Mixed Greens and Apple Bowl (Printable Version)

Fresh greens meet crisp apples, walnuts, and tangy vinaigrette in this quick 15-minute bowl.

# Components:

→ 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

# Preparation 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 vinaigrette over salad just before serving. Toss gently to combine and coat ingredients evenly.
04 - Transfer to individual plates and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, making it perfect for busy evenings when you want something fresh and satisfying.
  • The sweet, tart, creamy, and crunchy elements create a balance that keeps every bite interesting.
  • You can easily customize it with whatever nuts, cheese, or fruit you have on hand without losing the magic.
02 -
  • Always dress the salad right before serving or the greens will wilt and lose their crunch within minutes.
  • If you make the vinaigrette ahead, it may separate in the fridge, just shake it vigorously or whisk it again before using.
  • Pat your greens completely dry after washing or the dressing won't stick and you'll end up with a watery puddle at the bottom of the bowl.
03 -
  • Toast your walnuts in a dry skillet over medium heat for 3 to 4 minutes, it deepens their flavor and makes them taste almost buttery.
  • Use a mix of apple varieties for complexity, one sweet and one tart creates layers of flavor instead of a one note sweetness.
  • If your vinaigrette tastes too sharp, add a tiny pinch of sugar or another drizzle of honey to round it out without making it cloying.
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