Description
This Autumn Apple Walnut Salad is a delightful combination of fresh greens, apples, walnuts, and a homemade maple Dijon vinaigrette, perfect for fall.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, or a blend)
- 2 apples, thinly sliced (Granny Smith or Honeycrisp)
- ½ cup walnuts, toasted and chopped
- ¼ red onion, thinly sliced
- ¼ cup dried cranberries
- ¼ cup crumbled feta or goat cheese (optional)
Instructions
- Begin by making the delicious maple Dijon vinaigrette. In a small mixing bowl, combine ¼ cup of olive oil with 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Use a whisk to blend these ingredients well, ensuring they emulsify into a creamy mixture. Taste the vinaigrette and season with salt and pepper according to your preference. Set it aside to allow the flavors to meld, or chill it in the refrigerator.
- To amplify the flavor of the walnuts, you’ll want to toast them. Heat a dry skillet over medium heat, add the walnuts, and stir frequently for about 3-5 minutes, just until they turn golden brown and you begin to smell their nutty aroma. Be cautious not to burn them! Once toasted, transfer the walnuts to a plate to cool.
- Next, take your apples and slice them thinly. If you decide to use Granny Smith apples or any other variety prone to browning, you might want to lightly toss the slices in lemon juice to keep their beautiful color intact. This step is optional but highly recommended for aesthetics and freshness.
- Gather all your prepared ingredients: mixed greens, apple slices, toasted walnuts, dried cranberries, sliced red onion, and cheese (if using). In a large salad bowl, combine all these ingredients. With gentle hands, toss everything together, allowing each component to intermingle without bruising the greens.
- Finally, take the chilled vinaigrette and drizzle it over the assembled salad. Using tongs, toss the salad gently once more, coating the ingredients in the sweet and tangy dressing. Serve the salad right away while it’s fresh and vibrant for the best eating experience!
Notes
The salad is best served immediately, but if you have leftovers, store the ingredients separately until ready to eat. Feel free to prepare the vinaigrette in advance and refrigerate it; just give it a good whisk before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 6 g