Save It A crisp, vibrant salad featuring mixed greens, crunchy roasted nuts, and a tangy apple cider vinaigrette—perfect for a light lunch or a refreshing side.
This salad brings fresh flavors together with a satisfying crunch that I always enjoy preparing for friends and family during warmer months.
Ingredients
- Salad: 6 cups mixed salad greens (e.g., arugula, spinach, romaine), 1 small red apple thinly sliced, 1/2 small red onion thinly sliced, 1/2 cup cherry tomatoes halved, 1/3 cup crumbled feta cheese (optional)
- Roasted Nuts: 1/2 cup mixed nuts (walnuts, pecans, or almonds) roughly chopped, 1 tsp olive oil, Pinch of sea salt
- Apple Cider Vinaigrette: 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/4 tsp sea salt, 1/4 tsp freshly ground black pepper
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Toss the chopped nuts with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 7 8 minutes until golden and fragrant. Set aside to cool.
- Make Vinaigrette:
- In a small bowl or jar whisk together apple cider vinegar Dijon mustard honey salt and pepper. Slowly drizzle in the olive oil whisking until emulsified.
- Assemble Salad:
- In a large salad bowl combine mixed greens apple slices red onion and cherry tomatoes. Add feta cheese if using.
- Add Dressing:
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Finish:
- Sprinkle the roasted nuts on top just before serving for crunch.
Save It This salad is always a hit during family gatherings especially when combined with my favorite grilled chicken recipe.
Required Tools
Baking sheet Mixing bowls Whisk Salad tongs
Allergen Information
Contains tree nuts and dairy (if feta is used). For nut allergies omit nuts or substitute with roasted seeds. For dairy allergies omit cheese or use a dairy free alternative.
Nutritional Information
Calories 240 Total Fat 18 g Carbohydrates 15 g Protein 5 g
Save It Enjoy this fresh salad as a delightful side or a light meal that suits any occasion.
Common Questions About Recipes
- → How do I roast nuts for the salad?
Toss chopped nuts with olive oil and a pinch of salt, then spread them on a baking sheet. Roast in a preheated oven at 350°F (175°C) for 7–8 minutes until golden and fragrant. Let cool before adding.
- → Can I use other types of nuts?
Yes, walnuts, pecans, or almonds all work well. Choose your favorite or whatever you have on hand, and adjust roasting time slightly if needed.
- → What can I substitute for feta cheese?
Goat cheese or blue cheese are good alternatives. To keep it dairy-free, you can omit cheese or try a plant-based option.
- → How to make the vinaigrette emulsify properly?
Whisk the apple cider vinegar, mustard, honey, salt, and pepper first. Slowly drizzle in olive oil while continuously whisking until the dressing becomes smooth and combined.
- → Are there any allergy considerations?
This dish contains tree nuts and dairy if cheese is added. For nut allergies, use roasted seeds instead. For dairy sensitivities, omit cheese or use dairy-free alternatives.