Apple and Walnut Salad (Printable)

Crisp apples and crunchy walnuts in tangy vinaigrette—ready in 15 minutes.

# What You'll Need:

→ Produce

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

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese (optional)

05 - 2.1 oz crumbled blue cheese or feta (omit for dairy-free)

→ Dressing

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

# How to Make It:

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. Serve immediately for maximum crispness.

# Expert Advice:

01 -
  • The contrast between crisp apple and earthy walnuts wakes up your palate in ways heavy winter foods cant
  • It comes together in literally fifteen minutes but looks like something from a restaurant
  • The dressing strikes this perfect balance where the honey cuts through the vinegar just enough
02 -
  • Apples oxidize and turn brown quickly, so slice them last and dress the salad immediately after tossing everything together
  • The dressing seems thin at first but it needs to be to coat all those different textures without weighing them down
  • Toasting the walnuts in a dry pan for three minutes completely transforms this salad if you have the extra time
03 -
  • Use a mandoline if you have one for those paper thin apple slices that make the salad feel restaurant quality
  • The cheese is completely optional but if you use it, let it come to room temperature first for maximum creaminess
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