Apple and Walnut Salad (Printable)

Fresh winter salad with crisp apples, crunchy walnuts, and tangy vinaigrette.

# What You'll 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 oz mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese

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

# Directions:

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 desired.
05 - Serve immediately for maximum crispness.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it even on nights when your energy is completely spent.
  • The textures keep evolving—crispy, creamy, crunchy—so every bite feels different and interesting.
  • It works as either a light appetizer that doesn't spoil your appetite or a substantial side that actually fills you up.
02 -
  • Don't slice your apples until you're ready to assemble the salad, or toss them with a bit of lemon juice the moment they're cut; they brown faster than you'd expect and it makes the whole thing look sad.
  • If you toast your walnuts in a dry skillet for three minutes before chopping them, the entire salad changes—they go from pleasant to genuinely memorable, with this toasted nuttiness that makes people ask what you did differently.
03 -
  • If you know you're making this salad but don't want to eat it for a few hours, dress only the amount you're about to serve and keep the greens, apples, and dressing separate until the last possible moment.
  • Whisking a tiny pinch of sugar along with your mustard and vinegar creates a more balanced dressing that feels restaurant-quality without any extra ingredients.
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