Description
A fresh and flavorful Apple Walnut Salad featuring mixed greens, tart Granny Smith apples, creamy feta, and toasted walnuts, all tossed in a zesty apple cider vinaigrette dressing. This salad is quick to prepare and perfect for a light lunch or a festive holiday side dish.
Ingredients
Scale
Salad
- 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine)
- 1 Granny Smith apple, cored and sliced
- ¼ cup pitted dates, chopped (omit for a lower carb option)
- ¼ cup unsweetened dried cranberries
- ⅓ cup walnuts, toasted and chopped
- ½ cup red onion, finely diced
- 2 oz. feta cheese, crumbled
- salt & ground black pepper to taste
Dressing
- 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option)
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic
- 1 pinch cayenne pepper
Instructions
- Prepare the dressing: In a bowl, combine maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, garlic clove, and a pinch of cayenne pepper. Whisk until all ingredients are well combined and the dressing is emulsified. Set aside.
- Assemble the salad: In a large bowl, combine the mixed greens, sliced Granny Smith apple, chopped dates, dried cranberries, toasted walnuts, finely diced red onion, and crumbled feta cheese. Toss gently to distribute the ingredients evenly.
- Toss with dressing: Pour the prepared dressing over the salad ingredients and toss until the salad is coated to your desired level.
- Season and serve: Add salt and freshly ground black pepper to taste. Give the salad a final toss and serve immediately for best freshness and flavor.
Notes
- Omit dates or use sugar-free jelly for a lower carbohydrate version.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
- Use baby spinach or romaine as alternatives to mixed greens for different textures.
- Adjust cayenne pepper amount to control the heat level of the dressing.
- This salad is best served fresh but can be made up to 1 hour in advance and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 182 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 13 mg
