Mixed Greens and Apple Bowl (Print Version)

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

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens such as arugula, spinach, or romaine
02 - 2 medium apples such as 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

# How-To Steps:

01 - In a small bowl or jar, whisk together the apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Gradually whisk in the extra virgin olive oil until fully emulsified. Set aside.
02 - In a large salad bowl, combine the mixed greens, apple slices, walnuts, cheese, red onion, and dried cranberries.
03 - Drizzle the cider vinaigrette over the salad just before serving. Toss gently to combine and coat all ingredients evenly. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can make it while your kettle boils or between other tasks.
  • The apple and walnut combination has this natural sweetness and crunch that makes it feel more like a treat than health food.
  • The cider vinaigrette is tangy without being aggressive, so even people who claim they don't like salad dressing seem to find it approachable.
02 -
  • Don't dress the salad too early—I made this mistake once and ended up with wilted, sad greens that nobody wanted to eat. Wait until the last possible moment.
  • The quality of your olive oil actually matters here because it's not cooking away or hiding in a sauce. Taste it before you buy it if you can.
03 -
  • Slice your apples just before you dress the salad—they'll oxidize and turn brown if they sit around, which looks less appetizing even if it still tastes fine.
  • Taste the dressing before you pour it on everything; add a pinch more salt if it needs it, because the greens and cheese will absorb some of that flavor as they sit.
Go Back