Mixed Greens and Apple Bowl (Printable)

Crisp apples, mixed greens, walnuts, and tangy cider vinaigrette create this refreshing 15-minute bowl.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine)
02 - 2 medium apples (Gala or Granny Smith), cored and thinly sliced
03 - 1/2 cup walnuts, roughly chopped
04 - 1/3 cup crumbled goat cheese or feta cheese
05 - 1/4 cup thinly sliced red onion
06 - 1/4 cup dried cranberries

→ Cider Vinaigrette

07 - 3 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup extra virgin olive oil

# How To Make It:

01 - In a small bowl or jar, whisk together apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Gradually whisk in olive oil until emulsified. Set aside.
02 - In a large salad bowl, combine mixed greens, apple slices, walnuts, cheese, red onion, and dried cranberries.
03 - Drizzle cider vinaigrette over the salad just before serving. Toss gently to combine and coat ingredients evenly.
04 - Serve immediately while greens and apples are crisp.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, making it perfect for those days when hunger strikes but cooking ambition is low.
  • The cider vinaigrette hits that sweet-tart-creamy balance that keeps you coming back for bite after bite.
  • It's flexible enough to work with whatever produce you have on hand, so there's no excuse to skip it.
02 -
  • Never dress a salad more than a few minutes before eating unless you enjoy mushy greens—the vinegar wilts tender leaves faster than you'd think.
  • Slice your apples just before assembly because they oxidize and turn brown within minutes, which looks unappetizing even though it doesn't affect taste.
03 -
  • Keep your greens completely dry before assembling—moisture dilutes the vinaigrette and prevents it from clinging to leaves, so pat them thoroughly with paper towels or use a salad spinner.
  • Toast your walnuts in a dry skillet for two minutes if you want them to taste deeper and more nuanced, then let them cool completely before tossing with greens so they don't wilt anything from residual heat.
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