Apple and Walnut Salad (Printable)

Refreshing winter salad with crisp apples, crunchy walnuts, and tangy vinaigrette.

# What You'll Need:

→ Produce

01 - 2 large crisp apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 2 ounces mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 3 ounces walnuts, roughly chopped

→ Cheese (optional)

05 - 2 ounces crumbled blue cheese or feta (omit for dairy-free)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon apple cider vinegar or lemon juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Step-by-Step:

01 - Whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and smooth.
02 - Place sliced apples, celery, salad greens, and chopped walnuts in a large salad bowl and toss gently to distribute evenly.
03 - Drizzle the prepared vinaigrette over the salad mixture and toss lightly until all ingredients are evenly coated.
04 - Sprinkle crumbled blue cheese or feta over the top if desired, distributing evenly across the surface.
05 - Serve right away while apples remain crisp and walnuts retain their crunch for optimal texture and flavor.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes but tastes like something from a fancy restaurant
  • The combination of sweet apples, tangy vinaigrette, and creamy cheese hits every craving at once
  • You can prep everything ahead and just toss before serving, making it perfect for last-minute guests
02 -
  • Apples oxidize and turn brown quickly, so slice them right before serving or toss them in a splash of lemon juice if prepping ahead
  • The salad gets soggy fast once dressed, so always serve immediately and dress individual portions if you're expecting leftovers
  • Toasting the walnuts in a dry pan for just 2-3 minutes makes a huge difference in flavor depth
03 -
  • Use a mandoline if you have one for those paper-thin apple slices that make each bite feel delicate and refined
  • Let your vinaigrette sit at room temperature for 10 minutes before using, the flavors bloom and become much more vibrant
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