Description

A fresh, colorful fall salad featuring crisp apples, chopped veggies, crunchy nuts, and creamy cheese all tossed in a tangy apple cider vinaigrette. Perfect for weeknight dinners or festive gatherings.

Ingredients

1 Honeycrisp or Fuji apple, diced

4 cups romaine lettuce, chopped

1 cup kale or spinach, finely chopped (optional)

1 cup red cabbage, shredded

1 medium carrot, shredded or finely chopped

1/4 cup dried cranberries

1/4 cup toasted pecans or walnuts, chopped

1/4 cup feta or blue cheese, crumbled (optional for dairy-free)

2 tablespoons green onion or red onion, finely sliced

Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon maple syrup or honey

Salt and pepper to taste

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Instructions

Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper to make the dressing.
In a large bowl, combine chopped romaine, shredded cabbage, carrots, and optional kale or spinach.
Add diced apple, dried cranberries, chopped nuts, sliced onion, and crumbled cheese.
Drizzle with dressing and toss everything well to coat evenly.
Serve immediately for best crunch and flavor.

Notes

Use goat cheese or omit cheese entirely for a dairy-free version.

Add grilled chicken, chickpeas, or tofu for extra protein.

Substitute pears or grapes for a sweet variation.

Use pumpkin or sunflower seeds for a nut-free alternative.

Toss apple in lemon juice after chopping to prevent browning.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 side salad
Calories: 220
Sugar: 10g
Sodium: 210mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg