Apple Orchard Salad with Maple-Dijon Vinaigrette is a delightful, fall-inspired salad that combines crisp apples, mixed greens, nuts, cheese, and a sweet and tangy maple-Dijon dressing. It’s a perfect side dish for any autumn meal or a light lunch. Here’s how to make it:
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Ingredients (Serves 4)
6 cups mixed greens (such as arugula, spinach, and kale)
2 apples, thinly sliced (Granny Smith, Gala, or Honeycrisp work well)
1/4 cup dried cranberries or raisins
1/4 cup toasted pecans or walnuts
1/4 cup crumbled feta or goat cheese
1/4 red onion, thinly sliced (optional)
1 tablespoon chia seeds or sunflower seeds (optional)
For the Maple-Dijon Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons apple cider vinegar (or white wine vinegar)
1 garlic clove, minced
Salt and pepper to taste
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Instructions
1. Prepare the Salad:
Wash and dry the mixed greens and place them in a large salad bowl.
Thinly slice the apples and toss them into the greens.
Add the dried cranberries, toasted nuts, crumbled feta or goat cheese, and sliced red onion (if using).
2. Make the Vinaigrette:
In a small bowl or jar, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, minced garlic, salt, and pepper until smooth.
Taste and adjust seasoning if needed, adding more maple syrup for sweetness or vinegar for tang.
3. Toss the Salad:
Drizzle the Maple-Dijon Vinaigrette over the salad and toss gently to combine.
4. Serve:
Sprinkle chia seeds or sunflower seeds on top for extra crunch if desired. Serve immediately.
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Tips:
Add Protein: For a heartier meal, add grilled chicken, roasted turkey, or chickpeas.
Make It Vegan: Omit the cheese or use a dairy-free cheese alternative.
Substitute Nuts: Swap pecans or walnuts for almonds, hazelnuts, or cashews for variety.
This Apple Orchard Salad with Maple-Dijon Vinaigrette is a vibrant, crunchy, and slightly sweet dish that captures the essence of fall in every bite!
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