Fall Salad

Autumn. Fall. Pumpkins. Apples. I just peeped outside and the colors of the leaves are changing. A chilly wind greets me in the face telling me to start bundling up because winter is around the corner. Feeling a bit inspired by the different colors of leaves and the crunch when I walked on them, this Fall-ish salad was at play in my head. So off I go to the store and here's what I made!

For Candied Walnuts:

2T Sugar

2T Water

1/2 C Walnuts, chopped

In a saucepan, melt sugar with water. Then add walnuts and cook until the syrup has coated the walnuts.

For Orange Vinaigrette:

1/4C Orange Juice

1T Apple Cider Vinegar

2T Olive Oil

1t Whole Grain Mustard

Honey

Salt

Pepper

Whisk everything together and adjust seasoning with honey, salt, and pepper.

4C Spring Mix Greens

1ea Radicchio, large diced

1ea Fennel, sliced

1ea Fuji Apples, sliced

2ea Navel Oranges, segments

1/2C Goat Cheese, crumbled

1/2C Candied Walnuts

Orange Vinaigrette

Mix the spring mix greens, radicchio, and fennel in a bowl and toss with a little bit of vinaigrette. Add the fuji apples, navel oranges, goat cheese, and candied walnuts on top. Drizzle more orange vinaigrette on top if desired.