Ingredients
Scale
- 6 cups mixed baby greens (spinach, arugula, or kale)
- 2 large Honeycrisp or Gala apples, thinly sliced
- 1/2 cup raw walnut halves
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta cheese (or goat cheese)
- 1/4 cup red onion, very thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Place a small skillet over medium heat. Add the walnut halves to the dry pan. Toast them for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden. Remove them from the heat immediately to prevent burning and let them cool for a few minutes.
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Season with a pinch of salt and fresh cracked black pepper. Whisk vigorously until the dressing is emulsified and smooth. Set this aside so the flavors can meld.
- Wash and dry your mixed greens thoroughly. Slice the apples into thin wedges. If you aren’t serving the salad immediately, toss the apple slices in a tiny bit of lemon juice to prevent them from turning brown. Thinly slice the red onion into half-moons.
- In a large salad bowl, combine the mixed greens, sliced apples, and red onions. Drizzle half of the dressing over the greens and toss gently. Top the salad with the toasted walnuts, dried cranberries, and crumbled feta cheese. Drizzle the remaining dressing over the top and serve immediately while the walnuts are still crunchy.
- Cook Time: 20 minutes