Mixed Greens and Apple Bowl (Printable Version)

Crisp apples and walnuts with mixed greens in tangy cider vinaigrette

# What You Need:

→ 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 (optional)
06 - 1/4 cup dried cranberries (optional)

→ 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 Make:

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 olive oil until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, apple slices, walnuts, cheese, red onion, and dried cranberries if using.
03 - Drizzle cider vinaigrette over salad just before serving. Toss gently to combine and coat all ingredients evenly.
04 - Serve immediately while greens are crisp and flavors are fresh.

# Expert Tips:

01 -
  • The cider vinaigrette tastes like fall in a bottle, but works beautifully any time of year.
  • Everything comes together in 15 minutes, which means you can make this on a busy weeknight without feeling like you're sacrificing flavor.
  • It's the kind of salad that tastes even better the next day as the flavors get to know each other.
02 -
  • Don't dress the salad more than a few minutes before eating, or the greens will wilt and turn soggy—keep the dressing on the side if you're making this ahead.
  • Slice your apples just before serving; the cut flesh browns quickly and looks unappetizing even though the taste is fine.
03 -
  • Make the vinaigrette a day ahead and store it in a jar in the fridge—it tastes even better after the flavors have merged, and you'll have dressing ready for impromptu salads all week.
  • If your dressing breaks and looks separated, whisk in a teaspoon of Dijon mustard or a tiny bit of water to bring it back together.
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