Mixed Greens and Apple Bowl (Printable)

Crisp apples and mixed greens with walnuts, cheese, and homemade cider vinaigrette. Ready in just 15 minutes.

# What Goes In:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, or 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

# How to Make It:

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 olive oil until the dressing is 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 the ingredients evenly. Serve immediately.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat, making weekday lunch feel intentional instead of rushed.
  • The cider vinaigrette is tart enough to wake up your palate but won't overpower the delicate greens.
  • You can build it differently every time depending on what's in your crisper drawer or pantry.
02 -
  • Don't slice your apples until just before assembling the salad, or they'll brown and lose their crisp appeal—a light toss with a little lemon juice if you must slice ahead helps slow oxidation.
  • The dressing will separate if it sits for hours, but a quick whisk brings it back together, so make it whenever it's convenient for you rather than stressing about timing.
03 -
  • Use a jar with a tight-fitting lid for the dressing and shake it vigorously instead of whisking if you're in a hurry—the motion emulsifies the oil and vinegar just as effectively.
  • Slice your apples as thin as you can manage; paper-thin slices distribute the flavor more evenly and feel more delicate on the palate than thick wedges.
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