Harvest Slaw with Balsamic Dressing
Perfect side to many fall dishes, this Harvest Slaw is healthy, easy to prepare, and absolutely delicious!
Ingredients
- 1/2 cup raw pecans
- 3 Tbsp pure maple syrup
- 1/2 tsp cayenne pepper
- 1/4 tsp cinnamon
- kosher salt
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup sliced green onions
- 2 honeycrisp apples thinly sliced
- 1 avocado diced
- 2 Tbsp sunflower seeds
- 2 Tbsp dried cranberries
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp pure maple syrup
- 1 clove garlic smashed and minced fine
- 1/2 tsp dried thyme
- 1/2 tsp each, kosher salt and black pepper
Instructions
- Preheat the oven to 350°. While oven is heating, prepare the dressing by combining all dressing ingredients in a jar with a lid. Shake well and set aside.
- Line a baking sheet with parchment paper and toss the pecans with the maple syrup, cayenne and cinnamon. Bake for about 8 minutes until toasted. Remove from oven and sprinkle very lightly with a bit of kosher salt.
- In a large salad bowl, combine the two cabbages, green onions, apples, avocado, sunflower seeds, and cranberries. Pour the dressing a little at a time on top of the slaw--you may not need all of it. Refrigerate any leftover dressing. Toss to combine.
- Top with the feta and spiced pecans. Enjoy!