House of Yumm: Autumn Apple Salad with Maple Vinaigrette

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RECIPE REVIEW

This recipe was originally posted on House of Yumm.

I have spent a lot of time searching for recipes I can use over and over again for my meal prepping. I look for three things.

#1 Recipes I WANT to eat again and again.

#2 Recipes with a variety of nutrients.

#3 Recipes that fill me up and don’t leave me wanting more.

This recipe, my friends, from House of Yumm is one of those WINNERS! I make it at least once a month, and it really is a perfect addition to your fall repertoire. Bon Appetit!

*See ketogenic substitutes and modifications at the end of the recipe.

Salad

INGREDIENTS:

2 cups baby spinach

¼ cup dried cranberries

¼ cup halved pecans

2 tablespoons feta cheese

½ granny smith apple, sliced

½ fuji apple, sliced

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 ½ teaspoon dijon mustard

Salt & pepper to taste

INSTRUCTIONS:

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

RECIPE NOTES:

For a ketogenic lifestyle:

Leave out one of the fruits, the dried cranberries or the apple slices. I leave off the dried cranberries and account for the apple slices in my daily net carbs. I like to add another vegetable in its place. I personally add red onion.

I also add additional protein, like a ½ chicken breast.

Replace the maple syrup in the dressing with Swerve sweetener.