Autumn Harvest Salad with Apples and Walnuts

• 4 cups mixed greens
• 2 crisp apples, diced
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 In a large bowl, toss together mixed greens, diced apples, toasted walnuts, and dried cranberries.
2. 2 In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Sprinkle with feta cheese if desired, just before serving.

Equipment

• Large salad bowl
• Whisk or fork

Variations

• Add grilled chicken for a heartier meal.
• Substitute pecans for walnuts for a different flavor profile.

Substitutions

• Use maple syrup in place of honey for a different twist.
• Substitute goat cheese for feta if preferred.

Pairings

• Pairs well with a crisp white wine or a sparkling cider.
• Serve with a warm apple cider for a cozy touch.

Nutrition

Tips

• For extra crunch, toast the walnuts in a dry skillet over medium heat for 3-4 minutes.
• Use a mix of red and green apples for a colorful contrast.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with dressing before serving.

Freezing: This salad does not freeze well due to the texture of the greens and apples.

Serving Suggestions

• Pair with a warm quinoa pilaf or roasted sweet potatoes.
• Serve with a crusty baguette on the side.

FAQ