Harvest Salad

Okay. I slacked a little. I didn’t get Tessa’s amazing salad recipe posted like I said I would yesterday. BUT I am posting it now. Will you forgive me? I promise to make it up to you somehow. Maybe some pictures of the cattle on Instagram later? I hope that will work. Also, during our presentations on Saturday I had planned to take pictures of her demonstrating this recipe and then I got really into the presentation and totally forgot, so you also don’t get pictures for this until I actually get time to make it for myself! I clearly have failed you too many times today… I’m going to have to really work to make this one up…

Harvest Dressing


  • 2 Tablespoons Real Maple Syrup
  • 4 Tablespoons Balsamic Vinegar
  • 4 Tablespoons Olive Oil
  • 2 teaspoon Dijon Mustard
  • 2 teaspoons Brown Sugar
  • Salt and Pepper


Add all of the ingredients together in a mason jar (or other container) and shake to combine. Allow the dressing to sit overnight for a fuller flavor.

Harvest Salad


  • 12 oz. Brussel Sprouts
  • 1/4 cup Dried Cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup feta cheese or 1 container of Goat Cheese
  • 1 pear, Chopped
  • 1 apple, Chopped


  1. Peel the hard outer layer of the Brussels sprouts off. Hold on to the core and thinly slice the Brussels sprouts, discarding the cores.
  2. Use your hands to separate the layers of the Brussels sprouts.
  3. Place the shredded Brussels sprouts into a bowl and add the other ingredients, drizzling the dressing on top and serve!


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