whole and heavenly oven

Fall Harvest Apple Salad

This apple salad is...

- Loaded with crisp apples and Moroccan-roasted carrots. - Tossed with toasted walnuts, golden raisins, feta, and a maple dressing. - Ready in 40 minutes and a stand-out salad for any fall occasion!


- Apples - Carrots - Spices - Feta cheese - Olive oil - Spring greens

- Maple syrup - Dijon mustard - Cider vinegar - Golden raisins - Walnuts

Prepare the carrots


Combine carrots, spices, and olive oil until evenly coated. Spread in an even layer in a greased pan.

Roast carrots


Roast carrots at 400F 20-25 minutes until carrots are tender when pierced with a fork.

Make the dressing


In a small bowl, whisk maple syrup, mustard, and cider vinegar. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.

Assemble the salad


Place spring greens in a large serving bowl and arrange apple slices, carrots, feta, raisins, and walnuts on top.

Top with dressing


Drizzle maple dressing over top of salad and toss to evenly coat. Serve immediately and enjoy!

Get the full recipe on wholeandheavenlyoven.com