Salad: United States – New Hampshire (New England) – New Hampshire Maple Apple Salad

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Additional 15 min

Total 25 min

Ingredients

- 6 cups (approx. 180 g) mixed salad greens (spring mix, baby spinach, or arugula mix)
- 2 medium McIntosh or Cortland apples, cored and thinly sliced (about 12 oz / 340 g total)
- 1/2 cup (50 g) walnut halves, coarsely chopped
- 3 tbsp (45 ml) New Hampshire maple syrup (or pure maple syrup)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (approx. 2.5 g) fine sea salt, or to taste
- 1/4 tsp (approx. 0.5 g) freshly ground black pepper
- 3/4 cup (75 g) crumbled goat cheese or 3/4 cup (75 g) shredded sharp cheddar (optional, but traditional)
- 1/4 small red onion, very thinly sliced (about 30 g) (optional)
- 1/4 cup (30 g) dried cranberries (optional)
- 1 tbsp (about 5 g) chopped fresh chives or parsley for garnish (optional)

Instructions

Short Description:
A bright fall salad featuring crisp New Hampshire apples, mixed greens, toasted walnuts, and a sweet-tangy dressing made with local New Hampshire maple syrup. Finished with a creamy cheese and a touch of cider vinegar for balance.

Regional Notes:
This version highlights regional New Hampshire ingredients—McIntosh or Cortland apples and locally produced maple syrup—which give the salad its characteristic sweet-tart New England profile. Toasted walnuts and optional local goat cheese or sharp cheddar reflect common dairy and nut pairings in the area, distinguishing it from more generic apple salads.

1. Toast the walnuts: heat a small dry skillet over medium heat, add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
2. Make the dressing: in a small bowl or jar combine the maple syrup, olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper. Whisk or shake vigorously until emulsified and slightly thickened.
3. Prepare apples and onions: place the sliced apples in a bowl and drizzle with 1 teaspoon of lemon juice (to slow browning). If using, add the very thinly sliced red onion and dried cranberries.
4. Assemble the salad: in a large salad bowl combine the mixed greens and cooled toasted walnuts. Add the apple and onion mixture on top.
5. Dress and toss: pour about three-quarters of the dressing over the salad and gently toss to coat, adding more dressing to taste. Be careful not to overdress—the salad should be lightly glazed.
6. Finish and serve: scatter the crumbled goat cheese or shredded cheddar over the top, garnish with chopped chives or parsley if using, and serve immediately with extra dressing on the side.