Apple-Cranberry Salad with Honey-Balsamic Vinaigrette & PURE Bar Croutons

By Carolyn Kumpe

Try this Flavorful, Healthy, Sweet-Tart Vegan Salad with delightful little bites of heavenly Pure Bar “Croutons”. I often substitute the Romaine Lettuce for Chicories like Radicchio, Endive or Escarole. A mixture of greens is great, too! Try substituting toasted or candied pecans or almonds for a delicious variation. Adding cheeses like blue cheese, shards of parmesan, crumbled feta or dots of goats cheese takes this salad to another culinary level. Enjoy!

4 tablespoons Balsamic Vinegar
2 tbsp Honey
2 tsp Dijon
1 tbsp Minced Shallot or white part of a green onion
½ cup Extra virgin olive oil
2 large Sweet-Tart Apples, cored and sliced (Fuji, Honey Crisp, Braeburn Apples)
1 cup toasted or candied walnuts
1 cup dried cranberries
1 head romaine, washed, dried and tor
Sea Salt and Freshly Ground Black Pepper to Taste
2 Apple Cinnamon Pure Bars cut into bite size pieces

In a small bowl, whisk together the balsamic, honey, Dijon and shallots. Gradually whisk in the olive oil. In a large serving bowl, mix the sliced apples, toasted or candied walnuts, dried cranberries and torn romaine. Dress the salad with the vinaigrette. Season to taste with salt and pepper. Toss in the pure bar croutons and serve.

 

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