Ingredients
For the Salad
5 ounces mixed greens, washed
1 apple, diced (Honeycrisp, Jazz, or your favorite variety)
½ cup chopped walnuts
¼ cup dried cranberries
Optional garnishes: extra chopped apples, walnuts, unsalted seeds, or low-sodium croutons
For the Apple Cider Vinaigrette
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 clove garlic, minced
2 teaspoons whole grain mustard
1 tablespoon honey
Instructions
- In a large bowl, combine the mixed greens, diced apple, chopped walnuts, and dried cranberries.
- In a small jar or mixing bowl, add olive oil, apple cider vinegar, honey, minced garlic, and whole grain mustard. Seal and shake, or whisk well until fully blended.
- Right before serving, pour the dressing over the salad and toss gently to coat evenly.
- Add optional garnishes such as extra walnuts, chopped apples, unsalted seeds, or low-sodium croutons if desired. Serve immediately.
Notes
- Make-Ahead Dressing: The vinaigrette can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator and shake well before using.
- Extra Crunch: Unsalted sunflower seeds, pumpkin seeds, or hemp hearts add a satisfying texture without adding sodium.
- Sweet Variations: Swap dried cranberries for dried cherries or raisins for a slightly different flavor profile.
- Holiday Serving Tip: Top with thinly sliced pears or pomegranate seeds for a festive touch.
- Low-Sodium Croutons: Make your own by tossing unsalted bread cubes with olive oil, garlic, and herbs, then baking until golden.