A vibrant salad combining the sweetness of apples, the tartness of cranberries, and the rich crunch of walnuts, making it ideal for Thanksgiving or any autumn gathering.
Ingredients
Scale:
4 cups mixed greens (such as arugula, spinach, and kale), preferably organic
1 large apple, diced (preferably a crisp variety like Honeycrisp or Granny Smith)
1 cup fresh cranberries (or ½ cup dried cranberries)
½ cup walnuts, toasted and roughly chopped
¼ cup feta cheese, crumbled (optional)
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. Set aside.
Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 5-7 minutes or until fragrant and lightly golden.
Rinse the mixed greens thoroughly under cold water, then pat dry or use a salad spinner to remove excess moisture.
In a large bowl, combine the mixed greens, diced apple, cranberries, and toasted walnuts. If using feta cheese, sprinkle it on top.
Drizzle the prepared dressing over the salad just before serving. Toss gently to combine.
Transfer the salad to a serving platter or individual bowls and enjoy immediately.
