Apple, Walnut & Goat Cheese Summer Salad

Ingredients

Salad

• 10 cups mixed baby greens
• 4 apple, thinly sliced
• 2 tbsp lemon juice (to coat apples)
• 1 cups dried cranberries
• 2 cups walnuts, toasted and coarsely chopped
• 1/2 cups red onion, thinly sliced
• 1 cups goat cheese, crumbled

Dressing

• 1/2 cups extra‑virgin olive oil
• 4 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Wash and dry the baby greens, then place them in a large bowl.
2. Core the apples and slice them thinly; toss the slices with lemon juice to prevent browning.
3. Add the apple slices, dried cranberries, toasted walnuts, and red onion to the greens.
4. Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small jar; shake until emulsified.
5. Drizzle half of the dressing over the salad and toss gently; let the flavors meld for 5 minutes.
6. Sprinkle the crumbled goat cheese over the top.
7. Add the remaining dressing just before serving, if desired, and give a final gentle toss.
8. Serve immediately or keep chilled for up to 2 hours.

Notes

Toast walnuts in a dry skillet over medium heat for 3‑4 minutes until fragrant for extra crunch.