Description

This refreshing Apple and Walnut Salad combines crisp sweetness with an earthy crunch, providing heart-healthy fats, high fiber content, and anti-inflammatory properties while being quick and simple to prepare.

Ingredients

Scale

2 Organic Apples (1 Honeycrisp, 1 Granny Smith)
1 cup Raw Walnuts
4 cups Mixed Baby Greens
1/4 cup Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon Pure Maple Syrup
1 teaspoon Dijon Mustard
Sea Salt (to taste)
Black Pepper (to taste)

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Instructions

In a small glass jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, and Dijon mustard. Season with a pinch of sea salt and freshly cracked black pepper. Whisk vigorously until the mixture is emulsified and smooth
Optionally, lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes
Core the apples and slice them into thin wedges or bite-sized chunks. Keep the skin o
Place the mixed baby greens in a large serving bowl
Add the sliced apples and walnuts to the greens. Drizzle the dressing over the top and gently toss using tongs or clean hands
Sprinkle a few extra walnut halves on top for presentation and serve immediately

Notes

Store dry ingredients separately from the dressing to maintain freshness for up to 2-3 days.

Prep Time: 15 mins
Cook Time: 5 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 14g
Sodium: 120mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 15.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg