Salad: United States – New England (Connecticut) – Connecticut Apple and Cheddar Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (about 170 g) baby mixed greens
- 2 Connecticut-grown apples, about 7 oz (200 g) each, cored and thinly sliced
- 4 oz (113 g) sharp Connecticut cheddar, cut into 1/2-inch (12 mm) cubes or thinly shaved
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) walnuts, toasted and coarsely chopped
- 1/4 small red onion (about 1 oz (28 g)), thinly sliced
- 1 tbsp (15 ml) fresh lemon juice (for tossing apple slices)
- Salt and freshly ground black pepper, to taste
- For the maple vinaigrette:
  - 3 tbsp (45 ml) pure maple syrup
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tsp (5 ml) Dijon mustard
  - 1/3 cup (80 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) fresh lemon juice
  - 1/4 tsp (1.5 g) kosher salt
  - 1/8 tsp (0.5 g) freshly ground black pepper

Show original ingredient measurements

- 6 cups (about 170 g) baby mixed greens
- 2 Connecticut-grown apples, about 7 oz (200 g) each, cored and thinly sliced
- 4 oz (113 g) sharp Connecticut cheddar, cut into 1/2-inch (12 mm) cubes or thinly shaved
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) walnuts, toasted and coarsely chopped
- 1/4 small red onion (about 1 oz / 28 g), thinly sliced
- 1 tbsp (15 ml) fresh lemon juice (for tossing apple slices)
- Salt and freshly ground black pepper, to taste
- For the maple vinaigrette:
  - 3 tbsp (45 ml) pure maple syrup
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tsp (5 ml) Dijon mustard
  - 1/3 cup (80 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) fresh lemon juice
  - 1/4 tsp (1.5 g) kosher salt
  - 1/8 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A crisp New England salad featuring Connecticut-grown apples and locally produced sharp cheddar, tossed with baby greens, toasted walnuts and dried cranberries, finished with a bright maple vinaigrette.

Regional Notes:
This version highlights Connecticut-grown apples and locally produced cheddar, and the dressing uses pure maple syrup—an ingredient favored across New England. Compared with generic apple-cheddar salads, this variation emphasizes locally sourced cheddar (sharper, creamier) and a maple-forward vinaigrette rather than a purely sweet dressing.

1. Toast the walnuts: heat a dry skillet over medium heat. Add walnuts and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.
2. Prepare apples: core and thinly slice the apples. Immediately toss the slices with 1 tbsp (15 ml) lemon juice in a bowl to prevent browning.
3. Make the maple vinaigrette: in a small bowl or jar combine 3 tbsp (45 ml) maple syrup, 2 tbsp (30 ml) apple cider vinegar, 1 tsp (5 ml) Dijon mustard, 1 tbsp (15 ml) lemon juice, 1/4 tsp (1.5 g) salt and 1/8 tsp (0.5 g) pepper. Whisk or shake to combine. Gradually stream in 1/3 cup (80 ml) olive oil while whisking until emulsified. Taste and adjust salt or vinegar as desired.
4. Assemble the salad: in a large bowl combine 6 cups (about 170 g) baby mixed greens, the lemon-tossed apple slices, 4 oz (113 g) cubed or shaved cheddar, 1/2 cup (60 g) dried cranberries, the cooled toasted walnuts, and the thinly sliced red onion.
5. Dress and toss: drizzle about half of the maple vinaigrette over the salad and toss gently to coat. Add more dressing as desired—use sparingly to allow the apples and cheddar to stand out.
6. Season and serve: taste and season with additional salt and freshly ground black pepper if needed. Serve immediately on individual plates or a large platter so the apples remain crisp.