Harvest Salad with Apple Cider Vinaigrette - Chef Michael Smith

Ingredients

• 1 whole baguette, torn into bite size pieces
• 1/4 cup (60 mL) of water
• 1/4 cup (60 mL) of extra virgin olive oil
• 1 cup (250 mL) of dried cranberries
• 1/2 cup (125 mL) of red wine vinegar
• 1/2 cup (125 mL) of brown sugar
• 2 cups (500 mL) of water
• 1 cup (250 mL) of brown sugar
• 2 tablespoons (30 mL) of salt
• 2 cups (500 mL) of pumpkin seeds
• 1 tablespoon (15 mL) of cinnamon
• 1 teaspoon (5 mL) of allspice
• 1 teaspoon (5 mL) of cloves
• 1 cup (250 mL) of extra virgin olive oil
• 1/2 cup (125 mL) apple cider vinegar
• 1/2 cup (125 mL) of honey or maple syrup
• 1 tablespoon (15 mL) of Dijon mustard
• 2 bunches of savoury greens or your favourite mixed greens
• 1/4 of a red cabbage, thinly sliced
• 2 handfuls of arugula leaves
• 2 handfuls of cooked lentils or sprouts
• 1 or 2 carrots or turnips, shredded
• 1 green apple, unpeeled and cut to matchstick size or simple shredded