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.
Author:A Tavola Kitchen
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.