Harvest Chopped Salad with
Pumpkin-Berry Vinaigrette
Serves 4

The rich, intense aroma of caramel and pumpkin dressing drizzled over this salad delicately enhances the sweet, natural flavor of apples and pears. Less is more in this incredible dish. You may add any of your favorite protein ingredients to this dish such as chopped shrimp, cooked beef, lamb or diced tofu. Sprinkle the apple and pear with a little lemon juice to prevent browning while assembling this recipe.

For the dressing:
2 tablespoons Rapunzel Organic Pumpkin Oil
2 tablespoons Rapunzel Organic White Balsamic Vinegar
½ cup raspberries or chopped strawberries, lightly crushed
Sea salt or kosher salt and freshly ground pepper to taste

In a small mixing bowl, combine ingredients with a wire whip. Set aside.

For the salad:
5 ounce bag of field greens
1 large apple, peeled and diced ( try a tart firm apple such as a Granny Smith or Fuji)
2 medium pears, peeled, cored, diced
½ red bell pepper, diced
1 stalk celery, sliced
8 ounces cooked chicken breast or turkey breast, cooked, diced
¼ cup walnuts

Place the field greens on a large serving platter or bowl.
In a large mixing bowl combine the apple, pear, bell pepper, celery and chicken with the reserved Pumpkin-Berry Vinaigrette.
Arrange the marinated fruit mixture over the greens and top with the walnuts.

Chef Steve's Tip:
For extra flavor, toast the walnuts in a dry pan over medium heat for 3-4 minutes until lightly browned and fragrant.