Early Apple Mizuna Salad Recipe

Name: Early Apple Mizuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1 bunch mizuna; 1 apple; 1/4 cup sunflower seeds; 1/3 cup dried cranberries; 1/2 lemon; Dressing; 1/3 cup olive oil; 1 tablespoon lemon juice; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon dijon mustard; 1 pinch kosher salt

Servings: persons

For the Salad
1 bunch mizuna
1 apple
1/4 cup sunflower seeds
1/3 cup dried cranberries
1/2 lemon
Dressing
1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 pinch kosher salt

1
Slice the apple into quarters around the core. Slice the quarters into thin slices, then cut those into batons or matchsticks leaving a bit of peel on both ends. Place the apples in a bowl and squeeze half a lemon over them. Toss to coat.
2
Remove the stem ends from the bunch of mizuna, wash, dry, and chop into bite size pieces. Toss the mizuna with the apples.
3
Place the dressing ingredients in a small jar with a tight fitting lid. Shake to combine. Toss the mizuna and apples with the dressing. Garnish with sunflower seeds and dried cranberries.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Salad, 1 bunch mizuna, 1 apple, 1/4 cup sunflower seeds, and more.

Yes, Early Apple Mizuna Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Early Apple Mizuna Salad

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