Crunchy Apple Walnut Fresh Salad with Maple-Dijon Dressing

• 5 cups mixed salad greens (baby spinach, arugula, and romaine)
• 2 medium crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/3 cup dried cranberries (unsweetened if possible)
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled goat cheese or feta cheese (optional)
• 2 tablespoons chopped fresh parsley
• 3 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and let them cool.
2. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar until smooth.
3. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
4. In a large salad bowl, combine mixed greens, sliced apples, sliced red onion, dried cranberries, toasted walnuts, and chopped parsley.
5. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
6. Sprinkle the crumbled goat or feta cheese over the top, if using.
7. Serve immediately to keep greens crisp and apples fresh.

Chef tips

• Use crisp apples like Honeycrisp, Fuji, or Granny Smith for texture contrast.
• Toast walnuts carefully to avoid burning, which will cause bitterness.
• If you prefer a nut-free version, substitute walnuts with roasted pumpkin seeds or omit nuts entirely.
• For a dairy-free salad, skip the cheese or use a vegan cheese alternative.