Apple Walnut Romaine Salad with Maple Vinaigrette
Apple Walnut Romaine Salad with Maple Vinaigrette
Ingredients
For the Salad
- 1 head romaine lettuce, chopped into bite-sized pieces
- 2 Persian cucumbers, thinly sliced
- 1 apple, cored and thinly sliced (e.g., Honeycrisp or Fuji)
- 1/2 cup walnuts, toasted and roughly chopped
For the Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the walnuts: Preheat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool, then roughly chop.
⏱️ 5 min
- 2
Prepare the salad ingredients: Wash and chop the romaine lettuce. Thinly slice the Persian cucumbers. Core and thinly slice the apple. Place all prepared ingredients into a large salad bowl.
⏱️ 5 min
- 3
Make the maple vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously or shake until well combined and emulsified.
⏱️ 3 min
- 4
Assemble and serve: Just before serving, pour the desired amount of maple vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Sprinkle the toasted walnuts over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Walnut Romaine Salad with Maple Vinaigrette
Ingredients
For the Salad
- 1 head romaine lettuce, chopped into bite-sized pieces
- 2 Persian cucumbers, thinly sliced
- 1 apple, cored and thinly sliced (e.g., Honeycrisp or Fuji)
- 1/2 cup walnuts, toasted and roughly chopped
For the Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the walnuts: Preheat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool, then roughly chop.
⏱️ 5 min - 2
Prepare the salad ingredients: Wash and chop the romaine lettuce. Thinly slice the Persian cucumbers. Core and thinly slice the apple. Place all prepared ingredients into a large salad bowl.
⏱️ 5 min - 3
Make the maple vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk vigorously or shake until well combined and emulsified.
⏱️ 3 min - 4
Assemble and serve: Just before serving, pour the desired amount of maple vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Sprinkle the toasted walnuts over the top.
⏱️ 2 min