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Autumn Crunch Salad

Fresh, flavorful and filled with the fall flavors we all love.

25 mins
4 Serving(s)
Autumn Crunch Salad


  • 3 cups (1/4 lb.) chopped hearty greens such as kale or radicchio
  • 2 cups (6 oz.) shredded Brussels sprouts
  • 2 apples, thinly sliced
  • 1/2 cup toasted sunflower seeds or pepitas
  • 1/4 cup crumbled goat cheese
  • 1/2 cup Maple-Mustard Dressing, plus more to serve (see recipe notes)
  • 1 cup Cinnamon-Cayenne Croutons (see recipe notes)


  1. Add first chopped greens, Brussels sprouts and salad dressing to large bowl and toss to combine; set aside for 15–20 minutes to let vegetables soften. Serve topped with remaining ingredients and additional dressing, if desired.

Recipe Notes

Maple-Mustard Dressing

Vigorously shake or whisk together mustard, syrup, walnut oil and apple cider vinegar until fully incorporated. Add remaining ingredients and gently shake or stir to combine. Season with salt and pepper, if desired.

  • 2 tbsp. stone-ground mustard
  • 1 tbsp. maple syrup
  • 1/4 cup walnut oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. tarragon
  • 1 tsp. shallots
    Cinnamon-Cayenne Croutons

    Preheat oven to 300 degrees. Add all ingredients to a large bowl and toss to combine. Spread into a single layer on a baking sheet. Bake 15–20 minutes or until bread is crisp and golden, stirring occasionally. Let cool.

    • 4 cups cubed bread
    • 6 tbsp. butter, melted
    • 1 tsp. sugar
    • 1/2 tsp. cinnamon
    • 1/4 tsp. cayenne pepper

      Nutrition Facts

      320 Calories Per ServingFat: 24gSaturated Fat: 7gCholesterol: 17mgSodium: 191mgCarbohydrates: 24gFiber: 5gSugars: 11gProtein: 7g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe