ORCHARD-INSPIRED COMPOSED SALAD

Apple-Almond Dressing: Combine apple, oil, vinegar, almond butter, maple syrup, garlic, salt and pepper in blender; blend until smooth. (Make-ahead: Transfer dressing to jar and reserve in the refrigerator for up to 2 days. Bring to room temperature before using, stir well and mix in up to 2 tbsp water to thin as needed.) 

Spread greens out in large shallow bowl or deep platter. Slice apple and pear quarters and arrange in groupings over the greens along with fennel, chickpeas, dried fruit and pumpkin seeds. Serve with dressing on the side. (Make-ahead: Salad can be assembled in the morning, covered and refrigerated, until ready to serve with the dressing on the side. To keep apples and pears from browning, soak slices in a mixture of lemon juice and water and pat dry before adding to the salad.) 

TIPS: For extra flavour, top salad with crumbled Longo’s Goat’s Milk Cheese or your favourite plant-based alternative. Substitute fennel with 2 cups Longo’s Frisee Fennel Radicchio Salad Mix, if desired. Try substituting Longo’s Organic Pumpkin Seed Butter for the almond butter for a nut-free option.