Apple and Walnut Salad (Printer-friendly)

Crisp apples, walnuts, and greens in tangy vinaigrette for refreshing winter dining.

# What You Need:

→ 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

05 - 2.1 ounces crumbled blue cheese or feta (optional, 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

# 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.
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 to maintain maximum crispness and texture.

# Top Tips:

01 -
  • It comes together in 15 minutes, which means even on chaotic weeknights you can put something honest and bright on the table.
  • The walnuts give you that satisfying crunch that makes every bite feel substantial, not like you're just pushing leaves around your plate.
  • Once you nail the dressing balance, you'll find yourself making this constantly because it pairs with almost anything.
02 -
  • Never dress this salad more than a few minutes before serving, or the apples will start to soften and weep into the greens—learn this once and you'll never make the mistake again.
  • The Dijon mustard is non-negotiable because it's what actually makes the dressing stick to everything instead of just sitting in a pool at the bottom.
03 -
  • Core your apples before slicing by standing them upright and cutting down around the core with a sharp knife—it's faster than fighting with the whole apple and gives you more usable fruit.
  • If your salad greens are at all wet from washing, spin them dry first because water will dilute your dressing and make everything limp.
Go Back