Fall Salad with Roasted Veg & Apple Cider Dressing

Fall Salad with Roasted Veg & Apple Cider Dressing

Salad:
8 cups chopped greens (about ½ kale or other hearty green)
½ cup cooked, chopped bacon
½ cup goat cheese crumbles
1 apple, diced
1 cup roasted veggies* (squash, brussels sprouts, mushrooms, and sweet potato all work well)

Apple cider dressing:
½ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon dried thyme

Combine all salad ingredients in a large bowl.  

Mix the dressing in an airtight container.  Shake well, and pour several tablespoons over the salad.  

Mix the salad.  Add more dressing after plating, to taste.

Serves 4 as a main salad.

*If you don’t have veggies already roasted, Roast bite-sized squash, or other veggies at 425 for about 20-30 minutes.  Toss with a tablespoon or two of olive oil first, and then salt and pepper to taste.