Ingredients
Scale
- 4 cups mixed greens
- 2 Honeycrisp apples, cored and diced
- 4 ounces feta cheese, crumbled
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
- In a large bowl, combine mixed greens, diced Honeycrisp apples, crumbled feta cheese, toasted pecans, and dried cranberries.
- Pour the maple-cider vinaigrette over the salad and toss gently to combine. Serve immediately.
Notes
For best results, toast the pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant. You can substitute walnuts or almonds for pecans. The salad can be made ahead of time, but wait to add the dressing until just before serving to prevent the greens from becoming soggy. Feel free to add grilled chicken or chickpeas for extra protein. Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg