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

  • 4 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar 
  • 2 tbsp dijon mustard 
  • 56 tsp maple syrup, to taste
  • Salt and pepper, to taste

For the salad 

  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 small red onion, chopped
  • Juice from 1/2 lemon
  • Salt and pepper, to taste
  • 3/4 cup walnuts, toasted
  • 1 small green apple, diced
  • 45 cups salad greens
  • 3/4 cup crumbled goat cheese


  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. 


  • You will probably have some leftover dressing. You can save the extra for another salad, or brush it on vegetables for roasting. 
  • Maple dressing inspired by Martha Stewart.