Description

A vibrant, crunchy, and satisfying 5-ingredient harvest salad featuring baby spinach, crisp apples, toasted walnuts, and a tangy maple vinaigrette. It’s a quick weeknight meal that tastes like a bistro dish.

Ingredients

Scale

6 cups mixed baby greens or spinach
2 medium apples (Honeycrisp, Fuji, or Granny Smith), sliced
1 cup walnuts, toasted
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Optional: ½ cup feta or goat cheese, ¼ cup dried cranberries, 1 medium avocado sliced

Instructions

Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Let them cool completely.
Make the vinaigrette by adding olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to a jar with a lid. Shake vigorously for 20 seconds until emulsified.
Wash and thoroughly dry the greens. Slice the apples into half-moons or cubes.
In a large mixing bowl, combine the dried greens, sliced apples, and cooled toasted walnuts.
Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing if needed.
Serve immediately to maintain crunchiness.

Notes

Toast the walnuts for better flavor and crunch. Ensure greens are completely dry before dressing to prevent watery salad. Apples can brown if left out; toss them in dressing immediately if not serving right away. Store undressed salad in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12
Sodium: 120
Fat: 18
Saturated Fat: 2
Carbohydrates: 22
Fiber: 4
Protein: 6

Keywords: harvest salad, apple walnut salad, maple vinaigrette, healthy salad, quick dinner, fall recipes, vegetarian salad, gluten-free salad