Apple Walnut Salad

There’s something truly refreshing about a crisp, colorful salad that combines a perfect balance of sweet, tart, and crunchy textures. The Apple Walnut Salad is one of those easy-to-make dishes that instantly elevates any meal or serves beautifully as a light meal on its own. With fresh apples, toasted walnuts, tangy dried cranberries, and creamy feta cheese tossed with mixed greens and a simple homemade dressing, this salad is as vibrant in flavor as it is pleasing to the eye. Whether you’re looking for a quick lunch, a side dish for dinner, or a festive addition to your holiday spread, this Apple Walnut Salad is a surefire winner that you’ll find yourself coming back to again and again.

Why You’ll Keep Making It

This Apple Walnut Salad hits all the marks for a go-to salad recipe. First, it’s incredibly quick and easy to prepare—no complicated steps or hard-to-find ingredients. The fresh apple slices add a juicy crunch that pairs perfectly with the toasted walnuts’ nutty richness. Dried cranberries bring a touch of sweetness, while the feta cheese adds a welcoming creaminess and slight tang. The dressing, made with olive oil, apple cider vinegar, and honey, ties everything together with a subtle balance of acidity and sweetness.

It’s also versatile and customizable, allowing you to swap in your favorite greens or nuts, and it works well for any season. Plus, it feels nutritious and wholesome without sacrificing flavor or texture. If you love fresh, vibrant salads that are satisfying and simple, this is definitely one to keep in your recipe arsenal.

The Essentials

• Mixed Greens: Use 4 cups of your favorite mixed greens such as baby spinach, arugula, or spring mix for a fresh and tender base.
• Apple: One large apple, cored and sliced thinly; Granny Smith or Honeycrisp work wonderfully for a balance of tart and sweet.
• Walnuts: 1/2 cup toasted walnuts to add crunch and a rich nutty flavor.
• Dried Cranberries: 1/4 cup for a chewy, tart-sweet contrast that complements the apples beautifully.
• Feta Cheese: 1/4 cup crumbled feta for a creamy, salty note that brightens the salad.
• Dressing: Made with 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, plus salt and pepper to taste.

What You’ll Need (Gear)

• Large Salad Bowl: To toss all your ingredients together with ease.
• Small Mixing Bowl or Jar: For whisking or shaking the dressing until emulsified.
• Sharp Knife and Cutting Board: For slicing apples and chopping walnuts if desired.
• Toaster or Skillet: To lightly toast the walnuts, enhancing their flavor.
• Measuring Cups and Spoons: To get the dressing ratios just right.

From Start to Finish: Apple Walnut Salad

Step 1: Prepare the Walnuts

Start by toasting the walnuts. Heat a dry skillet over medium heat and add the walnuts. Toast them, stirring frequently, for about 5 minutes or until fragrant and slightly browned. Set aside to cool.

Step 2: Slice the Apple

Core and thinly slice your apple. Leaving the skin on adds color and nutrients, but if you prefer, you can peel it. The slices should be thin enough to mingle well with the greens yet thick enough to provide a satisfying crunch.

Step 3: Make the Dressing

In a small bowl or jar, combine the olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.

Step 4: Assemble the Salad

Place the mixed greens in your large salad bowl. Add the apple slices, toasted walnuts, dried cranberries, and crumbled feta cheese.

Step 5: Dress and Toss

Drizzle the dressing over the salad ingredients. Toss gently but thoroughly to ensure every leaf and component is lightly coated with the dressing.

Step 6: Serve

Transfer the salad to individual plates or serve family-style. Enjoy immediately for the freshest texture and flavor.

Holiday & Seasonal Touches

• Add pomegranate seeds during the winter holidays for a jewel-like pop of color and tartness.
• Substitute dried cherries or golden raisins if cranberries aren’t available for a different sweet note.
• Sprinkle a little cinnamon or nutmeg in the dressing to complement fall flavors.
• Include roasted butternut squash cubes or sweet potatoes for a heartier autumn salad.
• Top with Caramel Apple Stuffed Cupcakes crumbs for a fun dessert-inspired twist.

Frequent Missteps to Avoid

• Overdressing the salad can make the greens soggy. Start with less dressing and add more if needed.
• Using unripe or mealy apples can negatively affect the texture and flavor. Choose crisp, fresh apples.
• Skipping the toasting step for walnuts misses out on the depth of flavor and crunch.
• Waiting too long to serve the salad after dressing it will cause the greens to wilt and lose their crispness.

Shelf Life & Storage

Because this salad includes fresh greens and apples, it’s best enjoyed the day it’s made for optimal crispness and flavor. If you need to store leftovers, keep the salad and dressing separate. Store the greens, apples, walnuts, cranberries, and feta in an airtight container in the refrigerator for up to 1 day. Keep the dressing sealed in a jar or container for up to 5 days. Toss the salad with the dressing just before serving.

Apple Walnut Salad Q&A

Can I use other nuts instead of walnuts?

Absolutely! Pecans or almonds make excellent alternatives that provide a similar crunch and nutty flavor. Just toast them lightly to bring out their aroma and texture.

What type of apples work best in this salad?

Look for crisp apples with a balance of sweet and tart, such as Granny Smith, Honeycrisp, or Fuji. These varieties hold up well in salads without becoming mushy.

Is there a way to make the salad vegan?

Yes, simply omit the feta cheese or substitute it with a plant-based cheese alternative or toasted tofu cubes to maintain the creamy texture.

Can I prepare this salad ahead of time?

To keep everything fresh, prepare the ingredients and dressing separately. Combine and dress the salad just before serving to prevent sogginess.

More from the Kitchen

• Chocolate Almond Toffee Bark – A perfect sweet treat to pair with your crisp salad meal.
• Caramel Apple Stuffed Cupcakes – Indulge your dessert cravings with this apple-inspired delight.

Serve & Enjoy

This Apple Walnut Salad shines as a vibrant starter or side dish alongside grilled chicken, roasted vegetables, or your favorite grain bowl. Its medley of textures and flavors makes every bite exciting—crunchy, tangy, sweet, and creamy all at once. For an extra touch of elegance, garnish with a few whole walnuts or a sprinkle of freshly cracked black pepper. Whether it’s a weekday lunch or part of your holiday table, this salad will quickly become a beloved staple that you keep making again and again.

The harmony of crisp apples, toasted walnuts, and tangy feta with the bright dressing is a true celebration of fresh ingredients. Enjoy the simplicity, the balance, and the deliciousness of this Apple Walnut Salad anytime you crave a wholesome, satisfying meal.

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Apple Walnut Salad

This Apple Walnut Salad is SO EASY! Crisp apples, toasted walnuts, tangy cranberries, and creamy feta tossed with mixed greens and a simple homemade dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups mixed greens such as baby spinach, arugula, or spring mix
• 1 large apple cored and sliced thinly (Granny Smith or Honeycrisp recommended)
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• salt and pepper to taste

Equipment

• Large Salad Bowl
• Small Mixing Bowl or Jar
• Sharp Knife
• Cutting Board
• Toaster or Skillet
• Measuring cups and spoons

Method

 

1. Start by toasting the walnuts. Heat a dry skillet over medium heat and add the walnuts. Toast them, stirring frequently, for about 5 minutes or until fragrant and slightly browned. Set aside to cool.
2. Core and thinly slice your apple. Leaving the skin on adds color and nutrients, but you can peel if preferred. The slices should be thin enough to mingle well with the greens yet thick enough to provide a satisfying crunch.
3. In a small bowl or jar, combine the olive oil, apple cider vinegar, honey, and a pinch of salt and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.
4. Place the mixed greens in your large salad bowl. Add the apple slices, toasted walnuts, dried cranberries, and crumbled feta cheese.
5. Drizzle the dressing over the salad ingredients. Toss gently but thoroughly to ensure every leaf and component is lightly coated with the dressing.
6. Transfer the salad to individual plates or serve family-style. Enjoy immediately for the freshest texture and flavor.

Notes

• Toast walnuts to enhance their flavor and crunch before adding to the salad.
• Use crisp apples like Granny Smith or Honeycrisp for the best texture and taste.
• Prepare the dressing and salad ingredients separately, then toss just before serving to avoid soggy greens.
• Substitute nuts or dried fruits for variations, such as pecans or dried cherries.
• Store leftover salad and dressing separately; salad lasts 1 day refrigerated, dressing up to 5 days.