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Autumn Salad with Maple Shallot Vinaigrette

Apples! Potatoes! Leeks! There is a lengthy list of seasonal ingredients to celebrate right now and we’re doing so by throwing them all into a big bowl of greens. Find a fall lettuce mix that has leaves of peppery arugula and textured kale in it. To that mix, add in a blend of toasty ingredients and fresh, juicy ones. We like cooked potatoes and leeks alongside zesty Honeycrisp apple slices and plump pomegranate seeds. (If you’d like to use sweet potatoes in place of the butterball potatoes, you are welcome to do so!) All of this is coated with a creamy dressing for a salad you’ll crave again and again!

Serves

1 LARGE SALAD

Prep time

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Cook time

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INGREDIENTS

FOR THE SALAD​:

  • Maple Candied Bacon​
  • 1/4 cup pepitas​
  • 1 teaspoon olive oil​
  • 1/2 teaspoon maple sugar seasoning​
  • 4 oz fall lettuce mix, washed and dried​
  • 8 oz butterball potatoes, diced​
  • 2 1/2 tablespoons Maple Sugar Seasoning​
  • 1/4 teaspoon cumin​
  • 1/4 teaspoon garlic salt​
  • 1 tablespoon apple cider​
  • 1 leak, washed and sliced​
  • Pomegranate seeds​
  • 1 honeycrisp apple, thinly sliced​
  • 4 oz goat cheese​

FOR THE DRESSING​:

  • 3 large garlic cloves, coarsely chopped​
  • 1 shallot, coarsely chopped​
  • 1 1/4 teaspoons Sweet Maple Mustard
  • 1 tablespoon maple syrup​
  • 6 large sage leaves, chopped​
  • 1/4 cup red wine vinegar​
  • 1/8 teaspoon Maple Sugar Seasoning​
  • Salt, to taste​
  • Pepper, to taste​
  • 1/3 cup olive oil​​

INSTRUCTIONS

  1. Make your bacon. (We love using Maple Candied Bacon, but you can fry up any kind!)
  2. Toast the pepitas in a cast iron skillet. Once they begin to pop and turn brown, transfer them to a small bowl and toss in olive oil and Maple Sugar Seasoning.
  3. Place your washed salad mix into a salad bowl and place a tea towel over it.
  4. In a mixing bowl, toss the diced potatoes with 1/2 tablespoon of olive oil, maple sugar seasoning, cumin and garlic salt. Heat the remaining 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. (Optional: here you can add the 3 cloves of garlic for the dressing to the pan and fry until golden on each side before adding the potatoes).
  5. Add the potatoes to the skillet and fry, tossing occasionally, until browned and crispy on all sides, about 7-10 minutes. Transfer the cookied potatoes to a plate.
  6. Deglaze the skillet with the apple cider and add the leeks. Cook until soft, about 4 minutes. Transfer to a plate.
  7. Add the bacon, pepitas, potatoes, leeks, however many pomegranate seeds you’d like, the apple slices, and goat cheese to the salad bowl.
  8. Make the dressing. In a liquid measuring cup or small bowl, add the garlic, shallot, Sweet Maple Mustard, maple syrup, sage leaves, red wine vinegar, salt pepper, Maple Sugar Seasoning and olive oil. Using an immersion blender, blend the dressing until smooth and creamy. Pour over salad and toss. Enjoy!

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