Green Salad with Apples
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This vibrant Apple Green Salad combines crisp apple slices, crumbled soft goat cheese, dried cranberries, and crunchy hazelnuts over tender greens tossed in a sharp-sweet maple vinaigrette. It’s the perfect balance of flavors and textures, along with the stunning red-and-green visual contrast – perfect as a refreshing side to any rich holiday meal!
When you need a quick and easy salad for special occasions, like Thanksgiving or Christmas, this green salad with apples is the answer! It’s a beautiful salad with bright flavors and crisp texture, cutting through the richness of decadent holiday main meals.
Best of all, it comes together in just 15 minutes, or you can prep the dressing days in advance for an effortless assembly that makes it a guaranteed potluck winner!
What is apple green salad?
This apple salad recipe is a simple yet vibrant side dish, consisting of a mix of lettuces, radicchio, fennel, and brussels sprouts. This base is then gently tossed in a homemade red-wine vinegar and maple dressing until lightly coated.
It’s then topped with sliced apple, crumbled goat cheese, chopped hazelnuts, and dried cranberries just before serving. The sweet and savory flavors of this salad make it ideal to pair with a variety of mains. It’s sophisticated enough to include on your holiday menu while easy enough to be enjoyed as a midweek side for your family meals.
Ingredients needed to make this apple green salad recipe
For the Dressing
- Shallot: Adds a mild, slightly sweet, and delicate onion-garlic flavor to this dressing.
- Extra-virgin olive oil: Creates a rich, emulsified base and balances the acidity in the dressing. A neutral oil like avocado oil can also be used.
- Red wine vinegar: The red wine vinegar provides a sharp, clean acidity to brighten the dressing. Replace the red wine vinegar with apple cider vinegar to enhance the apple flavor.
- Maple syrup: Rounds out the sharp acidity and adds a touch of sweetness which complements the apples. You can use honey or refined sugar instead, if needed.
- Dijon mustard: Adds a sharp, tangy, and complex flavor while simultaneously creating a perfectly blended, creamy-textured dressing that doesn’t separate.
- Salt and pepper: Enhances and balances all of the flavors in this dressing.
For the Salad
- Greens: Torn into bite-sized pieces, providing a fresh, crisp base for this holiday-inspired salad. Feel free to experiment with a combination of butter lettuce, red leaf lettuce or gem lettuce.
- Radicchio: Also torn into bite-sized pieces, adding a lovely pop of red to this salad. Endive is a good alternative.
- Fennel: Shaved thinly. Contributes a subtle licorice-like flavor and a wonderful crisp, crunchy texture.
- Shaved brussels sprouts: Shaved thinly for delicate crunchy texture.
- Red apple: Washed, cored, and thinly sliced. I love Honey Crisp apples for their crispness and sweetness, but you could use Fuji, Pink Lady, and Jazz apples.
- Dried cranberries: For that irresistible chewy texture and a sweet-tart flavor contrast. The color contrast also makes this salad pop with holiday vibes!
- Hazelnuts: The subtle sweetness of hazelnuts complements both sweet and savory ingredients in this salad. They also provide a delicious crunchy texture!
- Soft goat cheese: Crumbled over the tossed salad just before serving. The creamy texture and mild flavor of goat cheese make it an ideal addition to this salad as it won’t overpower the other flavors.
- Kosher salt and black pepper: To taste.
How do you make this apple salad recipe?
Make the dressing:
- Combine all of the salad dressing ingredients in a mason jar and shake to combine.
- Taste and adjust with salt and pepper, as needed.
Make the salad:
- Right before serving, toss the greens, radicchio, shaved fennel and brussels sprouts in a large bowl.
- Drizzle a little dressing over the greens at a time and toss to lightly coat. Add more depending on how much dressing you like.
Garnish & serve:
- Top the greens with thin slices of apple, cranberries, hazelnuts, and crumbled soft goat cheese.
- Add more salt and pepper, if needed.
Serving
Serve this apple green salad in a large, wide bowl or on individual plates as a complete and satisfying lunch or light dinner. It’s the perfect side dish for your holiday main meal, whether you choose to serve Apple Cider-Brined Turkey with Savory Herb Gravy, roasted chicken, Grilled Cornish Game Hens, or Holiday Crock Pot Ham as your main meal protein.
End off the meal with a slice of Apple Puff Pastry Braid, Rustic Apple Galette with Whipped Cream, or a bowl of Maple Ice Cream.
And don’t forget about your holiday beverages! You can’t go wrong with this Holiday Sangria, Christmas Sangria, or Pear Martini Cocktail.
Sandy’s tips and substitutions:
- Salad storage: This fresh and crisp apple green salad should not be stored for longer than 2 days as the crunchy salad ingredients will start to wilt and turn soggy.
- Dressing storage: Store the maple vinaigrette in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
- Make ahead: It’s easiest to make the maple Dijon vinaigrette ahead of time and store it in the fridge. I recommend only preparing the fresh apple green salad ingredients just before serving for the best texture.
- Leftover salad: Add some shredded chicken or leftover holiday turkey or ham to the salad to stretch it out over another meal for the family.
- Salad add-ins: Salads can be so versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with other varieties of nuts and seeds (like these candied maple walnuts or toasted pumpkin seeds).
- Double the recipe: Make a double serving of this apple salad recipe when catering to a larger crowd.
- Uniform size matters: I like to make sure that the salad ingredients are sliced, torn, or chopped in uniform pieces so that the salad looks more appealing and to ensure every bite includes a perfect mix of flavors and textures.
- A gentle toss of toppings: If you want to toss the toppings into the greens before serving, make sure to do so gently. I like the visual appeal of presenting this salad with the apple, cranberries, nuts, and cheese on top, but this is just a matter of preference.
Variations:
- Dairy-free: Omit the soft goat cheese topping from your assembled apple green salad if you need this recipe to be vegan or dairy-free.
- Creamy salad dressing: Create a thick and creamy dressing by adding 1-2 tablespoons of plain Greek yogurt. Adjust the consistency of the maple vinaigrette by adding more oil, vinegar, or water. Always taste to test.
- Protein: Consider tossing the mixed greens with shredded chicken or crumbled pancetta for a boost of protein – great for a nutritious and delicious lunch option.
- For a softer, less bitter base: Replace the radicchio with arugula (for a peppery kick) or more butter lettuce.
- Type of apples: Try a Granny Smith apple for more tartness or a Jazz or Pink Lady for a firm, sweet-tart balance.
- Fruit options: Instead of apple, try ripe pear slices, fresh figs (quartered), or a handful of pomegranate arils.
- Cheese alternatives: Crumbled blue cheese will add a strong, pungent flavor, feta will add a saltier flavor, and burrata will provide a more indulgent variation.
If you’re looking for more apple-inspired sides to complete your holiday mains, be sure to try Organic Applesauce Zucchini Bread, Chicken Sausage Apple Cornbread Stuffing, or Cranberry-Apple Coleslaw.
More holiday salads you may want to try:
- Kale Salad with Apples and Walnuts
- Christmas Wreath Salad
- Pomegranate Kale Salad
- Poached Pear Salad
- Arugula Pear Salad
Get the Recipe:
Green Salad with Apples
Apple Green Salad features crisp apples, goat cheese, and hazelnuts for a perfect crunch. This easy, vibrant side dish with a maple vinaigrette is the ideal refreshing contrast to a rich holiday turkey or ham.
Ingredients
For the Dressing:
- 1 shallot, finely minced
- ⅓ cup extra-virgin olive oil
- 2 ½ tsp red wine vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
For the Salad:
- 6 cups greens, torn into bite sized pieces (butter lettuce, red leaf lettuce or gem lettuce
- 2 cups radicchio, torn into bite-sized pieces (or you can use endive
- ½ cup shaved fennel, very thin
- ¾ cup shaved Brussels sprouts, very thin
- 1 crisp red apple, we use Honey Crisp (cored and thinly sliced)
- ⅓ cup dried cranberries
- ⅓ cup hazelnuts, chopped
- ⅓ cup soft goat cheese, crumbled
- Kosher salt and black pepper, to taste
Equipment
- Large Salad Bowl
- Salad tongs
- Dressing shaker
Instructions
- Combine the shallot, oil, vinegar, maple syrup, Dijon mustard, and salt and pepper in a mason jar and shake to combine. Taste to make sure you have enough salt and pepper.
- Right before serving, in a large bowl, toss the greens, radicchio, shaved fennel and Brussels sprouts with the vinaigrette to lightly coat the greens.
- Drizzle a little at a time and toss to get it at the right consistency, depending on how much dressing you like.
- Top the greens with apple, cranberries, hazelnuts, and the softened goat cheese crumbles.
Notes
Sandy’s tips and substitutions:
- Salad storage: This fresh and crisp apple green salad should not be stored for longer than 2 days as the crunchy salad ingredients will start to wilt and turn soggy.
- Dressing storage: Store the maple vinaigrette in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
- Make ahead: It’s easiest to make the maple Dijon vinaigrette ahead of time and store it in the fridge. I recommend only preparing the fresh apple green salad ingredients just before serving for the best texture.
- Leftover salad: Add some shredded chicken or leftover holiday turkey or ham to the salad to stretch it out over another meal for the family.
- Salad add-ins: Salads can be so versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with other varieties of nuts and seeds (like these candied maple walnuts or toasted pumpkin seeds).
- A gentle toss of toppings: If you want to toss the toppings into the greens before serving, make sure to do so gently. I like the visual appeal of presenting this salad with the apple, cranberries, nuts, and cheese on top, but this is just a matter of preference.
- Uniform size matters: I like to make sure that the salad ingredients are sliced, torn, or chopped in uniform pieces so that the salad looks more appealing and to ensure every bite includes a perfect mix of flavors and textures.
- Double the recipe: Make a double serving of this apple salad recipe when catering to a larger crowd.
Variations:
- Dairy-free: Omit the soft goat cheese topping from your assembled apple green salad if you need this recipe to be vegan or dairy-free.
- Creamy salad dressing: Create a thick and creamy dressing by adding 1-2 tablespoons of plain Greek yogurt. Adjust the consistency of the maple vinaigrette by adding more oil, vinegar, or water. Always taste to test.
- Protein: Consider tossing the mixed greens with shredded chicken or crumbled pancetta for a boost of protein – great for a nutritious and delicious lunch option.
- For a softer, less bitter base: Replace the radicchio with arugula (for a peppery kick) or more butter lettuce.
- Type of apples: Try a Granny Smith apple for more tartness or a Jazz or Pink Lady for a firm, sweet-tart balance.
- Fruit options: Instead of apple, try ripe pear slices, fresh figs (quartered), or a handful of pomegranate arils.
- Cheese alternatives: Crumbled blue cheese will add a strong, pungent flavor, feta will add a saltier flavor, and burrata will provide a more indulgent variation.
Calories: 244kcal, Carbohydrates: 17g, Protein: 5g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 6mg, Sodium: 77mg, Potassium: 288mg, Fiber: 3g, Sugar: 11g, Vitamin A: 699IU, Vitamin C: 23mg, Calcium: 48mg, Iron: 1mg
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
