Apple Crisp Michigan Salad

Enjoy this Apple Crisp Michigan Salad topped with sliced apples, dried cherries, red onions, feta cheese, and a homemade savory crisp topping. It's a refreshing salad, perfect for any season, complete with a homemade maple balsamic dressing.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine American

Diet Diabetic, Kosher, Low Calorie, Low Lactose, Low Salt, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 305kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Michigan Salad

5 ounces baby spring mix
1 honeycrisp apple, sliced
⅛ of a red onion, thinly sliced
⅓ cup dried cherries
¼ cup crumbled feta cheese
maple balsamic dressing

For the Apple Crisp Topping

¼ cup ½ stick cold unsalted butter, cut into small cubes
⅓ cup all purpose flour
¼ cup old fashioned oats
¼ cup chopped pecans
1 tablespoon light brown sugar
¼ teaspoon kosher salt
⅛ teaspoon garlic powder
⅛ teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, add flour, oats, chopped pecans, brown sugar, salt, garlic powder, and cinnamon. Stir to combine.
Add butter. Cut the butter into the dry ingredients until it resembles a pea-sized crumb.
Pour the crisp topping onto the prepared baking sheet. Bake for 15 to 18 minutes, or until lightly golden brown. Allow to cool completely.
While waiting for the topping to cool, make the maple balsamic dressing.
To assemble the salad: Add baby spring mix to a large serving platter or bowl. Top with sliced apples and red onion, then sprinkle dried cherries and feta over top. Drizzle with the balsamic dressing before adding the apple crisp topping on top.

Notes

You may not use all of the savory apple crisp topping. Any leftovers can be stored in an airtight container on your counter for up to 2 weeks. Use leftover topping on other salads, on top of baked sweet potatoes, or eaten straight out of the container!
Store in an airtight container in the refrigerator up to 3 days. If possible, store all toppings and salad dressing separate to prevent the salad from getting soggy.

Nutrition