Apple Orchard Salad Gf Recipe

Prepare apples

Wash and dry the apples. Core and thinly slice 1 1/2 apples (use 1 apple + 1/2 of a second). Immediately toss the slices with 1 teaspoon fresh lemon juice in a small bowl to prevent browning; set aside.

Thinly slice the red apple (or use remaining half) and the seedless cucumber into rounds or half-moons about 1/8-inch thick. Trim and thinly slice fennel if using. Place the sliced cucumber and fennel in a bowl and pat dry if they are watery.

Thinly slice the red onion and separate into rings. If you prefer a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

In a large salad bowl, combine the mixed salad greens and the prepared apples, cucumber, fennel, red onion, and dried cranberries. Toss gently to combine.

Roughly chop and toast the pecans or walnuts if not already toasted (see next section). Sprinkle nuts and crumbled goat cheese over the greens just before dressing to keep texture.

Preheat a small skillet over medium heat. Add the pecans or walnuts in a single layer and toast, stirring frequently, 4–6 minutes, until fragrant and lightly browned. Remove from heat immediately and transfer to a plate to cool (this prevents carryover browning).

Roughly chop the cooled nuts to bite-size pieces.

In a small bowl or jar combine apple cider vinegar, minced shallot, Dijon mustard, honey (or maple syrup) and lemon juice. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing, or add oil to the jar and shake vigorously until emulsified.

Season with sea salt and freshly ground black pepper. Taste and adjust: add more honey/maple for sweetness or more vinegar for brightness. If dressing seems too sharp, whisk in 1–2 teaspoons of water to adjust consistency.

Just before serving, pour about 3–4 tablespoons of the vinaigrette over the salad (you may not need all the dressing; reserve extras in the refrigerator up to 3 days). Toss gently to coat all ingredients evenly.

Scatter the toasted chopped nuts, crumbled goat cheese, and dried cranberries on top. Garnish with chopped fresh herbs and a dusting of lemon zest if using.

Serve immediately on chilled plates so the greens stay crisp.