Favorite Autumn Salad with Maple Vinaigrette

autumn salad with greens, apples, walnuts, chickpeas and goat cheese

This autumn salad with maple vinaigrette is hearty and deeply flavorful. The recipe makes 3 salads, so consider a few lunches taken care of this week. 



For the dressing

For the salad 


  1. Make the dressing: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, and maple syrup in a small bowl. Whisk vigorously until creamy and emulsified and season to taste with salt and pepper. 
  2. Marinate the chickpeas and red onion: Combine chickpeas, red onion, lemon juice, salt and pepper in a medium-bowl. Set aside. 
  3. Toast your walnuts: If your walnuts are not already toasted, add them to a medium non-stick sauté pan and toast over medium heat for 5-10 minutes until brown and fragrant. Stir half way through to ensure even cooking. 
  4. Assemble your salads: Divide salad ingredients among 3 bowls or containers and dress to taste. If meal-prepping, do not dress until right before eating.