Mixed Greens and Apple Bowl (Printable)

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

# Ingredient List:

→ 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 extra virgin 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 with no cooking required, perfect for busy evenings or last minute gatherings.
  • The sweet crunch of apples against tangy cheese and toasted walnuts creates a flavor balance that feels restaurant quality.
  • You can toss in whatever you have on hand, from grilled chicken to roasted chickpeas, and it still shines.
02 -
  • Never dress the salad until the very last second, even five minutes early and the greens will go limp and sad.
  • If your dressing separates, just shake it hard in a sealed jar or whisk it again, it will come back together instantly.
  • Toast the walnuts even if you are in a hurry, raw ones taste flat compared to the nutty richness you get from a quick pan toast.
03 -
  • Make a double batch of vinaigrette and keep it in the fridge, it lasts a week and works on any salad you throw together.
  • If your apples start browning before you are ready to serve, toss them in a little lemon juice to keep them looking fresh.
  • Use a salad spinner to dry your greens completely, wet leaves will dilute the dressing and make everything soggy.
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