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.