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A big bowl filled with a fuji apple salad with balsamic dressing. It's on a wood table surrounded by extra dressing, apples, and pumpkin seeds.

Crunchy Fuji Apple Salad with 321 Balsamic Dressing

This Fuji Apple Salad with Balsamic Dressing is loaded with fresh, crispy, Fuji apples, sweet dried cranberries, and all finished with a tangy balsamic and Dijon mustard dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 big salads
Course: Salad
Cuisine: American
Calories: 252
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups arugula or other mixed greens
  • 1-2 Fuji apples sliced
  • 2 tablespoons vegan feta cheese
  • ¼ cup red onion slivered
  • 2 tablespoons dried cranberries
  • 2 tablespoons pumpkin seeds or nuts or seeds of your choice
321 Balsamic Dressing
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 tablespoon maple syrup or date syrup

Equipment

  • Mixing bowls
  • measuring cups
  • Measuring spoons
  • Whisk
  • Cutting board
  • Chef’s knife

Method
 

  1. Make the dressing. In a small bowl, whisk together the balsamic vinegar, the dijon mustard, and the date/maple syrup. Whisk until combined and set aside.
  2. Prep the salad. Wash and chop the red onion, apples, greens, and feta cheese.
  3. Assemble. In a large bowl, place down a bed of mixed arugula and other greens. Add the toppings. Drizzle with some of the dressing. Enjoy!

Notes

  • Variations
    • Add some Crunch: Add some slivered almonds, walnuts, or pecans. If you're allergic to nuts, try seeds like sunflower seeds or pumpkin seeds.
    • Different Toppings: Switch it up with pears in place of apples! Add some avocado slices, slices of grape tomatoes, or for some crunch, add some dehydrated apple slices. 
  • How to Store
    • To make this ahead of time: Make the dressing and store in a separate container. Slice and prep all the veggies and store separate from the washed and dried greens. If you are prepping apple slices, add a teaspoon of lemon juice to help prevent them from browning. Keep them all in separate containers until you're ready to serve. Assemble the salad right before serving.
    • Leftovers: Again, keep the dressing separate from the salad to keep it from wilting and turning soggy. Keep all the ingredients in the fridge for up to 3 days. The dressing is good for up to one week in the fridge.