Ingredients
Scale
- 2 medium crisp apples (Honeycrisp or Fuji), thinly sliced
- 1 cup walnuts, toasted
- 6 cups mixed greens (spinach, arugula, kale)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- For the Maple Dressing:
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant and golden. Let cool.
- Thinly slice apples (about 1/4-inch thick) and toss with cinnamon, nutmeg, and a pinch of salt. For longer storage, add 1 tbsp lemon juice per apple to prevent browning.
- In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard. Slowly drizzle in olive oil while whisking continuously to emulsify. Season with salt and pepper to taste.
- In a large serving bowl, layer mixed greens, spiced apple slices, toasted walnuts, and optional cheese. Drizzle with half the dressing and toss gently to combine. Add more dressing as needed. Serve immediately to maintain texture.
Notes
- For greens, substitute with kale (massaged), spinach, or butter lettuce for variety.
- Pecans or almonds can replace walnuts; roasted pumpkin seeds work for nut-free options.
- Swap cheese with blue cheese, shaved parmesan, or brie cubes based on preference.
- Add grilled chicken, roasted chickpeas, or quinoa to make it a main dish.
- Store dressing separately in the refrigerator for up to a week; re-whisk before use.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No Cook
- Cuisine: Vegetarian, Gluten-Free
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg