Mixed Greens and Apple Bowl (Printable)

Crisp apples, walnuts, and creamy cheese with tangy cider vinaigrette on fresh mixed greens.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine)
02 - 2 medium apples (Gala or Granny Smith), cored and thinly sliced
03 - 1/2 cup walnuts, roughly chopped
04 - 1/3 cup crumbled goat cheese or feta cheese
05 - 1/4 cup thinly sliced red onion
06 - 1/4 cup dried cranberries

→ Cider Vinaigrette

07 - 3 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup extra virgin olive oil

# Steps:

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.
03 - Drizzle vinaigrette over salad just before serving. Toss gently to combine and coat all ingredients evenly. Serve immediately.

# Chef’s Tips:

01 -
  • It comes together in 15 minutes flat, which means weeknight lunch actually feels doable instead of like another task.
  • The combination of sweet apples, salty cheese, and that tangy vinaigrette hits every craving at once without feeling heavy or complicated.
02 -
  • Don't slice your apples until five minutes before serving or they'll start to brown—and while a little brown doesn't wreck anything, prevention is easier than explaining oxidation to people who just want lunch.
  • If you make the dressing ahead of time, whisk it again before using because the oil separates; it'll come back together in seconds and taste fresher.
03 -
  • Cold salad bowls make a difference—run yours under cool water and dry it well before assembling, and your greens will stay crisp longer.
  • Slice your apples with the skin on; that's where most of the flavor and texture lives, and it looks prettier too.
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