Apple and Walnut Salad (Printable)

Crisp apples and walnuts with tangy vinaigrette make this refreshing salad perfect for winter meals.

# Ingredient List:

→ Produce

01 - 2 large crisp apples (Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 1.75 ounces mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 ounces walnuts, roughly chopped

→ Cheese (optional)

05 - 2.1 ounces 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

# Directions:

01 - In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified.
02 - In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts.
03 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese on top, if using.
05 - Serve immediately for maximum crispness.

# Expert Advice:

01 -
  • It comes together in fifteen minutes but looks like something from a restaurant menu
  • The combination of textures and bright flavors makes winter feel less heavy
  • You can customize it based on whatever you have in the crisper drawer
02 -
  • Tossing apples in a little dressing keeps them from oxidizing and turning brown, which I learned after serving a sad looking salad to guests once
  • This salad needs to be served immediately after dressing, otherwise the walnuts lose their crunch and the leaves wilt
  • The dressing ratio can be adjusted, but start with the proportions listed since too much vinegar will overpower the delicate fruit
03 -
  • Use a vegetable peeler to shave cheese into delicate ribbons instead of crumbling it for a more elegant presentation
  • If making ahead, keep all components separate and dress right before serving
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