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Description
A crisp, savory-sweet salad with spring greens, caramelized onions, white cheddar, apples, and cranberry-almond granola, tossed with a maple-Dijon vinaigrette.
Ingredients
- 2 tablespoons extra-virgin olive oil, for cooking the onions
- 2 large sweet onions, thinly sliced
- Salt, to taste
- 5 ounces spring mix
- 4 ounces white cheddar cheese, diced
- 2 apples, thinly sliced or chopped
- 1/2 cup cranberry-almond pan-baked granola
- 1/2 cup extra-virgin olive oil, for the vinaigrette
- 1/4 cup apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Make the vinaigrette: Combine the vinaigrette ingredients in a jar with a tight-fitting lid or in a bowl. Shake or whisk until combined, then refrigerate.
- Caramelize the onions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions and cook until soft and caramelized, 40–50 minutes, stirring occasionally. Lower the heat if they begin to sear or burn. Season with salt.
- Assemble the salad: Add the spring mix to a large serving bowl. Top with the caramelized onions, cheddar, apples, and granola. Drizzle with the vinaigrette, toss to coat, and serve.
Notes
- The vinaigrette can be made up to 5 days in advance; refrigerate it until ready to use.
- The caramelized onions can be made up to 3 days in advance. Add them to the salad warm or cold.
- Use pure maple syrup rather than pancake syrup.