Apple and Walnut Salad
This post may contain affiliate links, see my disclosure policy for details.
After years of cooking through countless New England falls, I know the kinds of dishes people actually want to eat this time of year: cozy, flavorful, and grounded in what’s in season. This Apple Walnut Salad is a lighter option I turn to often, in between all the bowls of cozy soups and chowder. It’s full of autumn flavor, easy to prepare, and proof that a humble side dish can be just as satisfying as the main.
Fall in New England is the most stunning time of year. And it usually gives me an excuse to make a lot of hot dishes like chicken tortellini soup, fish chowder, and baked ziti now that the heat of summer is gone.
While I love cozy comfort food this time of year, sometimes I crave something a bit lighter, but still seasonal.
This salad checks all the boxes. Inspired by my Strawberry Walnut Salad, this fall version s full of seasonal produce at its peak, like sweet honeycrisp apples, cranberries, and a little bit of Vermont cheddar. Top it all off with a sweet and tangy maple dressing, this apple walnut salad is the perfect combo of fall flavors and textures!
This salad also fits in perfectly around the holidays as a fresh side dish at Thanksgiving, especially served alongside some butternut squash bruschettas or brussels sprouts with bacon.
Apple Walnut Salad Recipe Ingredients
- Spring Mix Greens: Use a premade salad mix or make your own, using leafy greens like spinach, arugula, and romaine lettuce.
- Apple Slices: Granny Smith Apples, Gala, Fuji, or Honeycrisp Apples are great options for this recipe.
- Toasted Walnuts
- Sharp Cheese: Chunks of extra sharp Vermont Cheddar Chesee or Crumbled Feta
- Sweetened Dried Cranberries
- Maple Balsamic Vinaigrette– A simple dressing made with minced onion and garlic, olive oil, balsamic vinegar, dijon mustard and sweet maple syrup. The full dressing instructions are below on the recipe card!
Extra Tip: Toast your own walnuts by adding the walnuts to a dry skillet in a single layer and cook over medium heat until the walnuts are browned and smell nutty. Set aside to cool before topping the salad.
How to Make Salad With Apples and Walnuts
Step 1:
Start by making the dressing. Add all the ingredients into a mason jar and seal with a tight fitting lid.
Give the jar a good shake until the dressing is thick and blended. Set it aside so the flavors can come together while you work on putting the salad together.
Step 2:
Assemble the salad by adding the lettuce mix to a large bowl or platter.
Thinly slice the apple and layer on top of the mixed greens. Top the apples and salad with the walnuts, cheese, and dried cranberries.
Step 3:
Drizzle the salad with 1/4 cup (or more to taste) of the dressing.
Serve extra dressing on the side.
Gently toss to coat the salad in the dressing and serve immediately.
Tip: Store any leftover dressing in the fridge.
Apple Walnut Salad Recipe Variations
- Swap out the walnuts with another variety of nuts like pecans or almonds. You can also use candied walnuts, like my maple glazed walnuts, or sunflower seeds and pumpkin seeds.
- Add slices of red onion for extra bite
- For the dressing, the balsamic vinegar can be swapped for apple cider vinegar. Honey can be used in place of maple syrup as well.
- Trade out the feta or the cheddar cheese for a blue cheese, gorgonzola cheese, or hunks of goat cheese.
- Use your favorite lettuce mix blend. Anything from red leaf lettuce, baby kale, butter lettuce, or whatever you can get your hands on will work!
Pro Tips
This apple walnut salad is a stunning dish for any table. To keep it looking fresh, here are my best tips:
- Slice the apples close to serving time so they don’t turn brown
- Dress the salad right before you’re ready to serve, that way the lettuce won’t get soggy.
- If you’re toasting the walnuts yourself, cool completely before adding to the salad. This will keep the lettuce from wilting.
FAQ
Honeycrisp, Fuji, Granny Smith, and Pink Lady apples work well. The list goes on, but firm and crisp, slightly tart apples are my favorite for salads.
Slice the apples right before assembly to prevent browning. You can also toss the apples in a little bit of dressing before adding to the rest of the salad. The vinegar in the dressing will keep the apples from browning.
Assemble the dressing and store in the fridge days in advance. It’ll become extra flavorful. The greens and other ingredients (except the apples) can be combined and stored in an airtight container for 1-2 days. Add sliced apples and dressing right before serving.
Serving Apple Walnut Salad
This salad can be served as a side dish along side New England Clam Chowder, Fish Chowder, or Garlic and Shrimp Pasta
It’s hearty enough to serve as a main dish along with some garlic bread, parker house rolls, or some ham and cheese roll ups.
More Easy Side Dishes
If you love this apple and walnut salad, you’ll LOVE these veggie side dishes too!
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Walnut Apple Salad
Ingredients
- 5 oz spring mixed greens like spinach, arugula, or romaine
- 2 cups 1 medium Granny Smith or Honeycrisp apple, thinly sliced.
- 1 cup toasted walnuts
- 6 ounces extra sharp cheddar cheese or feta cheese in small chunks
- 1/4 cup sweetened and dried cranberries
- 1/4 to 1/3 cup of Maple Balsamic Vinaigrette recipe follows
Maple Balsamic Vinaigrette
- 1/2 cup of extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup NOT pancake syrup
- 1 teaspoon of dijon mustard
- 2 tablespoons of finely minced red onion
- 1 teaspoon 1 clove finely minced garlic
- 1/2 teaspoon of coarse kosher salt
- 1/4 teaspoon of ground pepper
Instructions
- Make the dressing by combining all the ingredients in a pint-sized mason jar and shake until well combined. Set aside to make the salad.
- Add the lettuce mix to a large bowl.
- Thinly slice the apple and layer on top of the mixed greens. Top with the walnuts, cheese, and dried cranberries.
- Right before serving, drizzle the salad with 1/4 to 1/3 cup (depending how saucy you like it). Serve extra dressing on the side.
- Gently toss to coat the salad in the dressing and serve immediately.
Notes
- Slice the apples right before serving to prevent browning
- Store extra dressing in the fridge for up to a month
I just put together the salad and vinegrett, my family loved it! Thank you for sharing. 😋
Thank you for making it! I’m so glad you and the family enjoyed it!