Description
A comforting salad featuring crisp apples, toasty walnuts, tangy cheese, and a bright vinaigrette, perfect for fall.
Ingredients
- 4 cups mixed salad greens (baby spinach, arugula, or mixed spring greens)
- 2 large crisp apples (Honeycrisp or Fuji), cored and thinly sliced
- 1 cup walnuts, roughly chopped and toasted
- 1/2 cup crumbled feta or goat cheese
- 1/4 red onion, thinly sliced
- 1/3 cup dried cranberries or currants
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Toast the walnuts: Preheat a small skillet over medium heat. Add walnuts and toast, stirring, until fragrant and slightly darker, 3-5 minutes. Remove to cool.
- Prepare the apples: Wash and thinly slice the apples right before serving to keep them from browning. If you like, toss slices in a teaspoon of lemon juice to preserve color.
- Make the vinaigrette: In a small bowl or jar combine olive oil, apple cider vinegar, Dijon, honey, salt, and pepper. Whisk or shake until emulsified.
- Assemble the salad: In a large bowl, combine greens, apple slices, red onion, dried cranberries, and walnuts. Drizzle vinaigrette over the top and toss gently to coat.
- Finish and serve: Sprinkle crumbled cheese over the salad and serve immediately so the greens stay crisp.
Notes
Use crisp apples for the best texture. Toasting nuts enhances flavor. Keep components separate until serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American