Description

A delicious sweet and savoury salad combining tender caramelized apples, crisp mixed greens, dried cranberries, creamy blue cheese, and maple-coated candied walnuts. A bright honey balsamic dressing brings all the flavours together with a tangy, lightly sweet finish.

Ingredients

For the Salad

5 cups mixed greens or baby spinach (150 g)

2 crisp apples, thinly sliced (300 g)

1/2 cup dried cranberries (75 g)

3/4 cup crumbled blue cheese (85 g)

1/4 cup fresh parsley, chopped (15 g)

For the Candied Walnuts

3/4 cup walnut halves, roughly chopped (85 g)

2 tbsp maple syrup (40 g)

1 tbsp brown sugar (12 g)

1/2 tsp cinnamon (1 g)

Pinch of kosher salt

For the Caramelized Apples

1 tbsp butter (14 g)

1 tbsp maple syrup (20 g)

1/2 tsp cinnamon (1 g)

For the Honey Balsamic Dressing

3 tbsp olive oil (45 ml)

1 1/2 tbsp balsamic vinegar (22 ml)

1 tbsp honey (21 g)

1 tsp Dijon mustard (5 g)

1/2 tsp fresh lemon juice (2.5 ml)

1/4 tsp kosher salt (1 g)

1/4 tsp black pepper (0.5 g)

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Instructions

1. Wash the apples and thinly slice them into even pieces so they cook evenly.

2. Heat a large skillet over medium heat and add the butter. Once melted, add the sliced apples and cook for 3–4 minutes, turning gently, until slightly softened and golden around the edges.

3. Drizzle the maple syrup over the apples and sprinkle with cinnamon. Cook for another 1–2 minutes, stirring gently, until glossy and lightly caramelized. Remove from the heat and let cool slightly.

4. Meanwhile, place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.

5. Add the maple syrup, brown sugar, cinnamon, and a pinch of kosher salt to the walnuts. Stir continuously for 1–2 minutes until the walnuts are coated and glossy.

6. Transfer the candied walnuts to a parchment-lined plate and spread them into a single layer. Let them cool completely so the coating becomes crisp.

7. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.

8. Place the mixed greens or baby spinach in a large serving bowl or platter.

9. Arrange the caramelized apple slices evenly over the greens.

10. Scatter the dried cranberries, crumbled blue cheese, and candied walnuts over the salad.

11. Drizzle the honey balsamic dressing over the salad just before serving, starting with a small amount and adding more as desired.

12. Finish with fresh parsley and a few extra candied walnuts if desired.

13. Serve immediately while the apples are slightly warm and the walnuts are crisp.

Notes

Honeycrisp, Pink Lady, Fuji, and Granny Smith apples all work well because they hold their shape during caramelization.

Do not overcook the apples; they should be lightly softened while retaining some texture.

Allow the candied walnuts to cool completely before adding them to the salad so the coating becomes crisp.

Mixed greens or baby spinach provide a fresh base that complements the richer toppings.

Use less blue cheese or substitute a milder crumbly cheese if preferred.

Goat cheese or feta can be used instead of blue cheese.

Pecans can be substituted for walnuts.

Dress the salad just before serving to keep the greens fresh.

For meal preparation, store the apples, walnuts, dressing, and salad greens separately and assemble shortly before serving.

For a more filling meal, add grilled chicken, roasted chickpeas, or quinoa.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American