Radicchio and Apple Salad with Maple Mustard Vinaigrette
This vibrant autumn salad perfectly balances bitter greens with crisp apples and a sweet maple dressing.
recipesbynani.comThere is something so special about bringing seasonal fall ingredients together in one bowl. This salad is a regular at my table because the mix of colors and textures makes it feel like a real treat for any weeknight dinner.
My biggest tip for this one is to slice your apples thinly just before you serve the salad. This keeps them looking fresh and prevents them from turning brown while you get the rest of the ingredients ready.
🧺 Ingredients
- 1 head radicchio, chopped
- 4 cups mixed salad greens
- 2 Honeycrisp apples, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup candied walnuts
- 1/2 cup candied pumpkin seeds
- 1/2 cup aged Gouda, shaved or crumbled
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
👩🍳Instructions
- 1
Whisk the olive oil, apple cider vinegar, maple syrup, and Dijon mustard together in a small jar or bowl until smooth.
- 2
Season your dressing with a pinch of salt and pepper to your liking.
- 3
In a large salad bowl, combine the chopped radicchio and the mixed salad greens.
- 4
Add the sliced apples, pomegranate seeds, candied walnuts, and candied pumpkin seeds to the bowl.
- 5
Drizzle the dressing over the top and toss everything gently until coated.
- 6
Top the salad with the shaved aged Gouda just before serving.
💡 Tips
This salad is best served immediately after dressing so the greens stay crisp. If you need to make it ahead of time, keep the dressing separate and store the chopped apples in water with a splash of lemon juice until you are ready to assemble. Leftovers do not hold up well once tossed, so try to only dress what you plan to eat.
Made this recipe? Let us know how it went.
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