Description
A fresh and vibrant Apple Walnut Salad featuring mixed greens, tart Granny Smith apples, crunchy toasted walnuts, sweet dates and cranberries, and creamy feta cheese, all tossed in a tangy apple cider vinaigrette with a hint of cayenne. Ready in just 15 minutes, this salad is perfect for a quick, nutritious lunch or a festive side dish for holiday meals.
Ingredients
Scale
Salad
- 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine)
- 1 Granny Smith apple (cored and sliced)
- ¼ cup pitted dates (chopped) (omit for a lower carb option)
- ¼ cup unsweetened dried cranberries
- ⅓ cup chopped walnuts (toasted and chopped)
- ½ cup red onion (finely diced)
- 2 oz. feta cheese (crumbled)
- Salt & ground black pepper to taste
Dressing
- 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option)
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic
- 1 pinch cayenne pepper
Instructions
- Make the dressing: Combine maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, garlic, and cayenne pepper in a bowl and whisk until well incorporated to create the salad dressing. Set aside.
- Prepare the salad: In a large bowl, combine mixed salad greens, sliced Granny Smith apple, chopped dates, dried cranberries, toasted chopped walnuts, finely diced red onion, and crumbled feta cheese.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated to your desired level.
- Season and serve: Add salt and freshly ground black pepper to taste. Serve immediately for best freshness.
Notes
- Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
- For a lower carb version, omit dates and use sugar-free jelly in the dressing.
- Substitute feta cheese with a vegan alternative to make the salad vegan-friendly.
- Use baby spinach or romaine lettuce as alternatives to mixed greens for a different texture.
- Make the salad dressing in advance and store covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 182 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 13 mg
