Apple Orchard Salad with Maple-Dijon Vinaigrette is like taking a trip to the apple orchard in salad form. Fresh, flavorful, and FUN! Sponsored by Bob's Red Mill.
Celebrate fall in all its glory with Apple Orchard Salad with Maple-Dijon Vinaigrette!
Trip to the local orchard dodging bees whilst paying majorly high prices for apples optional but…recommended? (Ask me how much I paid for a pound of organic Honeycrisps last weekend…)
Anyway, this gorgeous, fall-inspired dish will make you feel like you’re enjoying a quant picnic at said orchard — in salad form.
This salad recipe is sponsored by Bob’s Red Mill and includes their new certified gluten free Pan-Baked Granola as a crunchy, flavorful topping. Trust me when I tell you that granola is not just for topping yogurt anymore — the subtle sweetness and audible crunch make it a perfect salad topper!
Apple Orchard Salad
Joining the granola clusters are mixed greens topped with sliced or diced apples, white cheddar cheese cubes, and caramelized onions — plus my homemade Maple-Dijon Vinaigrette.
Look up spoon-drink worthy in the dictionary…!
This salad is the perfect side dish to serve when entertaining because it’s unique and beautiful, but you could also chop up baked or Air Fried chicken breast, serve it on top, then call it lunch or dinner. Super versatile.
How to Make This Dish
There’s only one cooking element involved with this salad and it is WELL worth the effort. Caramelized onions in salads are such a game changer.
Warm extra virgin olive oil in a large skillet over medium heat then add sliced sweet onions and cook until soft and caramelized, 40-50 minutes, stirring occasionally and turning the heat down just slightly if they begin to sear vs soften. Season with salt then set aside.
You can do this a couple days ahead of time as they’re great to add to the salad either cold or warm.
When you’re ready to eat, fluff spring mix (or your favorite lettuce) in a large serving bowl then arrange the caramelized onions on top followed by sliced or chopped apples, cubed white cheddar cheese, and a sprinkling of Bob’s Red Mill Cranberry Almond Pan-Baked Granola.
Finally, drizzle a super easy, homemade Maple-Dijon Vinaigrette on top which is just extra virgin olive oil, apple cider vinegar, Dijon mustard, real maple syrup (could use honey in a pinch,) salt, and pepper.
Toss to coat, scoop onto plates, then dig in! I hope you love this fresh and flavorful, gorgeous fall salad – enjoy!
More Fabulous Fall Salads
- Jennifer Aniston Salad
- Shredded Brussels Sprouts Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Maple-Bourbon Pecan Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Everyday Kale Salad
- Wild Rice Harvest Bowls
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 large sweet onions, thinly sliced
- salt
- 5 oz spring mix
- 4 oz white cheddar cheese, diced
- 2 apples, thinly sliced or chopped
- 1/2 cup Bob's Red Mill Cranberry Almond Pan-Baked Granola
For the Maple-Dijon Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tablespoon pure maple syrup, not pancake syrup
- 1 Tablespoon Dijon mustard
- salt and pepper
Directions
- Combine ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid or bowl then shake or whisk to combine and refrigerate. Can be made up to 5 days ahead of time.
- Heat extra virgin olive oil in a large skillet over medium heat. Add onions then cook until soft and caramelized, 40-50 minutes, stirring occasionally. Turn heat down slightly if they begin to sear or burn. Season with salt then set aside. Can be made up to 3 days ahead of time then added to the salad either warm or cold.
- Add spring mix to a large serving bowl then top with caramelized onions, cheese, apples, and granola. Drizzle with Maple-Dijon Vinaigrette then toss to coat and serve.
Notes
- Estimate nutritional information includes entire vinaigrette recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This recipe received great reviews from family!
I’m thrilled to hear that, Mimi!! Thanks so much for your feedback!
Such a fun combo of flavors here! Delicious!
I would marry this salad if I could…it was perfection! I added some chicken on top to make it a meal. My husband and I were so happy! Thanks for your amazing recipes!
Oh my gosh, I’m thrilled to hear it, Jennifer! Thank you so much for your feedback! :)
I usually put raw onions on my salads, but I love the idea of carmelized onions instead for a bit of sweetness!
Oh my gosh, they’re so good with the cheese and apples. I hope you get a chance to try the recipe, Viana! :)
This salad sounds delish but why do most granolas have to have oats? Sadly, I can’t eat oats either but I can substitute Trader Joes gf Cranberry nut granola which is oat free. Definitely making this salad.
Oh shoot – sorry to hear that, JoAnn! On the topic – I do have a WONDERFUL grain-free granola recipe if you’re ever interested in trying! https://iowagirleats.com/2018/06/22/the-best-grain-free-granola/
This looks amazing! I always forget how easy and yummy salads are until I get inspiration from recipes like this! One question. Is there supposed to be Dijon mustard in the dressing? I didn’t see it in the ingredient list or up above in your description.
Oh my gosh yes! Great catch – I added it. Thanks, Jill!
This sounds great! I love the addition of granola to the salad. I’ve always thought granola would be an excellent addition to a salad instead of croutons!
Yes, it’s so good – I hope you get a chance to try it, Melissa!