Cranberry Apple Salad with Pepitas and Apple Cider Vinaigrette
+ BEETxBEET GIVEAWAY!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
The first shirt we're repping is one of my personal faves, the 'In Plants We Trust' shirt. It is available in Men's + Women's styles, but I especially love this crop-top cut version. We paired it with a Cranberry Apple Salad with Pepitas + Apple Cider Vinaigrette because it is the perfect fall meal - and it's packed with plants! The tart apples and tangy dressing help balance out the sweet of the cranberries, and the pepitas make a great crunch at the end. This salad is packed with good-for-you ingredients and is a great starter before a meal or as a meal in itself.
You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'In Plants We Trust' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK!
INGREDIENTS Apple Cider Vinaigrette: 1/2 cup olive oil 1 clove garlic 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 1/2 teaspoon dijon mustard 1 tablespoon lemon juice 1/4 teaspoon each salt + pepper
4 cups mixed greens
2 green apples, halved and thinly sliced
1/2 cup dried cranberries
1/2 cup pepitas
DIRECTIONS In a blender combine online oil, garlic, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt, and pepper. If you don't have a blender or would prefer more of an oil + vinegar style dressing, simply mince garlic and whisk all ingredients together in a bowl. Set aside.
In a large mixing bowl toss together the mixed greens, thinly sliced apples, cranberries + pepitas. Drizzle with dressing and serve!
NOTES Extra dressing can be stored in an airtight container for up to 2 weeks in the fridge.