Ingredients
Scale
- 8 cups mixed baby greens (spinach, arugula, and spring mix)
- 1 cup dried cranberries
- 1 cup candied pecans
- 1/2 cup crumbled goat cheese or feta cheese
- 1/4 red onion, very thinly sliced
- 1 large crisp apple (like Honeycrisp), thinly sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Vinaigrette: In a small glass jar or bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with a pinch of salt and cracked black pepper. Shake or whisk vigorously until the dressing emulsifies and becomes smooth. Taste the dressing and adjust the sweetness or acidity to your preference. Set the dressing aside so the flavors can meld while you prep the rest of the salad.
- Step 2: Prepare the Salad Base: Place your mixed greens into a large wooden salad bowl. If the leaves are large, tear them into bite-sized pieces. Add the thinly sliced red onions and sliced apples. Toss the greens gently to distribute the onions evenly. If you are preparing this in advance, wait to add the sliced apples until the very last minute to prevent them from browning, or toss them in a little lemon juice first.
- Step 3: Assemble and Toss: Sprinkle the dried cranberries and candied pecans over the top of the greens. Pour about half of the balsamic vinaigrette over the salad and toss gently with tongs. Add the crumbled goat cheese last to keep it from smearing and becoming too messy. Add more dressing if needed, but be careful not to drown the leaves. Serve immediately while the greens are crisp and the pecans are crunchy.
- Cook Time: 20 minutes