A gorgeous autumn salad featuring crisp apples, toasted walnuts, and creamy goat cheese over mixed greens, all brought together with a sweet and tangy maple Dijon vinaigrette.
Recipe Details
Ingredients
- 150g mixed salad greens
- 2 large Honeycrisp apples, cored and thinly sliced
- 100g walnut halves, toasted
- 115g soft goat cheese, crumbled
- 60g dried cranberries
- 1/4 small red onion, very thinly sliced
- 1 tbsp fresh thyme leaves
- 45ml pure maple syrup
- 1 tbsp Dijon mustard
- 45ml apple cider vinegar
- 90ml extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
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Toast 100g walnut halves in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool completely.
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In a small bowl, whisk together 45ml pure maple syrup, 1 tbsp Dijon mustard, 45ml apple cider vinegar, 1 tbsp fresh lemon juice, 1 clove garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
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Slowly drizzle in 90ml extra virgin olive oil while whisking constantly until the vinaigrette is well emulsified and smooth. Taste and adjust seasoning as needed.
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Just before serving, toss 2 large Honeycrisp apples with 2 tablespoons of the vinaigrette to prevent browning.
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In a large salad bowl, combine 150g mixed salad greens with half of the remaining vinaigrette and toss gently to coat.
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Arrange the dressed greens on individual plates or a large serving platter. Top with the apple slices, toasted walnuts, 115g soft goat cheese, 60g dried cranberries, and 1/4 small red onion.
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Drizzle with the remaining vinaigrette and garnish with 1 tbsp fresh thyme leaves leaves. Serve immediately.
Tips
Apple Selection: Honeycrisp apples hold their shape well and provide the perfect sweet-tart balance. Gala or Fuji apples also work beautifully in this salad.
Preventing Browning: Toss sliced apples with vinaigrette or lemon juice immediately after cutting to prevent oxidation and browning.
Walnut Toasting: Don't skip this step! Toasting brings out the nuts' natural oils and adds incredible depth of flavor. Watch carefully as they can burn quickly.
Vinaigrette Balance: The maple syrup should balance the acidity of the vinegar and mustard. Adjust to taste - add more maple for sweetness or more vinegar for tang.
Cheese Options: Goat cheese is traditional, but crumbled feta, blue cheese, or even aged cheddar work well. Each provides a different flavor profile.
Make-Ahead Tips: The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Shake well before using. Assemble the salad just before serving for best texture.
Seasonal Variations: In winter, substitute pears for apples and add pomegranate seeds. In summer, try peaches and toasted pecans instead.
Serving Suggestions: This salad pairs beautifully with grilled chicken, pork tenderloin, or roasted turkey. Perfect for Thanksgiving or any autumn gathering.