For the Salad:

• 4 cups mixed greens (spinach, arugula, or your preferred salad mix)
• 2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta or goat cheese (optional but highly recommended)
• 1/4 red onion, thinly sliced

For the Maple Dijon Vinaigrette:

• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Preparation

Step 1: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Make sure the dressing is well emulsified and smooth. Season with salt and pepper according to your taste preferences. Set aside while you prepare the salad ingredients.

Step 2: Toast the Walnuts
For an extra layer of flavor, toast the walnuts. Heat a small skillet over medium heat and add the chopped walnuts. Stir frequently until the walnuts become fragrant and slightly golden, about 3–5 minutes. Set aside to cool.

Step 3: Slice the Apples
Using a sharp knife or mandoline slicer, thinly slice the apples. Granny Smith apples will provide a tart contrast, while Honeycrisp adds a subtle sweetness. If you prefer, you can toss the apple slices in a little lemon juice to prevent browning.

Step 4: Assemble the Salad
In a large mixing bowl, combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onions. If you’re using feta or goat cheese, sprinkle it over the salad at this stage.

Step 5: Dress the Salad
Drizzle the prepared maple Dijon vinaigrette over the salad. Use tongs or two large spoons to gently toss the salad, ensuring all the ingredients are evenly coated with the dressing.

Step 6: Serve
Once the salad is tossed and dressed, transfer it to individual plates or serve it family-style in a large salad bowl. The salad is best enjoyed immediately to maintain the crispness of the apples and greens.