Apple and Cranberry Salad with Maple Vinaigrette

This Thanksgiving side salad combines crisp apples and cranberries with mixed greens, toasted walnuts, and a maple-Dijon vinaigrette. The salad is assembled just before serving so the greens stay fresh and the apples keep their crunch.

By Julienne

Cook time: 5 minutes

Servings: 6

Ingredients

• 60 g walnuts chopped
• 45 ml maple syrup none
• 15 ml Dijon mustard none
• 30 ml apple cider vinegar none
• 15 ml lemon juice freshly squeezed
• 3 g fine salt none
• 1 g black pepper freshly ground
• 45 ml olive oil none
• 170 g mixed salad greens washed and spun dry
• 300 g apple cored and thinly sliced
• 75 g dried cranberries none
• 40 g red onion very thinly sliced

Instructions

1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3 to 5 minutes. Transfer to a plate to cool. Walnuts smell toasted and show light golden spots.
2. Make the vinaigrette in a small bowl or jar by whisking together the maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and black pepper. Whisk in the olive oil until emulsified. The dressing looks smooth and slightly thickened.
3. In a large salad bowl, combine the mixed greens, apple slices, dried cranberries, and red onion. The bowl is evenly filled with fruit, greens, and onion.
4. Add about two-thirds of the dressing and toss gently until the greens are lightly coated. Add the toasted walnuts and toss once more, then taste and add the remaining dressing if needed. The greens are lightly dressed and the apples still look crisp.
5. Transfer to a serving platter or individual plates and serve immediately. The salad looks fresh, glossy, and not wilted.