Bright Maple Salad (Printable Version)

Vibrant salad with mixed greens, fruits, nuts, and a sweet maple vinaigrette, perfect for a fresh meal.

# What You'll Need:

→ Salad Components

01 - 4 cups mixed salad greens (arugula, spinach, romaine blend)
02 - 1 medium apple, thinly sliced
03 - ½ cup red grapes, halved
04 - ⅓ cup toasted pecans or walnuts, roughly chopped
05 - ¼ cup crumbled goat cheese or feta
06 - 2 tablespoons dried cranberries

→ Maple Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 1½ tablespoons pure maple syrup
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - ¼ teaspoon sea salt
12 - Freshly ground black pepper to taste

# How To Make:

01 - Combine mixed greens, sliced apple, halved grapes, toasted nuts, crumbled cheese, and dried cranberries in a large salad bowl.
02 - Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, sea salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Drizzle the maple vinaigrette evenly over the salad immediately before serving. Toss gently with salad tongs to coat all ingredients without bruising the greens.
04 - Serve the salad immediately while the greens remain crisp and the nuts retain their crunch for optimal texture and flavor.

# Expert Advice:

01 -
  • The maple vinaigrette strikes that perfect balance between sweet and sharp without being cloying
  • It comes together in fifteen minutes but tastes like something from a fancy bistro
  • You can swap ingredients based on whatever's looking sad in your crisper drawer
02 -
  • The dressing can be made up to three days ahead and kept in the refrigerator, just bring it to room temperature and give it a good whisk before using
  • Don't dress the salad until you're ready to serve, or you'll end up with wilted greens and soggy nuts within minutes
  • Toasting your own nuts in a dry skillet over medium heat for three to five minutes makes them taste infinitely better than store bought pre toasted ones
03 -
  • Toss your apple slices in a teaspoon of lemon juice before adding to the salad if you're prepping more than an hour ahead, this keeps them from browning without affecting the flavor
  • Room temperature ingredients make a huge difference in how well the dressing emulsifies and coats the greens

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