Ingredients:

  • 4 cups (60g) baby spinach or spring mix
  • 2 medium (300g) Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (60g) walnuts, roughly chopped
  • 1/4 cup (30g) crumbled feta or goat cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (80ml) neutral oil
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (30g) honey
  • 1 tbsp (15g) poppy seeds
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper

Instructions:

  1. Place chopped walnuts in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they smell nutty and look golden brown. Remove immediately to a plate to stop the cooking process.
  2. Slice the apples into thin wedges or matchsticks. Immediately toss them in a bowl with the lemon juice to prevent browning.
  3. Combine neutral oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper in a mason jar. Screw the lid on tight and shake vigorously for 30 seconds until emulsified.
  4. In a large mixing bowl, combine the baby greens, lemon-tossed apples, dried cranberries, and toasted walnuts. Drizzle the poppyseed dressing over the top and toss gently with tongs. Top with crumbled cheese just before serving.