Salad: United States – Arkansas (Southern United States) – Arkansas Black Apple Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Total 25 min

Ingredients

- 3 Arkansas Black apples, cored and thinly sliced (about 1 lb 2 oz / 500 g)
- 8 oz (225 g) mixed salad greens (spring mix)
- 1 cup (100 g) walnut halves, toasted and roughly chopped
- 3/4 cup (110 g) dried cranberries
- 4 oz (115 g) crumbled goat cheese (or feta)
- 1 small red onion, thinly sliced
- 1 tbsp (15 ml) fresh lemon juice (to toss apples)
- 3 tbsp (45 ml) honey
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 4 tbsp (60 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- Pinch cayenne pepper (optional)
- Optional: 4 slices bacon, cooked crisp and crumbled (approx. 4 oz / 115 g)
- Optional: 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

Short Description:
A crisp, regional salad highlighting Arkansas Black apples with toasted walnuts, sweet-tart dried cranberries, creamy goat cheese, and a honey-apple cider vinaigrette. Bright, slightly sweet, and texturally contrasting—ideal as a composed salad course in Southern meals.

Regional Notes:
This version centers on Arkansas Black apples, a heritage variety grown in the state, which lends a firm texture and deep, tangy-sweet flavor distinct from generic apple salads. The dressing uses local-style honey and apple cider vinegar common in Arkansas kitchens, and toasted walnuts and dried cranberries reflect regional produce and pantry staples.

1. Toast the walnuts: Preheat a small skillet over medium heat. Add walnut halves and toast, stirring often, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool, then roughly chop.
2. Prepare the apples: Core and thinly slice the Arkansas Black apples. Place slices in a bowl and toss immediately with 1 tbsp (15 ml) lemon juice to prevent browning.
3. Make the dressing: In a small bowl or jar combine 3 tbsp (45 ml) honey, 2 tbsp (30 ml) apple cider vinegar, 1 tsp (5 ml) Dijon mustard, a pinch of cayenne (if using), 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (1 g) black pepper. Whisk in 4 tbsp (60 ml) olive oil until emulsified; taste and adjust seasoning.
4. Cook bacon (optional): If using, cook bacon until crisp, drain on paper towels, then crumble and set aside.
5. Assemble the salad: In a large bowl, add 8 oz (225 g) mixed greens, lemon-tossed apple slices, toasted walnuts, 3/4 cup (110 g) dried cranberries, thinly sliced red onion, and 4 oz (115 g) crumbled goat cheese.
6. Dress and toss: Drizzle about two-thirds of the dressing over the salad and gently toss to coat, adding more dressing to taste. Start light—Arkansas Black apples are flavorful and should still come through.
7. Finish and serve: Transfer to a serving platter or divide among plates. Sprinkle optional crumbled bacon and chopped parsley or chives over the top. Serve immediately so the apples stay crisp.
8. Make-ahead note: Keep dressing, apples (tossed in lemon), and greens separate for up to 1 day refrigerated; toast walnuts separately. Combine and dress just before serving for best texture.