This vibrant salad celebrates the crisp sweetness of fresh apples paired with the rich, tangy depth of Sticky Balsamic Apple. It's the perfect balance of textures and flavors—crunchy, creamy, sweet, and savory all in one bowl. Simple enough for a weeknight dinner, yet impressive enough to serve at your next gathering.

Prep Time: 10 minutes
Serves: 4 as a side, 2 as a main

Ingredients

For the Salad:

1. 150g (5 cups) mixed salad greens (rocket, baby spinach, and butter lettuce work beautifully)
2. 2 medium crisp apples (Granny Smith or Pink Lady), thinly sliced
3. 100g (3.5oz) crumbled goat cheese or blue cheese
4. 60g (½ cup) candied walnuts or pecans
5. ¼ small red onion, thinly sliced
6. 80g (⅓ cup) dried cranberries

For the Dressing:

1. 3 tablespoons (45ml) Sticky Balsamic Apple
2. 6 tablespoons (90ml) extra virgin olive oil
3. 1 teaspoon Dijon mustard
   
4. Sea salt and freshly cracked black pepper to taste

Method

Step 1: Prepare the Dressing
In a small jar or bowl, combine Sticky Balsamic Apple, olive oil, Dijon mustard, and honey if using. Shake vigorously or whisk until emulsified. Season with a pinch of salt and pepper. Set aside to let the flavors meld.

Step 2: Assemble the Salad
In a large serving bowl, arrange your mixed greens as the base. Scatter the thinly sliced apples over the greens, followed by the red onion slices and dried cranberries.

Step 3: Add the Finishing Touches
Crumble the goat cheese or blue cheese over the top, then sprinkle with candied nuts for that irresistible crunch.

Step 4: Dress and Serve
Just before serving, drizzle the Sticky Balsamic Apple dressing generously over the salad. Toss gently to coat every leaf and slice. Serve immediately and watch it disappear!

Serving Suggestions

This salad pairs beautifully with grilled chicken, pan-seared salmon, or roasted pork tenderloin. It's also substantial enough to enjoy on its own as a light lunch. Serve it at autumn gatherings, Sunday brunches, or any time you want something fresh and flavorful on the table.

Chef's Tips

Keep it crisp: Slice your apples just before assembling to prevent browning, or toss them in a little lemon juice.

Make it your own: Swap the goat cheese for feta, or use toasted almonds instead of walnuts.

Dress smart: Always dress salads just before serving to keep the greens fresh and crisp.

Double the dressing: This vinaigrette keeps well in the fridge for up to a week—make extra and use it on roasted vegetables or grain bowls.

Why Sticky Balsamic Apple Works So Well

The natural apple notes in Sticky Balsamic Apple amplify the fresh fruit in this salad while adding a sophisticated tang that cuts through the richness of the cheese. It's like the salad was always meant to taste this good—you're just bringing out its full potential.\

Vegan option: Skip the cheese and add roasted chickpeas for protein. Gluten-free and nut-free adaptations available—just swap the nuts for pumpkin seeds.