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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/walnut-apple-salad-with-maple-balsamic-vinaigrette-recipe/