3 cup lightly packed spinach or spring mix greens
¼ cup cooked quinoa
1 apple, cut into chunks
2 tbsp. pepitas (pumpkin seeds)
3 tbsp. dried cranberries
3 tbsp. pecans (halves or chopped)

For the vinaigrette:
1 tsp. minced shallot
2 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
pinch of salt & freshly ground pepper

1.  Add greens to a large dinner plate or salad bowl. 
2.  Top with the cooked & cooled quinoa, apple chunks, pepitas, dried cranberries, and pecans.
3.  To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl, whisk to combine. 
4.  Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. 
5.  Drizzle the salad with the dressing and serve immediately.

Note: Use one of our apples that are your favorite.  Suggestion maybe be Cortland, Honeycrisp, or Stayman

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