For the Salad:
- 4 cups mixed salad greens (such as arugula, spinach, and kale)
- 2 medium apples, cored and thinly sliced (Granny Smith for tartness, Honeycrisp for sweetness)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup thinly sliced red onion
- 1/2 cup pomegranate seeds (optional, for added crunch and color)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 clove garlic, minced (optional)
Instructions
1. Preparing the Ingredients
- Toast the Walnuts: Start by toasting the walnuts to enhance their flavor. Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning. Once toasted, set them aside to cool.
- Prepare the Apples: While the walnuts are cooling, wash and core the apples. Slice them thinly and, if desired, toss them in a bit of lemon juice to prevent browning. The combination of tart Granny Smith and sweet Honeycrisp apples provides a delightful contrast in flavor.
- Slice the Red Onion: Thinly slice the red onion, and if you find the taste too strong, soak the slices in cold water for about 10 minutes to mellow the flavor. Drain and pat dry.
2. Making the Dressing
- Combine the Ingredients: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, pepper, and minced garlic (if using). Adjust the seasoning to taste. The dressing should have a balanced sweet-tangy flavor that complements the salad.
- Emulsify the Dressing: To ensure the dressing is well-mixed and slightly thickened, whisk it vigorously or shake it in a sealed jar. This helps the oil and vinegar combine smoothly.
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