Yields: 4-6 servings
Prep Time: 20 minutes
Ingredients
For the Salad
- 5 ounces mixed greens (spring mix, spinach, arugula, or your favorite blend)
- 2 large apples, your choice of variety (Honeycrisp, Gala, Granny Smith all work well), cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts, roughly chopped
- 4 ounces sharp cheddar cheese, cubed or crumbled
- 1/2 cup granola (optional, for extra crunch)
For the Maple-Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Make the vinaigrette
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Set aside.
2. Caramelize onions (optional)
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add one thinly sliced onion and a pinch of salt. Cook, stirring occasionally for 15-20 minutes, or until onions are soft and deeply golden.
3. Assemble the salad
- Place the mixed greens in a large salad bowl.
- Top with the sliced apples, dried cranberries, pecans (or walnuts), cheese, granola (if using), and caramelized onions (if using).
4. Dress and Serve
- Drizzle the maple-dijon vinaigrette over the salad. Toss gently to coat all ingredients.
- Serve immediately and enjoy!
Tips
Get creative with mix-ins: Try crumbled goat cheese or feta, different nuts, or other dried fruits.
Make-ahead: Prepare the dressing a day or two in advance. Assemble the salad just before serving to keep it fresh.
Adjust sweetness: If you prefer a sweeter dressing, add a little more maple syrup to taste.
