Mixed Greens and Apple Bowl (Printable Version)

Crisp apples and mixed greens with walnuts, cheese, and homemade cider vinaigrette.

# Needed Ingredients:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, 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 all ingredients evenly. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it right when hunger hits without overthinking.
  • The combination of crisp, tart, and creamy flavors actually makes you feel like you're eating something indulgent even though it's totally wholesome.
  • It's one of those salads that doesn't get soggy right away, so you can feel confident serving it to guests.
02 -
  • Don't dress the salad more than five minutes before serving or the greens will wilt and the apples will oxidize; this salad is all about texture and brightness, which disappear quickly once everything is wet.
  • The dressing recipe makes enough for four servings, but I always whisk it separately rather than mixing it right in the bowl because you can control how much each person gets and leftovers keep beautifully in the fridge for days.
03 -
  • Slice your apples with a mandoline if you have one; it's faster than a knife and the slices are uniformly thin so they look intentional and cook through the dressing evenly.
  • If you're making this ahead for a packed lunch, keep the dressing separate and dress it only when you're ready to eat; I've also learned to store the apples in a separate container with a squeeze of lemon juice to prevent browning.
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