Simple Fall Salad with Apples
This easy fall salad with apples is ready in 15-minutes with no cooking, and makes a great side dish for Thanksgiving or any big dinner.
Equipment
- Large Bowl
Ingredients
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, finely grated or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 8 cups mixed baby greens or spring mix (or about one 5-ounce container of baby spring mix)
- 1 large sweet-tart apple, cored and very thinly sliced (such as Honeycrisp or Pink Lady)
- 1 medium shallot, very thinly sliced
- ⅓ cup dried cranberries
- ⅓ heaping cup aged sharp white cheddar, small diced
- ⅓ cup pecans or walnuts (candied or toasted)
Instructions
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.
- Assemble: Add the mixed greens to a large bowl. Top with the sliced apple, shallot, dried cranberries, aged white cheddar, and nuts. Drizzle the dressing over the top and toss gently to coat. Serve immediately.
Notes
To prep ahead for Thanksgiving or a holiday party:
- Measure the cranberries and nuts ahead and store at room temperature.
- Make the dressing up to 1 week ahead. Store in a jar in the fridge. Shake or whisk before using.
- Slice the shallot up to 2 days ahead. Store in an airtight container in the fridge.
- Chop the cheddar up to 2 days ahead. Store in an airtight container in the fridge.
- Slice the apple the morning of at the earliest. Toss with a squeeze of lemon juice to slow browning, then store covered in the fridge.
- At serving time, add the greens to a large bowl, layer all toppings over, drizzle with dressing, and toss.
- Measure the cranberries and nuts ahead and store at room temperature.
- Make the dressing up to 1 week ahead. Store in a jar in the fridge. Shake or whisk before using.
- Slice the shallot up to 2 days ahead. Store in an airtight container in the fridge.
- Chop the cheddar up to 2 days ahead. Store in an airtight container in the fridge.
- Slice the apple the morning of at the earliest. Toss with a squeeze of lemon juice to slow browning, then store covered in the fridge.
- At serving time, add the greens to a large bowl, layer all toppings over, drizzle with dressing, and toss.
Nutrition
Serving: 1 (of 6) | Calories: 180kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 187mg | Potassium: 162mg | Fiber: 2g | Sugar: 13g | Vitamin A: 686IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg
