If you haven’t already, it’s time to start taking advantage of the late fall and early winter fruit harvest. Pomegranate arils are the perfect compliment to cold-weather salads, adding a little bit of sweetness and colour to your dish.


For the salad:
6-8 cups mixed greens
1/4 red onion, sliced thinly
1/2 lemon, juiced
1 cup candied pecans
1/2 cup crumbled goat cheese or feta
1/2 cup dried cranberries
Seeds from 1 pomegranate
1-2 small apples, sliced thinly

For the dressing:
1/3 cup extra virgin olive oil
3 tsp. whole grain mustard
3 tsp. maple syrup
Pinch of salt
Freshly ground black pepper
1/4 cup balsamic vinegar

In a salad bowl, toss mixed greens, pomegranate seeds, dried cranberries, goat cheese (or feta) candied pecans and dressing.If you decide to make your own candied pecans, simply heat pecans with 1 tbsp. maple syrup and 1 tbsp. whole grain mustard in a skillet. Cook on medium-low heat for 5 minutes.