6 cups mixed salad greens

2 medium apples, thinly sliced

½ cup candied pecans or walnuts

½ cup dried cranberries

¼ cup red onion, thinly sliced

½ cup crumbled goat cheese or feta

½ cup pomegranate arils (optional)

¼ cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons pure maple syrup

½ teaspoon salt

¼ teaspoon black pepper

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In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified to make the vinaigrette.
In a large salad bowl, combine mixed greens, sliced apples, red onion, dried cranberries, and pomegranate arils (if using).
Top with candied pecans or walnuts and crumbled goat cheese or feta.
Drizzle the maple vinaigrette over the salad just before serving.
Toss gently to coat and serve immediately while the greens are crisp and fresh.

Swap apples for pears or add roasted sweet potatoes for variation.

Top with grilled chicken or turkey for extra protein.

Use toasted pumpkin or sunflower seeds for a nut-free version.

The vinaigrette can be made ahead and stored up to 1 week in the fridge.

For a vegan option, omit cheese or use a dairy-free alternative.