Autumn Harvest Salad

Servings:  4-6

Notes:  This recipe is from the Whole Life Nutrition Cookbook, second edition.

Ingredients:

Salad
8 cups mixed greens
1 to 2 cups of finely sliced red cabbage
1 green apple, diced
3 to 4 fresh black mission figs, cut into wedges
1/2 cup Zante currants
2 to 3 green onions, sliced
1/2 cup raw walnuts, lightly roasted
1/2 cup raw pumpkin seeds, toasted

Dressing
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/4 teaspoon sea salt

Instructions:

1. Preheat oven to 350 degrees.  Rinse and dry greens.  Place into a large bowl with the chopped cabbage, diced apple, chopped figs, Zante currants, and green onions.  Toss gently.
2. Place the walnuts into a small glass baking dish and place into the preheated oven.  Lightly roast for about 8 to 10 minutes.  Remove from heat, cool slightly, then chop.  Add them to the salad.
3. Heat a skillet over medium heat.  Place the pumpkin seeds in and keep them moving in the pan until they begin to "pop".  Remove from heat, let cool slightly, and place on top of salad.  (The walnuts can be prepared this way as well if you do not want to heat up the oven.)
4. Prepare the dressing by placing ingredients into a jar with a tight fitting lid, and shake well.  To serve, pour dressing over salad, gently toss, and serve immediately.