Autumn Mixed Greens Salad

6 T. sweetened dried cranberries, divided

6 T. boiling water

1/4 c. brown rice syrup

Zest and juice of 1 orange

2 T. balsamic vinegar

1 t. Dijon mustard

Pinch of cayenne pepper

6 c. mixed salad greens

1/2 c. pecan halves, toasted if desired

2 crisp apples, peeled, cored, and cut into 1/2" dice (Honeycrisp or Gala)

Cover 3 T. of the dried cranberries with 6 T. boiling water. Set aside to soak for about 15 min.

Blend the cranberries, brown rice syrup, orange zest and juice, balsamic vinegar, mustard, and cayenne pepper in a blender until smooth. Set aside.

Add the salad greens to a large bowl with the pecans, apples, and remaining dried cranberries. Just before serving, add the dressing and toss well.

Serves 4. 

Adapted from Forks Over Knives: The Cookbook, p. 80.