Save The first time I made this apple walnut salad was during a particularly gray January when I desperately needed something fresh and vibrant on my plate. I had just returned from the market with a bag of Honeycrisp apples that snapped with every bite, and a handful of walnuts leftover from holiday baking. Something about the combination of crisp, sweet, and tangy felt like exactly what winter called for.
I served this at a friend's dinner party last month, and honestly, people kept asking for the recipe more than they talked about the main course. There's something about a really good salad that makes people feel taken care of, like you put thought into every single element on their plate. The way the vinaigrette clings to each apple slice makes it feel substantial, not just like an afterthought.
Ingredients
- 2 large crisp apples: I've learned that Honeycrisp or Granny Smith hold their texture best without turning mealy, and their tartness balances perfectly with the sweet dressing
- 1 small celery stalk: Thinly sliced, it adds this subtle fresh crunch and slight bitterness that keeps the salad from being too sweet
- 50 g mixed salad greens: A combination of arugula and baby spinach gives you peppery and mild notes in one bite
- 80 g walnuts: Roughly chop them yourself rather than buying pre-chopped, they taste noticeably fresher and have better texture
- 60 g crumbled blue cheese or feta: Completely optional, but that creamy, salty element ties everything together beautifully
- 2 tbsp extra-virgin olive oil: Use the good stuff here since it's one of the main flavors you'll actually taste
- 1 tbsp apple cider vinegar or lemon juice: Apple cider vinegar feels more autumn-appropriate, but lemon juice brightens everything up beautifully
- 1 tsp honey or maple syrup: Just enough to round out the acidity and help the vinaigrette emulsify properly
- 1 tsp Dijon mustard: This is what makes the dressing actually cling to the apples instead of pooling at the bottom
- Salt and freshly ground black pepper: Don't be shy with the pepper, it really wakes up all the milder flavors
Instructions
- Whisk together the vinaigrette:
- In a small bowl, combine olive oil, vinegar (or lemon juice), honey, Dijon, salt, and pepper. Whisk vigorously until the mixture thickens slightly and turns cloudy, which means it's properly emulsified.
- Prep your fruits and vegetables:
- Core and thinly slice those apples, then slice your celery as thinly as you can manage. The thinner the celery, the less it overwhelms the delicate flavors.
- Combine everything:
- In your largest salad bowl, toss together the sliced apples, celery, salad greens, and walnuts. Drizzle about three-quarters of the dressing over the top first, then toss gently.
- Add the finishing touches:
- Add more dressing if needed, then scatter the crumbled cheese over the top. Serve it right away while those apples are still snapping and the walnuts haven't started softening.
Save This became my go-to contribution to every potluck and dinner party last year. There's something universally appealing about it, even from people who swear they don't like salad. Maybe it's the familiarity of apples, or how satisfying those walnuts make every bite feel.
Making It Your Own
Pears work beautifully here too, especially Bosc or Anjou varieties that hold their shape when sliced. I've also thrown in pomegranate seeds during the holidays, and those little jewel-like bursts of tartness made the whole plate feel festive and special.
The Dressing Secret
What I wish someone had told me earlier is that the order you whisk your vinaigrette actually matters. Start with the mustard and vinegar, whisk in the honey, then slowly drizzle in the olive oil while whisking constantly. It creates this silky, creamy texture that coats every single ingredient instead of sliding right off.
Serving Suggestions
This salad pairs surprisingly well with roasted chicken or pork, where the acidity cuts through rich, savory flavors. It's also substantial enough to stand alone as a light lunch, especially if you bulk it up with some toasted nuts and maybe a hard-boiled egg on top.
- Try it alongside a grilled cheese sandwich made with sharp cheddar
- A crisp Sauvignon Blanc or dry Riesling makes the perfect beverage pairing
- Leftovers (if you somehow have them) work well tucked into a wrap the next day
Save There's something almost meditative about assembling this salad, the way all these simple ingredients transform into something greater together. Hope it brings as much brightness to your table as it has to mine.
Saffron Brook Recipe Q&As
- → What apples work best for this salad?
Honeycrisp and Granny Smith apples are ideal choices because they hold their texture well when sliced and provide a perfect balance of sweetness and tartness that complements the walnuts and vinaigrette.
- → Can I make this salad ahead of time?
For optimal freshness, assemble just before serving. You can prepare the vinaigrette up to 3 days in advance and store it refrigerated. Toast walnuts ahead and keep them in an airtight container.
- → How do I prevent apples from turning brown?
Toss the sliced apples with a little lemon juice immediately after cutting. The acidity in the vinaigrette also helps prevent oxidation. For best results, slice apples just before assembling.
- → What can I substitute for walnuts?
Pecans work beautifully as a substitute, offering similar crunch and a slightly sweeter profile. For a different twist, try toasted hazelnuts or skip nuts entirely and add pumpkin seeds instead.
- → Is this salad suitable for meal prep?
While best enjoyed fresh, you can prep components separately. Store washed greens, sliced apples with lemon juice, toasted walnuts, and vinaigrette in separate containers. Combine just before serving for maximum crispness.
- → How can I make this dairy-free?
Simply omit the cheese entirely—the salad remains delicious and satisfying without it. The combination of crunchy walnuts and sweet apples provides plenty of texture and flavor complexity on their own.