Description
Crisp apples, toasted walnuts, juicy dried cranberries and crumbly feta swirl through fresh greens, all coated in a tangy honey-mustard cider dressing that brightens every bite.
Ingredients
- 2 medium apples cored and thinly sliced
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts toasted and roughly chopped
- 1/4 cup dried cranberries
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a dry skillet over medium heat toast walnuts for about 3 minutes until fragrant and lightly browned, then remove from heat and let cool.
- In a small bowl whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- In a large bowl toss mixed salad greens with the prepared dressing until evenly coated.
- Add sliced apples, toasted walnuts, dried cranberries, and crumbled feta cheese to the greens, tossing gently to combine.
- Transfer salad to a serving platter or individual bowls and serve immediately.
Notes
- Use a mix of Granny Smith and Honeycrisp apples for the best balance of tartness and sweetness
- Toast walnuts just before assembling the salad to ensure they remain crisp
- Whisk the dressing vigorously to fully emulsify the oil and vinegar for a smooth texture
- Substitute goat cheese for feta if you prefer a creamier flavor