This easy apple salad recipe combines crisp apples, mixed greens, toasted pecans, and sharp cheddar cheese, all tossed in a bright maple-Dijon vinaigrette. It makes a perfect side dish for Thanksgiving or a light lunch.
Author:cookingbyjade
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:4 servings 1x
Category:Side Dish
Method:Tossing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 cups mixed greens (such as spring mix or romaine)
2 medium crisp apples (like Honeycrisp or Fuji), cored and thinly sliced
1/2 cup chopped pecans, toasted
1/2 cup sharp cheddar cheese, cubed or shredded
1/4 cup dried cranberries
For the Vinaigrette:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Set aside.
Toast the pecans: Place the pecans in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and let cool slightly.
Assemble the salad: In a large bowl, combine the mixed greens, sliced apples, toasted pecans, cheddar cheese, and dried cranberries.
Dress the salad: Just before serving, drizzle the maple-Dijon vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
Serve immediately as a refreshing side dish or light lunch.
Notes
For the best texture, slice the apples just before you plan to serve the salad. If you must slice them ahead of time, toss them lightly in a small amount of lemon juice to prevent browning.
This recipe works well with chicken salad with apples; add 1 cup of cooked, shredded chicken breast for a heartier meal.
If you prefer a sweeter dressing, increase the maple syrup to 1 1/2 tablespoons.