Summer Sunset Harvest Salad

A vibrant American salad originating from the Pacific Northwest, this dish combines the sweetness of freshly harvested fruits and the crunch of crisp vegetables, all brought together by the tanginess of a zesty citrus vinaigrette.

🛒 Ingredients

• 4 cups Mixed greens
• 1 cup Diced pineapple
• 1 cup Chopped apple
• 2 oz Crumbled feta cheese
• 1/2 cup Candied pecans
• 1/2 cup Red onion
• 1/4 cup Chopped fresh cilantro
• 1 tsp Zest of 1 orange
• 2 tbsp Juice of 1 orange
• 1 tbsp Maple syrup
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, combine the mixed greens, diced pineapple, chopped apple, crumbled feta cheese, and candied pecans.

2. 2

   Step 2: In a small bowl, whisk together the juice of 1 orange, maple syrup, apple cider vinegar, and olive oil to make the citrus vinaigrette.

3. 3

   Step 3: Pour the citrus vinaigrette over the salad and toss to combine.

4. 4

   Step 4: Top the salad with chopped fresh cilantro and zest of 1 orange.

5. 5

   Step 5: Serve immediately and enjoy!

6. 6

   Step 6: To toast the candied pecans, preheat the oven to 350°F (180°C) and bake for 5-7 minutes, or until fragrant and lightly browned.

7. 7

   Step 7: To make the candied pecans, melt 1 tablespoon of butter in a saucepan over medium heat.

8. 8

   Step 8: Add 1/4 cup of brown sugar to the saucepan and stir to combine.

9. 9

   Step 9: Add 1/2 cup of chopped pecans to the saucepan and stir to combine.

10. 10

    Step 10: Cook for 2-3 minutes, or until the pecans are caramelized and fragrant.

💡 Pro Tips

To prevent the mixed greens from wilting, assemble the salad just before serving. To make the salad more substantial, add some grilled chicken or salmon.

📊 Nutrition per Serving