2 large Honeycrisp or Granny Smith apples, thinly sliced
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans
1/3 cup crumbled feta cheese or goat cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Prepare the Salad Base – Place your fresh greens into a large serving bowl. If you are using spinach, ensure any long stems are trimmed. Give the greens a gentle toss to create volume in the bowl, ensuring they are dry so the dressing adheres well later on.
Step 2: Slice the Apples – Core your apples and slice them into thin wedges or bite-sized chunks. I prefer leaving the skin on for that beautiful pop of color and extra fiber. If you are preparing this in advance, you can toss the slices in a little bit of lemon juice to prevent them from browning before assembly.
Step 3: Whisk the Vinaigrette – In a small glass jar or bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the dressing looks creamy and consistent.
Step 4: Combine the Toppings – Layer the sliced apples, dried cranberries, chopped walnuts, and crumbled cheese over the bed of greens. Distributing them evenly ensures that every serving gets a bit of everything. I like to save a small handful of the cranberries and nuts to sprinkle on the very top for a beautiful presentation.
Step 5: Dress and Serve – Drizzle the vinaigrette over the salad just before you are ready to head to the table. Use tongs to gently toss the ingredients together so the leaves are lightly coated. Serve immediately while the apples are crisp and the greens are fresh.
