Pin It My mother-in-law first served this salad during a chilly December evening, and I couldn't stop thinking about how something so simple could taste so extraordinary. The way the sweet apples balanced against tangy vinegar and earthy walnuts felt like discovering a hidden language of flavors I hadn't known existed. I've been making it ever since, tweaking the dressing ratio until it felt like my own.
Last January, when my friend Sarah was recovering from surgery and needed meals that didn't require heating, I brought over a container of this salad. She called me two days later saying it was the first thing that actually made her feel like eating again, and now she requests it every time we plan a dinner party.
Ingredients
- Crisp apples: Honeycrisp or Granny Smith hold their texture beautifully and provide that satisfying crunch that makes each bite interesting
- Fresh celery: This adds a subtle brightness and another layer of crispness that most people forget about but immediately notice when it's missing
- Mixed salad greens: Baby spinach and arugula create a nice variety of flavors and colors, making the salad feel more substantial
- Walnuts: These bring earthiness and healthy fats, plus toasting them beforehand transforms their flavor into something almost caramelized
- Blue cheese or feta: The salty creaminess creates a perfect counterpoint to the sweet and tart elements, though the salad works without it
- Extra-virgin olive oil: Use something you really like the taste of since it's not being cooked, and the quality really comes through
- Apple cider vinegar: This provides the backbone of the dressing with just enough sweetness and acidity to make the apples sing
- Honey or maple syrup: Just a teaspoon bridges the gap between the sharp vinegar and the fruit, making everything feel harmonious
- Dijon mustard: This isn't just for flavor, it helps emulsify the dressing so it clings to every leaf and slice
Instructions
- Whisk the dressing:
- Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl, whisking until thickened and creamy
- Prep your produce:
- Slice the apples thinly and toss with a splash of the dressing to prevent browning, then slice the celery into delicate rounds
- Build the salad:
- Place the salad greens in a large bowl and arrange apples, celery, and walnuts on top rather than tossing everything together
- Add the finishing touches:
- Drizzle remaining dressing, toss gently with your hands, and scatter crumbled cheese over the top
Pin It There's something almost meditative about the rhythm of slicing apples and arranging ingredients just so, especially when the weather outside has me craving something alive and fresh. It's become my go-to when I need to feel like I've accomplished something nourishing without spending hours at the stove.
Making It Your Own
Sometimes I swap pears for apples, especially in late fall when they're at their peak and practically begging to be paired with nuts. The change in fruit shifts the entire personality of the salad, making it feel new again even though the structure remains familiar.
The Toasting Trick
Spending three minutes toasting walnuts in a dry skillet completely transforms this dish, bringing out oils and creating a depth of flavor that raw nuts simply can't deliver. Watch them carefully, though, since they go from perfectly golden to burnt in the blink of an eye.
Perfect Pairings
This salad works beautifully alongside roasted meats or grain bowls, but it also stands alone as a light lunch with some crusty bread. The brightness cuts through rich winter dishes while still feeling substantial enough to satisfy.
- Try it with a warm squash soup for a restaurant-worthy starter
- Add a handful of dried cranberries when serving with holiday meals
- Keep extra walnuts on hand to refresh leftovers if the original ones soften
Pin It Sometimes the simplest recipes are the ones that stick around longest, becoming part of your seasonal rhythm without you even noticing. Hope this becomes one of those for you too.
Recipe FAQs
- → Can I prepare this salad ahead of time?
For optimal freshness, assemble up to 2 hours before serving. Store the vinaigrette separately and toss just before serving to maintain the crisp texture of apples and greens.
- → What apples work best in this salad?
Honeycrisp and Granny Smith are excellent choices because they remain crisp after slicing and offer balanced sweetness-tartness. Pink Lady or Fuji also work beautifully.
- → How can I make this dairy-free?
Simply omit the cheese entirely. The walnuts provide sufficient richness and protein, while the vinaigrette offers plenty of flavor depth.
- → Should I toast the walnuts?
Toasting enhances the walnuts' natural flavor and crunch. Toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and golden.
- → What other additions work well?
Dried cranberries, pomegranate seeds, or thinly sliced red onion add color and flavor. Thinly shaved Parmesan or goat cheese are tasty alternatives to blue cheese.
- → How long does the dressing keep?
The vinaigrette can be refrigerated in an airtight container for up to one week. Bring to room temperature and whisk well before using, as oil may solidify when cold.