Apple and Walnut Salad (Printer View)

Crisp apples and walnuts with tangy vinaigrette for a refreshing winter salad.

# What You'll Need:

→ Produce

01 - 2 large crisp apples (Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 2 cups mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 1 cup walnuts, roughly chopped

→ Cheese (optional)

05 - 2/3 cup crumbled blue cheese or feta (omit for dairy-free)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon apple cider vinegar or lemon juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Method Steps:

01 - In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified and smooth.
02 - In a large salad bowl, add sliced apples, celery, mixed greens, and chopped walnuts. Toss ingredients gently to distribute evenly.
03 - Drizzle the prepared vinaigrette over the salad mixture. Toss gently using salad servers to coat all ingredients without bruising the greens.
04 - Sprinkle crumbled cheese over the top if desired. Serve immediately to maintain optimal crispness and texture.

# Expert Advice:

01 -
  • It comes together in literally 15 minutes which is a blessing when you're juggling a million other things
  • The contrast of sweet apples against tangy vinaigrette and salty cheese makes every bite interesting
  • You can prep everything ahead except the final toss and it still tastes incredible
02 -
  • Slice apples right before serving or toss them in a splash of lemon juice first to prevent browning though honestly the dressing usually coats them quickly enough
  • Toast the walnuts in a dry skillet for 3 minutes beforehand if you want deeper flavor but watch them like a hawk because they go from perfect to burned fast
  • The dressing makes enough for about four servings but leftovers keep in the fridge for up to a week just give it a good shake before using again
03 -
  • Use a mandoline if you have one for paper thin apple slices that practically melt in your mouth
  • Make extra dressing and keep it in a Mason jar it's perfect for quick weeknight salads
  • If serving buffet style dress half the salad and keep extra dressing on the side so guests can add more
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