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Fall Harvest Salad

Diane Sokolofski

Chef demonstration



    • 5-ounce prewashed arugula (about 4-5 cups)
    • 1 Fuji apple, cored, quartered, seeded, and thinly sliced
    • 1/4 cup thinly sliced candy apple red onion
    • 1 cup seedless grapes
    • Cheddar cheese, julienned
    • Fresh thyme
    • 1/4 cup Apple Cider Vinaigrette (recipe follows)  

Apple Cider Vinaigrette

    • 2/3 cup olive oil
    • 1/3 cup apple cider
    • ¼ cup apple cider vinegar
    • 1 Tbsp maple syrup
    • Salt and pepper to taste

Makes 1 -1/4 cups


Combine the arugula, apple, onion in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing. Add grapes, cheese and thyme.  Gently toss.

Apple Cider Vinaigrette:  Combine olive oil, cider, vinegar and maple syrup into a small mixing bowl. Whisk until completely incorporated. Add salt and pepper to taste.  Store in jar in refrigerator until ready to use. Right before using, shake to blend.

Serves 6

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