Description
A bright, nourishing winter salad that balances the crisp sweetness of apples, the earthy crunch of toasted walnuts, and the hearty texture of seasonal greens. This salad is perfect for cozy evenings or as a refreshing side to a hearty winter meal. Light, wholesome, and full of flavor, it’s a simple way to celebrate the best produce the season has to offer.
Ingredients
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5 cups mixed winter greens (kale, spinach, Swiss chard, or arugula)
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2 crisp apples, thinly sliced (Honeycrisp or Fuji recommended)
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1/2 cup toasted walnuts
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1/4 cup dried cranberries or raisins
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1/4 cup crumbled feta or goat cheese (optional)
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1 small red onion, thinly sliced
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2 tablespoons extra virgin olive oil
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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Salt and freshly ground black pepper, to taste
Instructions
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Wash and dry the winter greens thoroughly. Tear larger leaves into bite-sized pieces and place them in a large salad bowl.
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Core and thinly slice the apples. Toss them with a small amount of lemon juice if you want to prevent browning.
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In a dry skillet over medium heat, toast the walnuts for 3–4 minutes until fragrant. Remove from heat and let cool.
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In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until smooth.
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Combine the greens, apple slices, red onion, dried cranberries, and toasted walnuts in a large salad bowl.
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Drizzle the dressing over the salad and gently toss to coat everything evenly.
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Sprinkle with crumbled feta or goat cheese if using, and serve immediately for the best flavor and texture.
Notes
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Substitute walnuts with pecans or almonds if desired.
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To make it vegan, skip the cheese or use a dairy-free alternative.
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Add cooked quinoa, farro, or roasted sweet potatoes for a heartier version.
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Store dressing separately if making ahead to keep the greens fresh.
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For a citrus twist, replace apple cider vinegar with orange juice or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes