A great salad for anytime, but particularly festive for the winter holidays.
Cranberry, Almond & Arugala Salad with Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup (grade B)
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- salt (to taste)
- pepper (to taste)
- 8-10 oz arugala (or substitute baby spinach)
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup crumbled goat cheese
- 1/4 cup red onion, thinly sliced
- shelled pistachios
- 1/2 apple, thinly sliced for garnish
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To make the vinaigrette, combine maple syrup, apple cider vinegar, lemon juice, salt and pepper in a bowl and whisk together. Slowly pour in olive oil while whisking. Cover and keep in refrigerator until needed
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In a large bowl, combine arugala, cranberries, almons, red onion and goat cheese. Toss salad with vinaigrette. Then garnish with apple slices and pistachios.