Walnut Apple Salad

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A white oval plate with a mixed greens salad topped with apple slices, walnuts, cranberries, and bits of cheese. A small white pitcher with dressing is on the side. Two red apples and a napkin are in the background.

A crisp Apple and Walnut salad perfect for fall! This simple recipe combines sweet apples, crunchy walnuts, creamy New England cheddar, and fresh greens, all topped with a tangy vinaigrette.

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings: Servings

Author: Michelle

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

Cuisine Fall Food

Course Sides

Nutrition