Green Salad with Maple Vinaigrette

Main-Course Salads / Recipes with Maple Syrup / Salads

4 portions
Metric Imperial


  • 2 endives
  • 1 lettuce (loose-leaf or romaine)
  • 1 apple
  • 1 red onion, sliced in rings
  • 1 or 2 mandarin oranges
  • 1/2 cup yellow or red pepper, chopped
  • 1/4 cup cashew nuts, whole
  • 3 tablespoons raisins
  • 2 tablespoons lemon juice


  • 4 tablespoons cider vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste


  1. Wash and dry lettuce. Removes endive leaves and set aside.
  2. Halve the apple, remove the core and slice.
  3. Mix the apple slices with raisins and lemon juice.
  4. Add segments of the peeled mandarin oranges, lettuce, endive leaves, onion rings, yellow or red pepper and cashew nuts.
  5. Sprinkle with the maple vinaigrette and serve.


  1. Mix salt, pepper and mustard. Add vinegar and mix well to dissolve the salt.
  2. Add oil and maple syrup. Store in the refrigerator until ready to serve.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Main-Course Salads Recipes

Recipes with Maple Syrup

Salads Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.