Crisp Maple Salad (Printable Version)

Crunchy greens and apples meet toasted pecans in a sweet maple vinaigrette

# What You'll Need:

→ Salad Components

01 - 5 cups mixed salad greens (romaine, arugula, or spinach blend)
02 - 1 medium crisp apple (Honeycrisp or Fuji), thinly sliced
03 - 1/2 cup celery, thinly sliced
04 - 1/3 cup red onion, thinly sliced
05 - 1/2 cup pecan halves, toasted
06 - 1/4 cup dried cranberries
07 - 1/4 cup crumbled goat cheese or feta (optional)

→ Maple Vinaigrette

08 - 3 tablespoons pure maple syrup
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon Dijon mustard
11 - 1/4 cup extra-virgin olive oil
12 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Place pecan halves in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool completely.
02 - In a small mixing bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard. While whisking continuously, slowly drizzle in olive oil until emulsified. Season with salt and pepper to taste.
03 - Place mixed salad greens in a large salad bowl. Add sliced apple, celery, red onion, cooled toasted pecans, and dried cranberries. Toss gently to distribute ingredients evenly.
04 - Drizzle maple vinaigrette over salad just before serving. Toss gently to coat all components. Top with crumbled goat cheese or feta if using. Serve immediately while components remain crisp.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like something from a fancy cafe
  • The maple vinaigrette strikes that perfect balance between sweet and tangy without being cloying
  • Everything can be prepped ahead except the final toss, making it ideal for entertaining
02 -
  • Never dress your salad until you're ready to serve. The acid in the vinaigrette will start breaking down the delicate greens within minutes, and that gorgeous crunch will turn sad and wilted.
  • Apples oxidize quickly, so slice them right before assembling. If you need to prep ahead, toss the slices in a little lemon juice to keep them from browning.
03 -
  • Warm the vinaigrette slightly in the microwave for 10 seconds before dressing, it helps the flavors marry and coats the greens more evenly
  • Invest in a good vegetable spinner; wet greens are the enemy of a well-dressed salad and will make your vinaigrette slide right off

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