Honeycrisp Harvest Chopped Salad

Adapted from @thedailytaste

• Maple Mustard Vinaigrette:
  • 1/2 c olive oil
  • 1/4 c apple cider vinegar
  • 2 tbsp Dion mustard
  • 2 tbsp maple syrup
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

• Salad
  • 12-14 oz salad greens (spinach/arugula or spring mix)
  • 2 cups broccoli slaw
  • 1 large honeycrisp apple, sliced into small sticks
  • 3/4 cup candied walnuts (see note)
  • 1 cup cooked & cooled quinoa
  • 1/4 large red onion, thinly sliced
  • Feta cheese
  • Dried Cranberries

• Candied Walnuts
  • 1 cup walnuts
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

1. Add the ingredients for the dressing to a mason jar and mix well.
2. For the candied walnuts, melt butter and brown sugar in a pan. Add walnuts, and cook until they are well coated and smell toasted. Remove from heat and cool.
3. Lay out the greens, apples, and onions onto a cutting board and chop to somewhat smaller pieces. Add the rest of the ingredients and toss well with dressing.