Hearts of Palm Harvest Salad with Maple Vinaigrette
INGREDIENTS
For the Salad
- 1 large bowl mixed greens (spring mix or baby kale/spinach blend)
- 1 jar Reese Hearts of Palm, drained and sliced into rounds
- 1 crisp apple thinly sliced
- ½ cup pomegranate arils
- ½ cup walnuts
- ¼ cup feta cheese
Maple Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1½ tbsp pure maple syrup
- 1 tsp Dijon mustard
- Pinch of salt and black pepper
DESCRIPTION
Bright, crisp, and beautifully balanced, this Hearts of Palm Harvest Salad is a refreshing celebration of seasonal flavors.
DIRECTIONS
- In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper. Whisk (or shake the jar) until the vinaigrette is completely smooth and emulsified.
- Add a generous handful of mixed greens to a large serving bowl or platter.
- Fan the apple slices over the greens.
- Add the hearts of palm rounds evenly across the top.
- Sprinkle on the pomegranate arils, walnuts, and goat cheese.
- Drizzle with the maple vinaigrette just before serving. Toss lightly to combine.
- Pair with roasted turkey, ham, or a holiday spread.