This salad is perfect for early autumn, when tender fall greens, crisp green apples, and fresh figs are in season. Make a double batch of the dressing to keep on hand for quick mixed-green salads throughout the week. If fresh figs aren’t available, dried figs make an easy and delicious substitute.
Ingredients
Salad
8 cups
mixed baby greens
2 cups
finely sliced
red cabbage
1
granny smith apples
cored and diced
4
fresh figs
cut into wedges
½ cups
Zante currants
3
green onions
sliced
½ cups
raw walnuts
lightly roasted
½ cups
pumpkin seeds
toasted
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
balsamic vinegar
1 tablespoons
maple syrup
2 teaspoons
dijon mustard
¼ teaspoons
sea salt
