Apple Orchard Salad with Maple-Dijon Vinaigrette Recipe

Crisp apples and spring mix meet sweet caramelized onions, white cheddar, and crunchy cranberry-almond granola in this savory-sweet vegetarian salad. A maple-Dijon vinaigrette brings the ingredients together with tangy, lightly sweet flavor. Apple Orchard Salad with Maple-Dijon Vinaigrette takes 60 minutes to prepare and serves six, with the onions adding a rich counterpoint to the fresh greens and fruit.

Why You’ll Love This Apple Orchard Salad

Fresh spring mix and crisp apples give this salad a bright start, while slowly caramelized onions add a soft, sweet contrast. Diced white cheddar brings a tangy, savory note, and cranberry-almond granola adds a crisp, fruity crunch in every bite. The maple-Dijon vinaigrette ties these different flavors together with a balance of sweetness and tang. It’s a satisfying combination of fresh greens, fruit, cheese, and crunchy topping, with the onions making the salad feel especially rich. Serve it as a vegetarian main or alongside a meal when you want a mix of savory and sweet flavors.

Ingredients for Apple Orchard Salad with Maple-Dijon Vinaigrette

Salad components

• 2 tablespoons extra-virgin olive oil: Use this oil to cook the onions; it is separate from the oil in the vinaigrette.
• 2 large sweet onions, thinly sliced: They cook slowly until soft and caramelized, adding sweetness to the salad.
• Salt, to taste: Season the onions after caramelizing.
• 5 ounces spring mix: This forms the fresh green base.
• 4 ounces white cheddar cheese, diced: Its savory, tangy flavor complements the fruit and onions.
• 2 apples, thinly sliced or chopped: Either cut gives the salad fresh apple pieces.
• 1/2 cup cranberry-almond pan-baked granola: Add it for a crunchy topping with cranberry and almond.

Maple-Dijon vinaigrette

• 1/2 cup extra-virgin olive oil: This is the oil for the dressing, not for cooking the onions.
• 1/4 cup apple cider vinegar: It provides a tangy base for the vinaigrette.
• 1 tablespoon pure maple syrup: Use pure maple syrup rather than pancake syrup.
• 1 tablespoon Dijon mustard: It gives the dressing its characteristic savory, tangy flavor.
• Salt and pepper, to taste: Season the vinaigrette to your preference.

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How to Make Apple Orchard Salad with Maple-Dijon Vinaigrette

Prepare the vinaigrette first and refrigerate it while you cook the onions. The onions need 40–50 minutes to soften and caramelize, so allow time for that step before assembling the salad. Once the components are ready, layer them with the spring mix, dress and toss everything, then serve.

Make the Maple-Dijon Vinaigrette

Combine 1/2 cup extra-virgin olive oil, 1/4 cup apple cider vinegar, 1 tablespoon pure maple syrup, 1 tablespoon Dijon mustard, and salt and pepper to taste. Use pure maple syrup rather than pancake syrup, as specified in the recipe.

For a jar method, add the ingredients to a jar with a tight-fitting lid, secure the lid, and shake until the dressing is combined. Alternatively, put everything in a bowl and whisk until blended. Refrigerate the vinaigrette until you’re ready to dress the salad. Making it first gives it time to chill while the onions cook, and it can also be prepared ahead and kept refrigerated for up to five days.

Caramelize the Onions

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 2 large sweet onions, thinly sliced, and cook them for 40–50 minutes, stirring occasionally. The recipe uses a separate amount of olive oil for the onions; the oil set aside for the vinaigrette goes into the dressing.

As the onions cook, keep an eye on the skillet and lower the heat if they begin to sear or burn. Continue cooking until they are soft and caramelized, then season them with salt. This step takes the longest, so start it early enough that the onions are ready when you assemble the salad. They can be added warm or cold, and may be prepared up to three days in advance.

Assemble and Serve the Salad

Add 5 ounces of spring mix to a large serving bowl. Top the greens with the caramelized onions, 4 ounces of diced white cheddar, 2 thinly sliced or chopped apples, and 1/2 cup of cranberry-almond pan-baked granola. Spreading the toppings over the greens makes them easy to combine when you toss the salad.

Drizzle the prepared vinaigrette over the salad, then toss to coat the ingredients and serve. Add the dressing when you’re ready to eat so you can toss the components together just before serving. The recipe yields six servings.

Make-Ahead Notes

The maple-Dijon vinaigrette can be made up to five days in advance. Refrigerate it until you’re ready to use it, then add it to the salad when assembling. Preparing the dressing ahead means one component is ready to go when it’s time to serve.

The caramelized onions can also be prepared ahead, up to three days in advance. Add them to the salad either warm or cold, whichever suits your timing. Since the onions and vinaigrette have separate make-ahead windows, you can prepare them on different days and bring them together when you assemble the salad.