Ingredients
Scale
- 1/3 cup extra-virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup or honey
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 6 cups mixed spring greens or baby spinach
- 2 medium apples (Honeycrisp or Granny Smith), thinly sliced
- 1/2 cup toasted pecans or walnuts
- 1/3 cup dried cranberries or cherries
- 1/4 cup red onion, very thinly sliced
- 1/2 cup crumbled goat cheese or feta
Instructions
- In a small glass jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Shake the jar vigorously or whisk the ingredients until the dressing emulsifies and becomes smooth. Taste the dressing and adjust the sweetness or saltiness according to your preference. Set the dressing aside so the flavors can meld while you prepare the salad components.
- Wash and thoroughly dry your salad greens. Use a salad spinner if available to ensure the leaves are crisp and dry, which helps the dressing stick better. Place the greens in a large serving bowl. Add the thinly sliced apples, red onion, toasted pecans, and dried cranberries. If you are worried about the apples browning, toss them in a teaspoon of lemon juice before adding them to the bowl.
- Drizzle about half of the vinaigrette over the salad. Use large tongs to gently toss the ingredients until every leaf is lightly coated. Add more dressing if desired. Top the salad with the crumbled goat cheese or feta. Serving the cheese on top prevents it from becoming too “mushy” during the tossing process. Serve immediately while the apples are fresh and the greens are crisp.
- Cook Time: 15 minutes