Autumn Apple Walnut Salad with Maple Dijon Vinaigrette

• total time: 4 minutes

Ingredients

For the Salad:

4 cups mixed greens (spinach, arugula, or your preferred mix)

2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)

1/2 cup walnuts, toasted and chopped

1/4 cup dried cranberries

1/4 cup crumbled feta or goat cheese (optional but recommended)

1/4 red onion, thinly sliced

For the Maple Dijon Vinaigrette:

1/4 cup olive oil

1 tablespoon Dijon mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Directions

Prepare the Vinaigrette

In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Whisk until the dressing is smooth and well combined. Season with salt and pepper to taste, and set aside.

Toast the Walnuts

Heat a small skillet over medium heat and add the chopped walnuts. Toast the walnuts for 3-5 minutes, stirring frequently, until they become fragrant and slightly golden. Remove from heat and let cool.

Slice the Apples

Thinly slice the apples using a sharp knife or mandoline. For extra tartness, use Granny Smith apples; for a sweeter touch, go with Honeycrisp. Optionally, toss the apple slices in a bit of lemon juice to prevent browning.

Assemble the Salad

In a large bowl, combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onions. If you're using feta or goat cheese, sprinkle it over the salad.

Dress the Salad

Drizzle the maple Dijon vinaigrette over the salad. Gently toss everything together using tongs or two large spoons, making sure the salad is evenly coated with the dressing.

Serve

Transfer the tossed salad to individual plates or serve family-style in a large bowl. The salad is best enjoyed fresh to maintain the crispness of the apples and greens.