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+
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Fall Harvest Salad Recipe
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Total Time
Total Time
15
minutes
mins
Servings
Servings
4
servings
Calories
Calories
175
Ingredients
▢
4-5
cups
baby kale greens
▢
1
large apple
-
(thinly sliced)
▢
⅓
cup
sweet, toasted pumpkin seeds
-
(I used Trader Joe’s Pumpkin Spiced Pumpkin Seeds)
For the dressing
▢
1
tbsp
olive oil
▢
1
tbsp
maple syrup
▢
2
tbsp
red wine vinegar
▢
1
shallot
-
(minced)
▢
¼
tsp
cinnamon
▢
1
tsp
dijon mustard
▢
Salt and pepper to taste
Instructions
In a small bowl, whisk together all the ingredients for the dressing.
In a large bowl, toss together the ingredients for the salad.
Pour dressing over salad, and toss to coat evenly.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
Fall Harvest Salad Recipe
Amount per Serving
Calories
175
% Daily Value*
Fat
7.6
g
12
%
Saturated Fat
1.3
g
8
%
Cholesterol
2
mg
1
%
Sodium
77
mg
3
%
Potassium
86
mg
2
%
Carbohydrates
25.7
g
9
%
Fiber
3.8
g
16
%
Sugar
12.6
g
14
%
Protein
4.8
g
10
%
Calcium
90
mg
9
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.