Mixed Greens and Apple Bowl (Printer-friendly)

Crisp apples, walnuts, and creamy cheese over mixed greens with homemade cider vinaigrette.

# What You Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine)
02 - 2 medium apples (Gala or Granny Smith), cored and thinly sliced
03 - 0.5 cup walnuts, roughly chopped
04 - 0.33 cup crumbled goat cheese or feta cheese
05 - 0.25 cup thinly sliced red onion (optional)
06 - 0.25 cup dried cranberries (optional)

→ Cider Vinaigrette

07 - 3 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 0.33 cup extra virgin olive oil

# How to Make It:

01 - In a small bowl or jar, whisk together apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Gradually whisk in olive oil until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, apple slices, walnuts, cheese, red onion, and dried cranberries if using.
03 - Drizzle cider vinaigrette over salad just before serving. Toss gently to combine and coat ingredients evenly. Serve immediately.

# Cooking Tips:

01 -
  • It comes together in fifteen minutes, which means you can actually make it on a weeknight without stress.
  • The mix of textures—crisp apples, crunchy walnuts, creamy cheese—keeps every bite interesting and satisfying.
  • That tangy-sweet vinaigrette tastes like you spent way more time on it than you actually did.
02 -
  • Don't slice your apples more than ten minutes before serving or they'll brown and lose that fresh crunch you're after.
  • The dressing can be made hours ahead, which means you're really only doing work at the last minute.
03 -
  • Keep your greens and bowl cold for a few minutes before assembling—this keeps everything crisp and makes the salad feel fresher.
  • Make extra dressing because it's too good not to have on hand for other salads, and it keeps for a week in the fridge.
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