Ingredients
Salad
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4 cups mixed greens
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2 apples, thinly sliced
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2 pears, thinly sliced
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1/3 cup goat cheese, crumbled
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1/2 cup dried cranberries
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1/2 cup toasted walnuts
Vinaigrette
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3 tablespoons apple cider vinegar
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1 small shallot, finely diced
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1 tablespoon honey
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1/4 cup olive oil
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1/4 teaspoon salt
Instructions
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Assemble the salad
Place mixed greens in a large serving bowl or platter. Top with sliced apples, pears, goat cheese, dried cranberries, and toasted walnuts. -
Prepare the vinaigrette
In a jar or small bowl, combine apple cider vinegar, diced shallot, honey, olive oil, and salt. Shake or whisk until fully emulsified. -
Dress the salad
Drizzle about half of the vinaigrette over the salad and gently toss. Add more dressing as desired. -
Serve
Serve immediately for the freshest flavor and texture.
Notes
How to Toast Walnuts
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Oven method: Bake at 350°F for 10 minutes until golden and fragrant.
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Stovetop method: Toast in a dry sauté pan over medium heat for 4–5 minutes, stirring frequently.
Make Ahead Tips
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Prep walnuts, cranberries, and goat cheese in advance.
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Slice apples and pears just before serving to prevent browning.
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The vinaigrette can be made up to 1 week ahead — shake well before using.
Add Protein
Turn this salad into a complete meal by adding grilled chicken, roasted turkey, or chickpeas.
Flavor Variations
Try maple syrup instead of honey or add a pinch of cinnamon to enhance the fall flavors.
