This main-dish salad covers all the bases: Maple-glazed apples are warm, soft, and sweet; greens and cranberries are cool, crisp, and tart.

Start to finish: 30 minutes

1 red or green apple (see tip below)
1 Tbsp. butter
1 Tbsp. maple syrup
1/4 cup fresh or dried cranberries or tart cherries
1 6–8-oz. pkg. mixed greens
2 cups bite-size cubes smoked turkey (10 oz.)
2 oz. goat cheese, crumbled
1 recipe Apple Cider Vinaigrette
1–2 Tbsp. toasted coarsely chopped nuts (such as pecans or almonds) and/or snipped fresh chives

1. Core and slice apple into thin slices. In a large skillet melt butter over medium heat. Stir in maple syrup. Add apple slices and cook 6 to 8 minutes or until apples are golden on both sides and still slightly crispy, turning apple slices as needed. Stir in the cranberries or cherries; set aside.

2. In a large bowl arrange greens. Top with turkey. Spoon on apple mixture and sprinkle with goat cheese. Drizzle with Apple Cider Vinaigrette. Sprinkle with toasted nuts and/or chives. Makes 4 main-dish servings.

APPLE CIDER VINAIGRETTE: In a small bowl whisk together 1/2 cup cider vinegar, 2 tablespoons maple syrup, 1 teaspoon grainy mustard, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Gradually whisk in 1/3 cup nut oil (such as pecan or almond). Use at once. Makes about 1 cup.

Per serving: 424 cal., 28 g fat (7 g sat. fat), 53 mg chol., 1,107 mg sodium, 25 g carbo., 2 g fiber, 19 g pro.

APPLE APPEAL
The best kinds of apples to add to savory dishes are the crisp-tart ones. For this salad, consider varieties such as Braeburn, Cortland, Granny Smith, McIntosh, Pippin, or Winesap.