Ingredients
For the Salad:
- 3 apples (honeycrisp, pink lady, or fuji), thinly sliced
- 2 cups arugula or mixed greens
- 3 cups Brussels sprouts, thinly sliced
- ½ cup pecans, toasted and chopped
- ½ cup crumbled feta or goat cheese
- ⅓ cup dried cranberries
- ⅓ cup pomegranate arils
For the Maple Dijon Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- ¼ teaspoon kosher salt, or more to taste
Instructions
- Prepare the Salad Ingredients: Thinly slice the apples and Brussels sprouts. Toast and chop the pecans. Gather the arugula, crumbled feta, dried cranberries, and pomegranate arils in a large mixing bowl.
- Make the Dressing: In a separate small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, and kosher salt until the mixture is emulsified and smooth.
- Toss the Salad: Pour the maple Dijon dressing over the salad ingredients. Gently toss everything together to ensure all components are evenly coated with the dressing.
- Serve: Transfer the salad to serving plates or a large serving bowl. Optionally, garnish with extra crumbled feta or pecans for added texture before serving immediately for best freshness.
Notes
- For a nuttier flavor, you can substitute pecans with walnuts or almonds.
- Use firm, crisp apple varieties to prevent browning and maintain texture.
- Dressing can be prepared ahead and refrigerated for up to 3 days; whisk again before using.
- To make this salad vegan, substitute feta cheese with a plant-based alternative or omit it entirely.
- Make sure to toast pecans gently to avoid burning and bring out their full flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
