Harvest Salad Recipe

Wash and thoroughly dry romaine (and spinach if using). Chop romaine into bite-size pieces and place in a large salad bowl; add spinach and toss gently to combine.

Prepare vinaigrette

In a medium bowl or jar, combine apple cider vinegar, grated apple, Dijon mustard, honey, maple syrup, minced garlic, salt, and pepper. Whisk or shake until combined. Slowly stream in olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add more honey or maple for sweetness, more vinegar for brightness.

Roast/brûlée Brussels sprouts

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt and pepper on a rimmed baking sheet, cut side down. Roast for 12 minutes, then remove from oven and drizzle maple syrup over the cut sides. Return to oven and roast 6–8 more minutes until caramelized and tender. Let cool slightly before using.

Alternatively, for stovetop: heat a large skillet over medium-high heat with olive oil. Add Brussels sprouts cut-side down, cook undisturbed 6–8 minutes until deeply browned, flip, add maple syrup, and cook 3–4 more minutes until tender. Season to taste and cool slightly.

Core and thinly slice the remaining apple to maintain texture; toss slices with a squeeze of lemon (optional) to prevent browning.

If pumpkin seeds are not toasted: heat a small dry skillet over medium heat, add pumpkin seeds and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool.

To assemble the salad: drizzle about half of the apple vinaigrette over the greens and toss lightly to coat (reserve remaining dressing to serve on the side). Arrange roasted maple Brussels sprouts over the dressed greens. Scatter sliced apples, dried cranberries, toasted pumpkin seeds, and crumbled goat cheese evenly over the salad.

Taste and add more dressing if desired. Serve immediately so Brussels sprouts are still slightly warm and greens remain crisp.