Apple and Walnut Salad (Printable)

Crisp apples and walnuts in tangy vinaigrette

# What You Need:

→ Produce

01 - 2 large crisp apples (Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 1.76 oz mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.82 oz walnuts, roughly chopped

→ Cheese

05 - 2.12 oz crumbled blue cheese or feta (optional, omit for dairy-free)

→ Dressing

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

# Directions:

01 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified
02 - Combine sliced apples, celery, salad greens, and walnuts in a large salad bowl
03 - Drizzle vinaigrette over salad and toss gently to coat all ingredients evenly
04 - Sprinkle crumbled cheese on top if desired and serve immediately to maintain crispness

# Expert Hints:

01 -
  • Ready in 15 minutes, no cooking required, just pure ingredient pleasure.
  • The tanginess of the vinaigrette makes the apples taste even brighter and more alive on your tongue.
  • It's elegant enough for company but honest enough to eat alone on a Tuesday night.
02 -
  • Don't dress the salad more than a few minutes before eating, or the greens will wilt and the apples will soften—this salad lives in the moment.
  • Toasting your walnuts for just three minutes in a dry pan transforms them from pleasant to absolutely unforgettable, and it's worth the small extra step.
03 -
  • Slice your apples with a sharp knife and work quickly—this isn't laziness, it's respect for the ingredient.
  • If you're serving a crowd, keep the components separate and assemble individual plates just before eating so no one gets a wilted, soggy bite.
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