This salad combines some of my favourite fall flavours and looks beautiful on the Thanksgiving table. It works well as a light first course, but may also be served as a meal. If I have candied or toasted pecan on hand, I love to add them for a nice crunch. It is delicious with or without.

Ingredients:

• 2 large bunches of arugula
• 1 medium apple
• 1/2 bulb of fennel, thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 1/4 cup coarsely chopped candied pecans (optional)

Dressing:

• 2 tbsp apple cider vinegar
• 2 tbsp avocado oil
• 2 tbsp dijon mustard
• 1 tbsp maple syrup
• salt and pepper to taste

Directions:

• Add the Arugula to a bowl.
• Using a knife or mandoline, slice the fennel as thin as possible. Add to arugula.
• Core and slice the apple into thin slices, add to bowl.
• Top with dried cranberries, goat cheese and pecans (if using)
• Add all the ingredients for the dressing to a small mason jar or any container with a tight fitting lid. Shake until fully combined.
• Pour dressing over salad and enjoy!