Mixed Greens and Apple Bowl (Printable Version)

Fresh mixed greens with crisp apples, walnuts, and tangy cider dressing

# Ingredient List:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or 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
06 - 1/4 cup dried cranberries

→ 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

# Steps:

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.
03 - Drizzle cider vinaigrette over the salad just before serving. Toss gently to combine and coat ingredients evenly. Serve immediately.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, making it perfect for those mornings when you need lunch sorted before the day spirals.
  • The combination of tart apples, creamy cheese, and toasted walnuts hits every craving your palate might have at once.
02 -
  • If you dress the salad too far in advance, the greens will wilt and weep, losing that crisp quality that makes this dish sing—timing is everything.
  • Don't skimp on emulsifying the dressing properly; a well-emulsified vinaigrette coats ingredients with intention instead of pooling in sad puddles at the bottom.
03 -
  • Chill your bowls and greens before assembling if you want the salad to stay crisp longer, especially if you're serving at a warm time of year.
  • Keep the dressing separate until the last moment, then let people pour their own if you're not eating right away—it gives everyone control and prevents soggy regrets.
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