Apple and Walnut Salad (Print Version)

Crisp apples and 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 fresh 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 Make It:

01 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
02 - In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts.
03 - Drizzle vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese on top if desired.
05 - Transfer to serving plates immediately for maximum crispness and texture.

# Additional Tips::

01 -
  • It comes together in 15 minutes but tastes like you spent way more time thinking about it.
  • The texture contrast—crispy apples, crunchy walnuts, tender greens—makes every bite feel intentional.
  • It's the kind of salad that works as a light lunch or an elegant side, no apologies needed.
02 -
  • If you slice apples too far ahead, keep them in a bowl with a squeeze of lemon juice to prevent browning—it also adds brightness.
  • Toasting the walnuts in a dry pan for two or three minutes before chopping them makes the whole salad taste more intentional and complex.
03 -
  • Keep your apples and greens cold until the last minute—this salad is all about crunch, and warmth is your enemy.
  • Make extra dressing because people always want more, and it keeps in the fridge for days, ready to rescue a sad salad or dress roasted vegetables.
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