Mixed Greens and Apple Bowl (Printer-friendly)

Crisp apples, walnuts, and creamy cheese over fresh greens with tangy cider vinaigrette

# Ingredient List:

→ 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

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat, which means you can make it on a Tuesday without drama.
  • The cider vinaigrette is tangy enough to wake up your palate but sweet enough to let the apples shine.
  • You can throw it together with whatever cheese and nuts you have on hand and it still tastes intentional.
02 -
  • Don't dress the salad more than a few minutes before serving or your beautiful greens will wilt into submission no matter how good your ingredients are.
  • If you're packing this for lunch, keep the dressing separate in a small container and dress it just before eating to preserve the texture of everything.
03 -
  • Toast your walnuts in a dry skillet for two minutes just before assembling to unlock a deeper, richer flavor that transforms the whole salad.
  • Keep the greens as cold as possible right up until serving, so wash and dry them ahead and refrigerate in a container lined with paper towels.
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