Walnut Apple Salad with Maple Balsamic Vinaigrette Recipe

Introduction

Walnut Apple Salad is a refreshing and vibrant dish that combines crisp apples, crunchy walnuts, and tangy cheese with a sweet and tangy maple balsamic vinaigrette. It’s perfect as a light lunch or a flavorful side salad for any meal.

Ingredients

• 5 oz spring mixed greens (such as spinach, arugula, or romaine)
• 1 medium Granny Smith or Honeycrisp apple, thinly sliced (about 2 cups)
• 1 cup toasted walnuts
• 6 oz extra sharp cheddar cheese or feta cheese, in small chunks
• 1/4 cup sweetened and dried cranberries
• 1/4 to 1/3 cup Maple Balsamic Vinaigrette (recipe follows)
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup (not pancake syrup)
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced red onion
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Make the dressing by combining the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced red onion, minced garlic, kosher salt, and ground pepper in a pint-sized mason jar. Shake vigorously until well combined and set aside.
2. Step 2: Place the mixed greens in a large salad bowl.
3. Step 3: Thinly slice the apple and layer it on top of the greens. Then add the toasted walnuts, chunks of cheese, and dried cranberries evenly over the salad.
4. Step 4: Just before serving, drizzle 1/4 to 1/3 cup of the prepared vinaigrette over the salad. Serve any extra dressing on the side for guests to add more if desired.
5. Step 5: Gently toss the salad to coat all the ingredients with the dressing and serve immediately to enjoy its fresh flavors and crisp textures.

Tips & Variations

• Use different nuts such as pecans or almonds for a unique crunch.
• For a vegan version, omit the cheese or substitute with a plant-based alternative.
• Add a handful of cooked quinoa or farro to make the salad more filling.
• If you prefer a milder sweetness, reduce the maple syrup slightly in the dressing.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1 day for optimal freshness. Keep the dressing refrigerated for up to 5 days and shake well before using. To reheat, this salad is best served cold and should not be warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, the maple balsamic vinaigrette can be made up to 5 days ahead and stored in the refrigerator. Just shake well before using.

What type of apples work best in this salad?

Granny Smith and Honeycrisp apples are ideal for their crisp texture and balance of tartness and sweetness, which complement the salad flavors perfectly.

Walnut Apple Salad with Maple Balsamic Vinaigrette Recipe

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4.7 from 79 reviews

A refreshing Walnut Apple Salad featuring spring mixed greens, crisp Granny Smith or Honeycrisp apples, toasted walnuts, sharp cheddar or feta cheese, dried cranberries, and a homemade maple balsamic vinaigrette. Perfect for a light lunch or a vibrant side dish.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 5 oz spring mixed greens (spinach, arugula, or romaine)
• 1 medium Granny Smith or Honeycrisp apple, thinly sliced (about 2 cups)
• 1 cup toasted walnuts
• 6 oz extra sharp cheddar cheese or feta cheese, cut into small chunks
• 1/4 cup sweetened and dried cranberries

Maple Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup (NOT pancake syrup)
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced red onion
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground pepper

Instructions

1. Make the dressing: In a pint-sized mason jar, combine the extra virgin olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, finely minced red onion, minced garlic, coarse kosher salt, and ground pepper. Seal the jar and shake vigorously until the ingredients are well blended. Set aside.
2. Prepare the salad base: Place the spring mixed greens in a large salad bowl, creating an even layer as the foundation of the salad.
3. Add the apples and toppings: Thinly slice the Granny Smith or Honeycrisp apple and layer the slices evenly over the greens. Sprinkle the toasted walnuts, chunks of cheddar or feta cheese, and dried cranberries on top of the apple layer.
4. Dress the salad: Just before serving, drizzle 1/4 to 1/3 cup of the prepared maple balsamic vinaigrette over the salad, depending on preferred sauciness. Reserve any extra dressing to serve on the side.
5. Toss and serve: Gently toss the salad to evenly coat all ingredients with the dressing, then serve immediately for optimal freshness and flavor.

Notes

• For a nuttier flavor, toast the walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently.
• Use fresh apples for crispness; Granny Smiths offer tartness, while Honeycrisp provides sweetness.
• Maple syrup should be pure, not pancake syrup, to maintain authentic flavor.
• If preferred, substitute cheddar cheese with feta for a tangier twist.
• Prepare the dressing ahead of time and store refrigerated for up to 3 days; shake before use.
• This salad is best served immediately after dressing to preserve texture.

Keywords: Walnut Apple Salad, Spring Greens Salad, Maple Balsamic Vinaigrette, Healthy Salad Recipe, Vegetarian Salad