Apple Walnut Salad
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A jar of tart apple, toasted walnuts, dried cranberries and cheese over honey-mustard dressing. Keep the apple separate if you will wait more than a day.
Ingredients
Dressing
- 3 tbsp prepared honey-mustard dressing
Salad
- Juice of 1 lemon mixed with water for apple dip
- 1 large tart apple cored and diced
- 1/4 cup diced red onion
- 1/4 cup crumbled goat or blue cheese
- 1/2 cup toasted walnuts
- 1/3 cup dried cranberries
- 1–2 cups baby spinach or baby kale
Equipment
- 24-ounce wide-mouth jar
- cutting board
- chef’s knife
Directions
- Prepare: Dip the cut apple briefly in lemon water and drain it. Toast the walnuts and let them cool, and dry the greens. If you will store the salad for longer than a day, keep the apple separate until serving.
- Assemble: Put the dressing in the jar, then, if you are packing it now, add the apple, red onion, cheese, walnuts, cranberries, and greens.
- Store: With the apple packed inside, eat within 24–36 hours; without the apple, refrigerate for up to 5 days.
- Serve: Keep the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 489g | Calories: 1003kcal | Carbohydrates: 91g | Protein: 19g | Fat: 68g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 39mg | Sodium: 645mg | Potassium: 764mg | Fiber: 14g | Sugar: 65g | Vitamin A: 1635IU | Vitamin C: 27mg | Calcium: 332mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); crumbled goat or blue cheese (the first choice counted), baby spinach or baby kale (the first choice counted). Brands and portions vary, so use it only as an approximation.