- Juice from 1/2 lemon
- Salt and pepper, to taste
- 3/4 cup walnuts, toasted
- 1 small green apple, diced
- 4–5 cups salad greens
- 3/4 cup crumbled goat cheese
Instructions
- Make the dressing: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, and maple syrup in a small bowl. Whisk vigorously until creamy and emulsified and season to taste with salt and pepper.
- Marinate the chickpeas and red onion: Combine chickpeas, red onion, lemon juice, salt and pepper in a medium-bowl. Set aside.
- Toast your walnuts: If your walnuts are not already toasted, add them to a medium non-stick sauté pan and toast over medium heat for 5-10 minutes until brown and fragrant. Stir half way through to ensure even cooking.
- Assemble your salads: Divide salad ingredients among 3 bowls or containers and dress to taste. If meal-prepping, do not dress until right before eating.
Notes
- You will probably have some leftover dressing. You can save the extra for another salad, or brush it on vegetables for roasting.
- Maple dressing inspired by Martha Stewart.