This salad is autumn on a plate! Feel free to use your favorite salad greens and play around with the amounts of the other ingredients. I serve the dressing on the side as opposed to tossing it with the salad. That way the leftovers keep well and I can enjoy the salad the next day for lunch with a little leftover chicken mixed in.
Salad greens (I used some spring mix and chopped romaine hearts)
Pomegranate arils (I used about half of the arils from a small pomegranate)
Chopped honeycrisp apple (I used 1 medium apple)
Thinly sliced red onion (I'm not a hug raw onion fan, so I added maybe 2 tablespoons)
Crumbled feta (I love me some feta)
Roughly chopped pecan halves (you can toast them on the stove top or in the oven, but I ran out of time)
For the dressing:
¼ cup balsamic vinaigrette dressing
2 tablespoons apple butter
1 tablespoon pure maple syrup
Put salad greens in a serving bowl. Add the pomegranate arils, chopped apples, onion, feta, and nuts to taste.
Combine the balsamic vinaigrette, apple butter, and pure maple syrup in a small bowl and whisk together. Add salt and pepper to taste. Refrigerate until ready to serve.