Name: Minty Green Salad with Cranberry Vinaigrette
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4 (side salads)
Ingredients: 8 ounces fresh cranberries ((or sub frozen)); 3 Tbsp maple syrup ((plus more to taste)); 1/2 tsp lemon or orange zest; 1 pinch sea salt; 3-4 Tbsp lemon or orange juice ((lemon for more tart // orange for more sweet)); 1 cup raw pecans; 2 tsp avocado or coconut oil; 2 Tbsp maple syrup; 2 tsp coconut sugar; 1/8 tsp each salt, ground cinnamon, and cayenne pepper; 4 Tbsp cranberry compote; 2 Tbsp maple syrup; 1 pinch each sea salt and black pepper; 2 Tbsp red wine vinegar; 1 Tbsp lemon juice; 2 Tbsp avocado oil ((if avoiding oil, sub water)); 2 Tbsp water ((plus more to thin)); 7 generous cups mixed greens ((I used romaine and kale)); 1 cup chopped fresh herbs ((I used mint and parsley)); 1 cup sliced cucumber ((organic when possible // skin on)); Crispy baked chickpeas; Macadamia nut cheese