Introduction

This Autumn Apple Walnut Salad is a fresh and vibrant dish that perfectly captures the flavors of the season. Crisp apples, toasted walnuts, and a tangy maple Dijon vinaigrette come together for a salad that’s both refreshing and satisfying. It’s an excellent choice for a light lunch or a colorful side.

The dish is a fresh salad served in a white bowl, placed on a white marbled surface. The base layer consists of dark green leafy kale, slightly textured and torn into pieces. On top of the kale are bright red apple slices with pale yellow flesh, arranged evenly across the salad. Scattered over the apples and greens are medium brown pecan halves and smaller walnut pieces, adding a rough texture. The salad is lightly drizzled with a golden, slightly shiny dressing that catches the light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens (spinach, arugula, or your preferred mix)
2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
1/2 cup walnuts, toasted and chopped
1/4 cup dried cranberries
1/4 cup crumbled feta or goat cheese (optional but recommended)
1/4 red onion, thinly sliced
For the Maple Dijon Vinaigrette:

1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
Salt and pepper, to taste

Instructions

Step 1: In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar until the dressing is smooth and well combined. Season with salt and pepper to taste, then set aside.
Step 2: Heat a small skillet over medium heat and add the chopped walnuts. Toast them for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
Step 3: Thinly slice the apples using a sharp knife or mandoline. For extra tartness, use Granny Smith apples; for a sweeter flavor, choose Honeycrisp. Optionally, toss the slices in a bit of lemon juice to prevent browning.
Step 4: In a large bowl, combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onion. If using, sprinkle the crumbled feta or goat cheese over the top.
Step 5: Drizzle the maple Dijon vinaigrette over the salad. Gently toss with tongs or two large spoons to evenly coat all ingredients with the dressing.
Step 6: Serve the salad immediately on individual plates or family-style in a large bowl to enjoy the crispness of the apples and greens.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or pecans instead of walnuts.
Swap dried cranberries for dried cherries or raisins to vary the sweetness.
Use goat cheese for a tangier bite or feta for a milder, creamier touch.
If you prefer, add grilled chicken or turkey slices for a heartier salad.
To keep apple slices from browning longer, toss them in lemon juice right after slicing.

Storage

Store any leftover salad components separately (greens, apples, walnuts, and dressing) to maintain freshness. Mixed salad is best eaten within one day as apples may brown and greens wilt. Keep dressing refrigerated and toss the salad just before serving. If stored mixed, re-toss and enjoy cold, but texture might soften.

How to Serve

A white bowl is filled with a fresh salad showing three main layers: the bottom layer has dark green leafy kale with a slightly rough texture, the middle layer has many slices of red apple with white inside and smooth skin, placed all over the kale, and the top layer is scattered with small, brown pecan halves and pieces that look crunchy. The salad looks lightly dressed with a shiny honey-colored dressing sparkling over the apple slices and nuts. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

For best texture, prepare and assemble the salad just before serving. You can toast walnuts and make the dressing a day ahead, and slice apples right before assembling, tossing with lemon juice to prevent browning.

Can I use a different type of vinegar in the dressing?

Yes, apple cider vinegar provides a mild tang that complements the salad well, but you can substitute it with white wine vinegar or lemon juice if preferred.