Mixed Greens and Apple Bowl

A vibrant, refreshing salad featuring crisp apples, crunchy walnuts, creamy cheese, and a tangy cider vinaigrette—perfect for a light lunch or side dish.

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This Mixed Greens and Apple Bowl is a celebration of fresh textures, bringing together the snap of Gala or Granny Smith apples with the richness of goat cheese and the earthy crunch of chopped walnuts.

Ingredients

• Salad
• 6 cups mixed salad greens (e.g., arugula, spinach, romaine)
• 2 medium apples (such as Gala or Granny Smith), cored and thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/3 cup crumbled goat cheese or feta cheese
• 1/4 cup thinly sliced red onion (optional)
• 1/4 cup dried cranberries (optional)
• Cider Vinaigrette
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil

Instructions

1.

In a small bowl or jar, whisk together the apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Gradually whisk in the olive oil until the dressing is emulsified. Set aside.

2.

In a large salad bowl, combine the mixed greens, apple slices, walnuts, cheese, red onion, and dried cranberries (if using).

3.

Drizzle the cider vinaigrette over the salad just before serving. Toss gently to combine and coat the ingredients evenly.

4.

Serve immediately.

Zusatztipps für die Zubereitung

Using a small jar for the vinaigrette makes it easy to shake the ingredients together until they are perfectly emulsified. Use a sharp knife and cutting board to core and thinly slice the apples to ensure they distribute evenly through the salad bowl.

Varianten und Anpassungen

You can swap walnuts for pecans or almonds, or try using blue cheese or shaved Parmesan instead of goat or feta. For a vegan version, simply use maple syrup and a plant-based cheese alternative.

Serviervorschläge

Serve this salad immediately as a fresh side dish or a light lunch. For a more substantial meal, add grilled chicken or roasted chickpeas as a source of additional protein.

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Whether enjoyed as a quick weekday lunch or a sophisticated side, this vibrant apple bowl is a healthy and flavorful choice.

Recipe FAQs

→ What apples work best in this bowl?

Gala and Granny Smith apples both provide excellent texture and flavor. Gala offers natural sweetness while Granny Smith adds a pleasant tartness that complements the tangy vinaigrette. Any firm, crisp apple variety will work wonderfully.

→ Can I prepare the components ahead?

The vinaigrette can be made up to a week in advance and stored refrigerated. Wash and dry greens beforehand, but slice the apples just before serving to prevent browning. Assemble the complete bowl right before serving for optimal freshness.

→ What cheese substitutes work well?

Blue cheese adds bold flavor while shaved Parmesan offers a salty, nutty profile. For dairy-free options, try nutritional yeast or aged vegan cheese alternatives that provide similar umami richness.

→ How do I make this protein-rich?

Grilled chicken breast, roasted chickpeas, or hard-boiled eggs make excellent additions. Quinoa or hemp seeds also boost protein while maintaining the light, fresh character of the dish.

→ What can replace walnuts?

Pecans offer a sweeter buttery flavor, while almonds provide a delicate crunch. Pumpkin or sunflower seeds work beautifully for nut-free versions, adding similar texture without allergens.

→ How long does the vinaigrette keep?

Stored in an airtight container in the refrigerator, the cider vinaigrette stays fresh for up to one week. Give it a quick whisk or shake before using to re-emulsify the ingredients.