Apple Cranberry Walnut Salad with Maple-Dijon Dressing
A vibrant and healthy salad featuring crisp apples, tart cranberries, crunchy walnuts, and a delicious maple-Dijon dressing. Perfect as a light lunch or side dish.
Equipment
- Large Mixing Bowl
- Small Bowl
- Baking sheet
Ingredients
Salad Ingredients
- 4 cups Mixed Greens (Spinach, Romaine, Spring Mix)
- 2 medium Honeycrisp Apples cored and thinly sliced
- 1 cup Fresh Cranberries
- 1/2 cup Walnuts toasted and coarsely chopped
- 1/4 cup Feta Cheese crumbled (optional)
Dressing Ingredients
- 1/4 cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine mixed greens, sliced apples, cranberries, and toasted walnuts.
- If using, sprinkle feta cheese over the salad.
- Drizzle the dressing over the salad and gently toss to coat.
- Serve immediately and enjoy!
Notes
For a sweeter salad, use more maple syrup in the dressing. You can also substitute pecans or other nuts for the walnuts. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the apples may brown slightly.