Ingredients:

  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Pure Maple Syrup (Grade A or B)
  • 1 tsp Dijon Mustard
  • 1/4 tsp Ground Dried Sage
  • 1/4 tsp Fine Sea Salt, plus more to taste
  • 1/8 tsp Freshly Ground Black Pepper
  • 5 oz Mixed Salad Greens (Spring mix, Spinach, or Rocket)
  • 1 cup Cooked Turkey or Chicken, shredded or diced
  • 1 medium Crisp Apple (Gala, Honeycrisp, or Fuji), cored and diced small
  • 1/2 cup Pecan Halves, lightly toasted
  • 1/4 cup Dried Cranberries
  • 3 oz Goat Cheese, crumbled (fresh Chèvre or Feta)
  • 1 Tbsp Red Onion, very thinly sliced (optional)

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, and ground sage. Season generously with salt and pepper.
  2. Emulsify the Dressing: Slowly drizzle in the olive oil while whisking continuously (or shake vigorously if using a jar) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning.
  3. Prep Ingredients: If using untoasted pecans, quickly toast them in a dry pan over medium heat for 2 minutes until fragrant, then let them cool slightly. Shred or dice the pre-cooked turkey/chicken and dice the apple, keeping the skin on.
  4. Assemble the Salad Base: In a large mixing bowl, place the mixed greens. Top with the diced apple, shredded turkey/chicken, dried cranberries, pecans, and thinly sliced red onion (if using).
  5. Dress and Serve: Start by adding only half of the prepared dressing. Gently toss the salad using tongs or clean hands until all components are lightly coated. Crumble the goat cheese over the top of the tossed salad and serve immediately. Drizzle remaining dressing as desired.