Xanthan Gum Free Apple-Walnut Salad with Maple Dijon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 5 oz mixed greens
- 1 large crisp apple (such as honeycrisp or fuji), cored and thinly sliced
- ⅓ cup dried cranberries
- 3 oz blue cheese, crumbled
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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