Step 1: Whisk the Dressing

In a small mixing bowl or mason jar, combine:

• 1/4 cup olive oil

• 1 tablespoon Dijon mustard

• 2 tablespoons maple syrup

• 1 tablespoon apple cider vinegar
  Add a pinch of salt and freshly ground black pepper. Whisk or shake vigorously until the dressing is well-emulsified. Taste and adjust seasoning if needed. Set aside while preparing the rest of the salad.

Pro tip: For an extra-smooth vinaigrette, whisk the mustard, syrup, and vinegar first, then slowly drizzle in the olive oil while whisking.

Step 2: Toast the Walnuts

Place 1/2 cup of chopped walnuts in a dry skillet over medium heat. Toast them for 3–5 minutes, stirring frequently to prevent burning. You’ll know they’re ready when they turn slightly golden and release a nutty aroma. Remove from heat and allow to cool completely.

Toasted nuts add crunch and depth. This step is small but mighty in flavor impact!

Step 3: Prepare the Apples

Wash and core two apples. Slice them thinly using a sharp knife or mandoline. For extra presentation points, leave the peel on for a pop of color. To prevent browning, toss the slices in a teaspoon of lemon juice and set aside.

Choose apples that are firm and sweet-tart. Honeycrisp or Fuji apples offer a satisfying crunch and sweetness.

Step 4: Assemble the Salad

In a large mixing bowl, layer the following:

• 4 cups of fresh mixed greens

• Sliced apples

• Toasted walnuts

• 1/4 cup dried cranberries

• Thinly sliced red onions

• Crumbled feta or goat cheese if using

Gently toss the salad once for even distribution before adding the dressing.

Step 5: Add the Dressing & Serve

Drizzle your prepared maple Dijon vinaigrette over the top. Use salad tongs or clean hands to toss the salad until everything is lightly coated. Serve immediately on chilled plates for an ultra-fresh experience.

If serving to guests, plate individually and garnish with a few extra apple slices or a sprinkle of walnuts on top.