Description
A vibrant combination of crisp apples, tart cranberries, and candied walnuts tossed with mixed greens.
Ingredients
Salad:
- 2 medium red apples, cored and thinly sliced
- 1 tablespoon fresh lemon juice
- 5 cups mixed baby greens
- 1/2 medium red onion, thinly sliced
- 2/3 cup dried cranberries
- 3 tablespoons crumbled goat cheese
Candied Walnuts:
- 1 tablespoon butter
- 1/4 cup granulated sugar
- 1 cup walnut halves
Dressing:
- 3 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat butter in a small skillet over medium heat. Add sugar and let bubble for 2-3 minutes.
- Add walnuts and stir constantly for 2-3 minutes until golden. Transfer to parchment paper to cool.
- Soak cranberries in hot water for 8-10 minutes, then drain and pat dry.
- Toss sliced apples with lemon juice immediately to prevent browning.
- Whisk together all dressing ingredients in a small bowl or shake in a jar.
- Combine greens, apples, and onion in a large bowl. Toss with half the dressing.
- Top with cranberries, candied walnuts, and goat cheese. Drizzle with remaining dressing.
- Serve immediately for the best texture and freshness.
Notes
- Recipe makes extra candied walnuts – store leftovers in an airtight container for up to 2 weeks
- Can substitute pecans or almonds for walnuts using the same candying method
- Prepare components separately ahead of time, but dress salad just before serving
- Prep Time: 20 minutes
- Cook Time: 8 minutes