Apple and Walnut Salad (Print View)

Crisp apples and crunchy walnuts meet tangy vinaigrette in this refreshing winter blend.

# Components:

→ Produce

01 - 2 large crisp apples, such as Honeycrisp or Granny Smith, cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 2 ounces mixed salad greens, such as arugula and 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 version

→ Dressing

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

# Directions:

01 - In a small mixing bowl, whisk together extra-virgin olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper until fully emulsified and smooth.
02 - In a large salad bowl, add the thinly sliced apples, sliced celery, mixed salad greens, and roughly chopped walnuts. Toss ingredients gently to distribute evenly.
03 - Drizzle the prepared vinaigrette over the salad mixture. Using salad servers or large spoons, toss gently to coat all ingredients evenly without bruising the greens.
04 - Sprinkle crumbled blue cheese or feta over the top if desired. Serve immediately to maintain the crisp texture of the apples and walnuts.

# Expert Advice:

01 -
  • It transforms whatever apples you have on hand into something that feels intentional and lovely
  • The dressing comes together faster than deciding whether to order takeout
  • People actually get excited when they see crisp apple slices in a salad
02 -
  • The dressing can be made up to three days ahead and stored in a sealed container at room temperature
  • Do not dress the salad more than 15 minutes before serving or the apples will lose their satisfying crunch
  • Toasting the walnuts in a dry skillet for 3 minutes elevates this from good to cannot stop eating it
03 -
  • Core apples by cutting around the core in four pieces rather than using an apple corer which wastes too much fruit
  • If making ahead, toss the apples in a little lemon juice before adding them to prevent browning
  • The salad tastes best at room temperature so let it sit for 5 minutes after tossing before serving
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