1. Can I make the maple vinaigrette ahead of time?

Yes, the maple vinaigrette can easily be made ahead of time. Simply store it in a lidded jar or container in the refrigerator. When you're ready to serve the salad, give it a quick shake to remix the ingredients before drizzling it over the salad.

2. Can I use a different type of cheese in this fall salad?

Yes, you can certainly swap out the blue cheese for a different variety if you prefer. Goat cheese, feta, or even sharp cheddar would be excellent alternatives, each offering a different flavor profile that complements the sweetness of the salad.

3. How can I make this salad gluten-free?

This Fall Salad with Maple Vinaigrette is naturally gluten-free as long as you use gluten-free candied nuts and check that the dressing ingredients are certified gluten-free. You can also swap out any grains or toppings that may contain gluten, such as couscous or farro, for a gluten-free option like quinoa.

4. How should I store leftovers of the Fall Salad with Maple Vinaigrette?

For best results, store the salad and the dressing separately. The greens and toppings will keep fresh for up to two days in the fridge, while the dressing can be stored for up to a week. Add the dressing and apples just before serving to keep the salad crisp

Fall Salad with Maple Vinaigrette – Easy and Delicious

Name: Fall Salad with Maple Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 8 ounces spring mix; 2 apples, cored and thinly sliced; 1/3 cup dried cranberries; 1/3 cup blue cheese crumbles; 1/3 cup candied nuts; 2 tablespoons pure maple syrup; 2 tablespoons mayonnaise (regular or light); 2 teaspoons stone ground mustard; 1 ½ tablespoons apple cider vinegar; 1 teaspoon brown sugar; ¼ teaspoon salt; ⅛ teaspoon pepper; ¼ cup vegetable oil

Description

This Fall Salad with Maple Vinaigrette is a delightful combination of fresh greens, sweet apples, tangy blue cheese, and crunchy candied nuts. Paired with a rich maple vinaigrette, it’s perfect for a healthy weeknight dinner or a festive gathering. The unique flavors and textures make this dish a crowd-pleaser during the autumn season.

Ingredients

Scale

8 ounces spring mix
2 apples, cored and thinly sliced
1/3 cup dried cranberries
1/3 cup blue cheese crumbles
1/3 cup candied nuts
2 tablespoons pure maple syrup
2 tablespoons mayonnaise (regular or light)
2 teaspoons stone ground mustard
1 ½ tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup vegetable oil

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Instructions

Prepare the Maple Vinaigrette: In a jar or small container with a lid, combine maple syrup, mayonnaise, mustard, apple cider vinegar, brown sugar, salt, and pepper. Shake until the dressing is creamy and emulsified. Refrigerate until ready to serve.
Assemble the Salad: Place spring mix in a large serving bowl. Top with sliced apples, dried cranberries, blue cheese crumbles, and candied nuts.
Dress the Salad: Drizzle the maple vinaigrette over the salad and toss gently to combine all the ingredients. Serve immediately.

Notes

You can prepare the maple vinaigrette ahead of time and store it in the fridge for up to a week.
For a nut-free version, substitute the candied nuts with sunflower seeds or pumpkin seeds.
If you are not a fan of blue cheese, goat cheese or feta make great alternatives.
To avoid soggy salad, serve the dressing on the side and allow guests to dress their own salad if preparing in advance.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 275 kcal
Sugar: 20g
Sodium: 353mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 7mg