Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp salad featuring Michigan apples and sharp cheddar, tossed in a sweet and tangy maple vinaigrette, celebrating local regional flavors. This american-inspired salads ready in about 10 minutes pairs mixed greens, sharp cheddar cheese, cubed, toasted walnuts, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 4 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
  2. Step 2: In a large salad bowl, combine 6 cups mixed greens, 2 thinly sliced Michigan apples, 1 cup cubed sharp cheddar cheese, and 1/2 cup chopped toasted walnuts.
  3. Step 3: Drizzle the maple vinaigrette over the salad and toss gently until all ingredients are evenly coated.
  4. Step 4: Serve immediately to enjoy the crisp textures and balanced sweet-tart flavors.

Frequently asked questions

How long does Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.

Can I substitute ingredients in Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kalamazoo Apple and Cheddar Salad with Maple Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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