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ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

• Preheat oven to 375°.
• Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
• Sprinkle with cinnamon.
• Roast 20-30 minutes until tender, stirring occasionally.
• Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

• In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

• In a large bowl, combine salad greens and apricots.
• Drizzle dressing over salad and toss to coat.
• Divide mixture among 6-8 plates.
• Top with goat cheese and roasted apples.
• Sprinkle with candied walnuts.
• Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.