Crisp Autumn Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
  • ½ pound mesculn or spring mix
  • 3 crisp apples, cored and thinly sliced
  • 2 cups thinly sliced fennel bulb
  • 24 large grapes, halved and seeded
  • ¾ red onion, thinly sliced
  • ¾ cup toasted walnuts*
  • ¾ cup crumbled Stilton cheese (about 2 ounces)
Maple Mustard Dressing
  • 3 tablespoons pure maple syrup
  • 1½ tablespoons Dijon mustard
  • 6 tablespoons apple cider vinegar
  • 1½ tablespoons extra-virgin olive oil
  • salt and ground black pepper to taste
  1. * Toast walnuts in a single layer on an unoiled baking tray at 350° for about 5 minutes,
  2. until fragrant and brown.
  3. Arrange the mesclun on individual salad plates or on a large flat platter.
  4. Top with the rest of the salad ingredients in an attractive tangle.
  5. In a small bowl, whisk all of the dressing ingredients together with a fork.
  6. Pour over the salad and serve.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at