Apple and Walnut Salad (Printer-friendly)

Crisp apples and crunchy walnuts with mixed greens in 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 ounces mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 ounces walnuts, roughly chopped

→ Cheese

05 - 2.1 ounces crumbled blue cheese or feta (optional)

→ Dressing

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

# How-To Steps:

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 vinaigrette 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 and optimal texture.

# Expert Tips:

01 -
  • It comes together in fifteen minutes, which means you can make it while dinner finishes cooking without breaking a sweat.
  • The contrast between crispy apples, toasty walnuts, and peppery greens creates something genuinely crave-worthy in the best low-key way.
02 -
  • Prep everything but the apples ahead of time; slice those last or they'll brown and soften before you plate them, losing the whole point of the salad.
  • The dressing comes together faster if your oil and vinegar are the same temperature; cold ingredients can resist emulsifying.
03 -
  • Toast your walnuts and store them separately until the last moment; it keeps them from releasing oils that can make the greens soggy.
  • Use a very sharp knife for slicing the apples; it prevents bruising and makes the whole process feel smoother and more intentional.
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