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The Harvest Salad

Fall in a bowl!

Course Salad
Cuisine American
Keyword easy dinner recipe, easy lunch recipe, fall recipes
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

The Couscous:

  • 1/2 cup Israeli Couscous cooked to package instructions

The Apple Vinaigrette:

  • 1/4 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 1/2 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)
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots diced (small)
  • 1/3 cup roasted pecan halves roughly chopped
  • 1/4 cup chopped mint leaves
  • Sea salt and freshly ground pepper, to taste

Instructions

  1. Start a small pot of water to boil. While water heats:

  2. Make apple vinaigrette by placing all ingredients in a bowl and whisking until emulsified. Set aside.

  3. Add couscous to boiling water. Cook couscous to package instructions.

  4. While couscous cooks dice apple, apricots and chicken, chop pecans, mint, shallot

  5. When couscous is ready, pour strain into a colander and allow to cool.

  6. 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.

  7. Save extra dressing in the fridge for up to a week.