Mixed Greens and Apple Bowl (Print)

Crisp apples, walnuts, and cheese in tangy cider vinaigrette

# Ingredients:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine)
02 - 2 medium apples (Gala or Granny Smith), cored and thinly sliced
03 - 1/2 cup walnuts, roughly chopped
04 - 1/3 cup crumbled goat cheese or feta cheese
05 - 1/4 cup thinly sliced red onion
06 - 1/4 cup dried cranberries

→ Cider Vinaigrette

07 - 3 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup extra virgin olive oil

# Instructions:

01 - In a small bowl or jar, whisk together apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Gradually whisk in extra virgin olive oil until fully emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, apple slices, walnuts, crumbled cheese, red onion, and dried cranberries.
03 - Drizzle cider vinaigrette over salad just before serving. Toss gently to combine and coat all ingredients evenly. Serve immediately.

# Pro Tips:

01 -
  • It comes together in less time than it takes to decide what to eat, and tastes like you put in real effort.
  • The sweet-tart combo of apples and vinaigrette makes every bite feel balanced and alive, not boring or heavy.
02 -
  • Don't dress the salad ahead of time or it will turn soggy and sad, the greens lose their snap within minutes.
  • Slice the apples just before tossing, or toss them with a tiny bit of lemon juice to keep them from oxidizing and turning brown.
03 -
  • Toast the walnuts in a dry skillet over medium heat for three or four minutes, the flavor becomes nutty and almost buttery.
  • If your vinaigrette separates, just shake it in a jar with a tight lid right before serving and it will come back together like magic.
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