ABOUT THE RECIPE:

This delicious salad makes an excellent first course for a party, especially during the winter holidays. Spicy arugula is paired with dried cranberries, almonds, and crisp Granny Smith apples, then topped with an easy, maple infused, balsamic dressing. Almonds add crunch, but if you need to make it "nut-free" this dish is still very tasty, sans the nuts!

Makes 3 to 5 servings

INGREDIENTS:

SALAD
5 ounces baby arugula, washed and dried
1 medium sweet orange or red bell pepper, seeded and chopped
1 small granny smith apple, cored, and chopped (peeling is optional)
1/3 cup sweetened dried cranberries
1/3 cup roasted almonds (see note)

DRESSING
2 tablespoons freshly squeezed lemon juice
2 tablespoons maple syrup
1 to 2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar (add more if desired, to taste)
Salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS:

Put all of the salad ingredients into a large bowl and gently toss, to combine.

Put all of the dressing ingredients in a small bowl and briskly whisk to emulsify.

Pour the dressing over the salad, gently toss, and serve!

Chef's note: For a nut-free option, replace the almonds with roasted sunflower seeds, or omit the nuts altogether.