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Apple Walnut Salad

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A crisp and refreshing salad featuring sweet apples, crunchy walnuts, and tangy vinaigrette—perfect for a light lunch or a festive side dish.

Ingredients

Scale
  • 2 medium apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
  • 1 cup walnut halves, toasted
  • 4 cups mixed salad greens (spinach, arugula, or spring mix)
  • 1/4 cup crumbled feta cheese (optional for extra creaminess)
  • 2 tablespoons fresh parsley, chopped
  • For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.
  2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
  3. Place the mixed greens in a large salad bowl. Add the sliced apples, cooled walnuts, crumbled feta (if using), and chopped parsley.
  4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  5. Divide the salad among plates and serve immediately. Enjoy!

Notes

  • For extra sweetness, substitute half the apple cider vinegar with fresh lemon juice.
  • Walnuts can be replaced with pecans or almonds if preferred.
  • To make this salad vegan, omit feta and use maple syrup instead of honey.
  • Prep apples just before serving to prevent browning; alternatively, toss apple slices in a little lemon juice.

Nutrition

Keywords: apple walnut salad, fall salad, healthy salad, mixed greens

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