About this Recipe

Each autumn, I crave cozy stews and pumpkin desserts, but October in Florida is hardly sweater weather. So, what’s a girl to do? Create a salad that combines my favorite fall flavors while keeping things cool.

• 6 cups arugula, romaine, escarole, or kale (or a combination), torn into bite-sized pieces
• 1 cup purple cabbage, thinly sliced
• 1/2 cup candied pecans and pumpkin seeds (recipe below)
• 4 ounces bacon, cut into bite-sized pieces
• 2 Honeycrisp apples, thinly sliced
• 1 avocado, cubed
• 1/2 cup crumbled blue cheese

For the Pecans and Pumpkin Seeds

• 1 cup unsalted pecan halves
• 1/2 cup unsalted pumpkin seeds
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• Pinch of ground cloves (optional)
• 1 teaspoon kosher salt
• 1 egg white, whisked

Maple-Miso Apple Vinaigrette: Yield about 1 cup

• 1/2 cup avocado oil (or other neutral oil)
• 1/4 cup apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon white misopaste
• 1 garlic clove, grated1 shallot, finely minced
• 2 teaspoons fresh sage leaves, finely chopped
• Kosher salt and freshly ground black pepper to taste

Step 1: Prepare the Candied Nuts:

Preheat the oven to 225°F. Line a baking sheet with parchment paper. Combine brown sugar,cinnamon, cloves, and salt in a small bowl. In a large bowl, toss pecans and pumpkin seeds withthe whisked egg white to coat evenly. Add the sugar mixture and toss well again. Spread on theprepared baking sheet and bake for 40minutes, flipping halfway through. Cool on a wire rack.Store extra nuts in an airtight container for up to 2 weeks.

Step 2: Cook the Bacon:

In a sauté pan over medium heat, cook bacon until crispy. Remove from thepan and set aside.