Apple and Walnut Salad (Printable)

Crisp apples and walnuts in tangy vinaigrette, ready in 15 minutes.

# 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 oz mixed salad greens (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:

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

# Expert Tips:

01 -
  • The sweet-tangy balance hits that perfect spot where you keep going back for just one more bite
  • It comes together in literally fifteen minutes but looks like something from a restaurant
  • You can customize it based on whatever needs using up in your crisper drawer
02 -
  • Apples oxidize and turn brown quickly once cut, so toss them with a splash of the dressing right after slicing if youre prepping ahead
  • The salad wilts within an hour of dressing, so always add the dressing right before serving or keep it separate for leftovers
03 -
  • Toasting the walnuts in a dry pan for 3-4 minutes until fragrant transforms them from good to incredible
  • Use a vegetable peeler to shave ribbons of cheese over the top instead of crumbling it for an elegant restaurant-style presentation
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