Why You’ll Love Apple Walnut Salad Recipe

  • The contrast of textures — crunchy apples and walnuts, creamy cheese, and crisp greens — creates a delicious balance.

  • The maple‑cinnamon dressing adds a warm, cozy touch that elevates the simple ingredients.

  • It’s easy to make, and you can assemble almost everything in advance — just toss and dress before serving.

  • You can customize it with different cheeses or greens depending on your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

  • walnut halves (raw)

  • apples (thinly sliced)

  • baby arugula

  • Belgian endive

  • dried cranberries (or golden raisins)

  • crumbled blue cheese (or goat cheese / feta)

For the dressing:

  • small shallot (very finely chopped)

  • extra‑virgin olive oil

  • red wine vinegar

  • pure maple syrup

  • kosher salt

  • ground cinnamon

Directions

  1. Preheat your oven to 350°F (about 175 °C). Spread the walnut halves on a baking sheet and bake them for 8–10 minutes, until they smell toasty and crisp. Transfer them immediately to a cutting board to cool and then roughly chop.

  2. In a medium bowl, whisk together the chopped shallot, olive oil, red wine vinegar, maple syrup, salt, and ground cinnamon. Add the apple slices to the dressing and toss until coated.

  3. In a large serving bowl, place the baby arugula and thinly sliced endive.

  4. Add half of the cranberries, half of the chopped walnuts, and half of the crumbled cheese to the greens.

  5. Add the dressed apple slices to the salad, then gently toss everything together. If needed, add a little more dressing — just enough to moisten the salad without over‑dressing.

  6. Sprinkle the remaining cranberries, walnuts, and crumbled cheese on top. Lightly toss once more, taste, and adjust salt if needed. Serve immediately (you can serve extra dressing on the side).

Servings and timing

Makes about 6 servings.
Prep time: ~20 minutes
Cook time (for toasting nuts): ~8 minutes
Total time: ~28 minutes

Storage/Reheating

This salad is best enjoyed fresh the same day. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately, and toss the salad with fresh greens and a splash of extra dressing before serving again.

Variations

  • Swap the blue cheese for goat cheese or feta if you prefer a milder flavor.

  • If you can’t find Belgian endive, use extra arugula or another slightly bitter green like radicchio.

  • For a dairy‑free version, omit the cheese entirely.

  • You can substitute dried cranberries with raisins or other dried fruit for different sweetness/texture.

  • Add a protein (like grilled chicken or tofu) to turn the salad into a full meal.

FAQs

What kind of apples work best for this salad?

Crisp, juicy apples are ideal — for example, Honeycrisp. They hold up well to dressing and add refreshing crunch without becoming soggy.

Can I use other nuts instead of walnuts?

Yes. While toasted walnuts add a lovely nutty flavor and texture, you can substitute with pecans, almonds, or any nut you prefer.

What if I don’t like blue cheese?

No problem. Goat cheese or feta are great milder alternatives. Or you can skip cheese altogether for a dairy‑free version.

Can I prepare the salad ahead of time?

You can prep most components up to a day before serving — toast and chop nuts, chop greens, slice apples. Keep the dressing in a separate container and toss just before serving.

How should I store leftovers?

Store leftover salad in an airtight container for up to 2 days in the fridge. For better freshness, keep the dressing and apples separate until you’re ready to eat.

Will the apples brown if stored?

Sliced apples tend to brown over time. To minimize this, store them separately and add a squeeze of lemon juice, or slice them just before serving.

Can I make this salad vegan?

Yes. Simply omit the cheese or replace with a plant‑based alternative. The salad remains tasty and satisfying.

Is this salad good for holidays or entertaining?

Absolutely — the combination of flavors, colors (crisp greens, red apples, cranberries), and textures makes this salad elegant enough for holiday meals or dinner parties.

What dressing works best?

The maple‑cinnamon vinaigrette provided delivers a lovely balance of sweet and tangy that complements the apples and walnuts. It’s best to add it gradually so you don’t overdress the salad.

What can I serve this salad with?

It pairs well with many mains — grilled chicken or fish, roasted meats, or even vegetarian dishes. It also works well alongside soups or as part of a holiday spread.

Conclusion

This Apple Walnut Salad is a wonderful blend of flavors — sweet apples, rich walnuts, tangy cranberries, and savory cheese — all tied together by a cozy maple‑cinnamon dressing. Easy to make, highly customizable, and perfect for everyday meals or special occasions, it’s a salad you’ll come back to time and again.

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Apple Walnut Salad

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  • Author: Mia
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

This fresh and vibrant Apple Walnut Salad is a delightful mix of crisp apples, crunchy candied walnuts, creamy goat cheese, and dried cranberries, all tossed in a zesty apple cider vinaigrette. Perfect as a light lunch or a festive side dish.

Ingredients

  • 1/2 cup walnut halves
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 5 ounces mixed greens (about 5 packed cups)
  • 2 medium crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
  • 1/3 cup dried cranberries
  • 1/4 small red onion, very thinly sliced
  • 2 ounces crumbled goat cheese (about 1/3 cup)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the candied walnuts: Place a piece of parchment paper on a plate. In a medium nonstick skillet, melt the butter over medium heat. Add the walnuts, brown sugar, cinnamon, and salt. Stir constantly until the sugar has melted and the nuts are toasted and coated, about 4 to 5 minutes. Transfer immediately to the parchment paper and spread into a single layer. Let cool.
  2. Make the dressing: In a small bowl or jar with a tight-fitting lid, combine the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and a few grinds of black pepper. Whisk or shake until well combined.
  3. Assemble the salad: In a large serving bowl, place the mixed greens. Top with apple slices, cranberries, red onion, goat cheese, and the cooled candied walnuts.
  4. Drizzle with dressing just before serving and toss gently to combine. Serve immediately.

Notes

  • Use any crisp apple variety like Fuji, Honeycrisp, or Gala for best texture and flavor.
  • You can make the candied walnuts ahead of time and store them in an airtight container.
  • Goat cheese can be substituted with feta or blue cheese, if desired.
  • The salad dressing can be doubled and stored in the refrigerator for future use.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Tossed
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 267
  • Sugar: 17g
  • Sodium: 188mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 13mg

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