The Harvest Salad
Fall in a bowl!
Servings 6 servings
Ingredients
The Couscous:
- ½ cup Israeli Couscous cooked to package instructions
The Apple Vinaigrette:
- ¼ cup extra virgin olive oil
- 3 Tablespoons frozen organic apple juice concentrate (Tip! reseal can with plastic and a rubber band and place back in freezer for use next time!)
- 1 ½ Tablespoons white balsamic vinegar (if preferred you can use apple cider vinegar)
- 1 teaspoon fresh lemon juice
- 1 tablespoon honey
- 1 pinch sea salt
- ½ teaspoon freshly ground pepper
The Salad:
- 5 oz bag of mixed baby greens
- 2 cups rotisserie chicken, diced (optional)
- 1 small red apple diced
- 1 small shallot diced (small)
- ⅓ cup dried cranberries
- ⅓ cup dried apricots diced (small)
- ⅓ cup roasted pecan halves roughly chopped
- ¼ cup chopped mint leaves
- Sea salt and freshly ground pepper, to taste
Instructions
- Start a small pot of water to boil. While water heats:
- Make apple vinaigrette by placing all ingredients in a bowl and whisking until emulsified. Set aside.
- Add couscous to boiling water. Cook couscous to package instructions.
- While couscous cooks dice apple, apricots and chicken, chop pecans, mint, shallot
- When couscous is ready, pour strain into a colander and allow to cool.
- Place greens on a platter or in a large bowl, add mint and toss. Layer rows of apple, couscous, pecans, chicken, fruit etc... Drizzle with dressing and toss. Sprinkle with sea salt and pepper to taste.
- Save extra dressing in the fridge for up to a week.