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harvest salad with maple poppy seed dressing (gf, df, v, Paleo)

Harvest Salad with Maple Poppy Seed Dressing – This dressing. THIS DRESSING!!!

Harvest Salad with Maple Poppy Seed Dressing // One Lovely Life
Have you tried the Sweet Kale salad from Costco? It’s divine, but since we’re dairy and gluten free, I’ve been looking for a version to make at home. What can I say? I have a thing for fall salads. I can’t help it. And yes, they have similarities, but each one is a little different. I’m a huge fan of this one. And the dressing–OH THE DRESSING–I’ve made this a few times now and can’t get enough.

Seriously, guys, THE DRESSING.

Harvest Salad with Maple Poppy Seed Dressing // One Lovely Life Harvest Salad with Maple Poppy Seed Dressing // One Lovely Life
It’s amazing what a little sweetness does to these shredded brussels sprouts. Admittedly, if you’re not a brussels sprouts fan, you might not be really excited to find out. In that case, feel free to use this dressing on any mixed greens you like. Spring mix, 50/50 (spinach + spring mix), baby kale…they’d all work.

The pears, apples, dried fruit, and nuts really bring everything together and make this a salad you’ll want to eat again and again. Happy eating!

Psst! Looking for other fall salad ideas? There’s this Fall Chopped Salad (featuring a little bacon and cheese) and this Powerhouse Quinoa Salad 

Harvest Salad with Maple Poppy Seed Dressing // One Lovely Life

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Harvest Salad with Maple Poppy Seed Dressing


  • Author: One Lovely Life

Ingredients

Scale

For the Salad:

  • 1lb brussels sprouts, shredded or thinly sliced (or 4-6c salad greens)
  • 1 apple, sliced
  • 1 pear, sliced
  • 1/4c dried fruit (cranberries, dried cherries, raisins, whatever you like)
  • 1/4c nuts (cashews, pistachios, pecans, almonds…whatever)

For the Maple Poppy Seed Dressing:

  • 3 Tbsp pure maple syrup
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard*
  • 1 1/2 tsp poppy seeds
  • generous pinch of salt

Instructions

  1. Assemble the dressing, by whisking together syrup, oil, vinegar, mustard, poppy seeds, and salt. Taste and add additional salt if necessary. Toss together brussels sprouts, apples, pears, dried fruit, and nuts with the maple dressing.
  2. Serve immediately.
  3. Any unused dressing will keep up to 1 week in the refrigerator.

Notes

*We like Annie’s Dijon mustard. It’s a little less sharp than other brands.

 

 

 

 

This one? Well, it’s got a base of… well… brussels sprouts.

7 Comments

  1. i love that salad! i love that i’m eating a ton of healthy greens but it still tastes good! i like to try to make things like that myself, though, so that i can control the ingredients. this looks great and i’m excited to try it. i started using maple syrup in salad dressings last year and it just adds such a great flavor.

  2. One of my favorite salads ever has brussels sprouts as the base. And guess what? I never, ever thought to shred them. I pick apart each of those little buggers leaf by leaf every time I want to make the salad. Next time – shredding! 🙂 This salad looks fabulous and that dressing looks amazing.

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