2 large Honeycrisp or Granny Smith apples, thinly sliced
1 cup walnut halves, toasted
1/2 cup dried cranberries
1/3 cup crumbled feta cheese or goat cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a small bowl or a glass jar with a lid, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk the ingredients vigorously or shake the jar until the dressing is well emulsified and smooth. Set the dressing aside so the flavors can meld while you prepare the rest of the salad.
Wash the apples thoroughly and pat them dry. Core the apples and slice them into thin, uniform wedges or bite-sized pieces. If you are not serving the salad immediately, you can toss the apple slices in a small amount of lemon juice to prevent them from turning brown while you finish the other steps.
While the walnuts can be used raw, toasting them enhances their earthy flavor and adds a better crunch. Place the walnut halves in a dry skillet over medium heat for about 3 to 5 minutes. Stir them frequently to ensure they do not burn. Once they smell fragrant and look slightly golden, remove them from the heat and let them cool completely.
In a large serving bowl, add the mixed baby greens. Arrange the sliced apples, toasted walnuts, and dried cranberries over the top of the greens. Sprinkle the crumbled feta or goat cheese evenly across the salad to provide a creamy texture that complements the crunchy elements.
Just before you are ready to bring the dish to the Thanksgiving table, drizzle the prepared vinaigrette over the salad. Use large salad tongs to gently toss everything together until the leaves are lightly coated. Serve immediately to ensure the greens remain crisp and the apples stay fresh.
