This salad is perfect for early autumn, when tender fall greens, crisp green apples, and fresh figs are in season. Make a double batch of the dressing to keep on hand for quick mixed-green salads throughout the week. If fresh figs aren’t available, dried figs make an easy and delicious substitute.
Ingredients
        Salad
	
	        8          cups      
        mixed baby greens  
      
	
	        2          cups      
        finely sliced  
    
        red cabbage  
      
	
	        1      
        granny smith apples  
    
        cored and diced  
      
	
	        4      
        fresh figs  
    
        cut into wedges  
      
	
	        ½          cups      
        Zante currants  
      
	
	        3      
        green onions  
    
        sliced  
      
	
	        ½          cups      
        raw walnuts  
    
        lightly roasted  
      
	
	        ½          cups      
        pumpkin seeds  
    
        toasted  
      Dressing
	
	        4          tablespoons      
        extra virgin olive oil  
      
	
	        3          tablespoons      
        balsamic vinegar  
      
	
	        1          tablespoons      
        maple syrup  
      
	
	        2          teaspoons      
        dijon mustard  
      
	
	        ¼          teaspoons      
        sea salt  
   
             
 
 
 
 
 
 
 
 
 
 
