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  • Serves 4
  • Serving size: ¼ of recipe
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Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette. Cut the apples just before serving to maintain their color, or store them in water with a little lemon juice if you need to prepare them ahead of time. Serve this dish as is for a light lunch or with Pumpkin and Anasazi Bean Stew for a heartier meal.

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By Del Sroufe,

Ingredients

  • ¼ cup brown rice syrup
  • Zest and juice of 1 orange
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Pinch cayenne pepper
  • 3 tablespoons fruit-sweetened dried cranberries, reconstituted in 6 tablespoons of boiling water, plus 3 additional tablespoons dried cranberries
  • 6 cups mixed salad greens
  • ½ cup pecan halves, toasted, optional
  • 2 crisp apples, peeled, cored, and cut into ½-inch dice

Instructions

  • Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside.
  • Add the salad greens to a large bowl with pecans (if using), apples, and remaining dried cranberries. Just before serving, add the dressing to the bowl and toss well.
Nutritional Information:

Per serving (¼ of recipe): 250 calories, 38.3 g carbohydrates, 4.8 g protein, 11.2 g total fat, 1 g saturated fat, 0 g cholesterol, 84 mg sodium, 4.5 g fiber, 23.5 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (4)

(5 from 2 votes)

Recipe Rating

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Denise

Used maple syrup instead of brown rice syrup and my husband said this was his new favorite.

Kay

I'm surprised to see you use brown rice syrup. Isn't it concentrated arsenic? I think maple syrup might be a better choice or do you have a better suggestion?

Vb

I think a date paste or a soaked blended date with a tad water mihhy work too..(no arsenic risk)..

VB

Correction - 'might'. (Lol)

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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