Description
A delightful salad capturing the essence of fall with crispy apples, earthy greens, and a sweet-tangy apple cider vinaigrette.
Ingredients
Scale
- Mixed greens (kale, spinach, arugula)
- Crisp apples (Honeycrisp or Granny Smith)
- Walnuts (or pecans/almonds)
- Feta cheese (or goat cheese)
- Dried cranberries (or raisins)
- 1/4 cup apple cider
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- Maple syrup (to taste)
- Salt and pepper (to taste)
Instructions
- Rinse mixed greens thoroughly and use a salad spinner to remove excess water.
- Slice apples into thin wedges or cubes and toss with lemon juice to prevent browning if desired.
- Toast walnuts in a skillet over medium heat for about 5-7 minutes until fragrant.
- In a jar, combine apple cider, olive oil, Dijon mustard, and maple syrup. Shake until emulsified and season with salt and pepper.
- In a large bowl, combine greens, apples, toasted walnuts, cranberries, and cheese, and drizzle with the dressing just before serving.
- Toss gently, serve immediately, and optionally garnish with fresh herbs.
Notes
Taste as you go to adjust flavors and remember to dress the salad just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: fall salad, apple cider vinaigrette, autumn recipes, healthy salad, vegetarian meal