One Pot Apple Salad

Easy Fall Apple Salad With Maple Cider Vinaigrette in Black Dish- Overhead Shot

Quick and easy apple salad recipe, homemade with simple ingredients in one pot in 10 minutes. Full of leafy greens, red apples, cranberries, almonds and maple apple cider vinaigrette.

Course Side Dish

Cuisine American

Keyword fall salad, thanksgiving side dish

Prep Time 10

Total Time 10

Servings People

Calories 231

Author Abeer Rizvi

Ingredients

Maple Apple Cider Vinaigrette/ Dressing

1/2 cup Olive oil
1/4 cup Apple cider vinegar
2 tbsp Apple cider Or apple juice
3 tbsp Maple syrup
2 tsp Dijon mustard
1/2 tsp Cinnamon powder
2 tsp Poppy seeds Optional
Salt To taste
Pepper To taste

Salad

6 cups Leafy greens Combination of lettuce, arugula, kale and/or spinach
2 Red apples Washed, Patted Dry, Core removed, Thinly sliced

Toppings

1/2 cup Dried cranberries
1/2 cup Sliced almonds Preferably toasted

Instructions

In a large salad bowl, whisk together olive oil, apple cider vinegar, apple cider or juice, maple syrup, mustard, cinnamon powder, poppy seeds, salt, pepper until combined.
Add leafy greens, apples, cranberries, almonds and toss until combined.
Serve immediately and enjoy!
For a beautiful salad presentation (like shown in the picture), prepare the vinaigrette first and keep it aside. Spread the greens in a large salad bowl. Top it off with slices of apples and sprinkle cranberries and almonds. Drizzle the vinaigrette on top, just before serving.

Notes

Read all my tips above.
Tastes best when served immediately. Leftovers cannot be stored for later because the salad will become soggy. However, you can store the salad, dressing and toppings separately for 2 days in the fridge and mix right before serving.

Nutrition