It’s been a couple weeks since I went apple picking and I’m now on the last little few apples from my 10 lb haul. It was so hard to decide what to do with my remaining few Gala apples, and I knew I wanted to create a recipe that showcased their crispness and sweet taste. I decided to bake up some apple fries (make a whole tray of them, you won’t regret it) and make a nice and creamy apple dressing to go along side it. To add colour and texture I added some sweet and earthy roasted beets and crispy green Brussels sprouts, and serve it on a bed of arugula. The salad was just calling for something nutty (nut-free, of course) so I sprinkled on a generous helping of pumpkin seeds which felt very appropriate for this time of year. The dressing pairs well with nearly any salad, and as I already mentioned, the apple fries are deliciously addictive.

Free from peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish (top 8 allergens)
Alternatives: you can omit the seeds if there is a seed allergy

Ingredients
1 cup cooked beets, peeled and quartered
1 cup Brussels sprouts, trimmed and halved
1/2 cup apple slices, peeled and cored
about 1 tbsp. olive oil
salt and pepper to taste
2 tbsp. sea salt or maple Super Seedz allergy-friendly pumpkin seeds
3 cups arugula

Tip: You can buy pre-cooked beets, or you can easily cook them yourself in the oven. Wrap the whole beet, minus the greens and stem, in aluminum foil. Place them on a tray and roast at 375F for an hour. When they are cool enough to touch the skin will easily peel away.

Dressing ingredients
1 1/2 tbsp. apple cider vinegar
1 tbsp. maple syrup
1/4 cup apple pieces, peeled and cored
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground pepper

Tip: a firm apple such as a Gala or Granny Smith works best in this recipe

Prepare the roasted vegetables and apple first. Preheat the oven to 400F and line a baking sheet with parchment paper. Toss the veggies and apple slices lightly in olive oil, and season with salt and pepper. You may not need the full tablespoon of oil. Roast for a half hour, or until golden brown.

Add all the dressing ingredients to a blender and pulse until smooth. You may need to quickly blend again before use if it has separated.

Assemble the salad. Toss the roasted veggies and apple slices, arugula, pumpkin seeds, and dressing in a large mixing bowl so everything is well coated. Serve warm.

Serves 2