Apple and Walnut Salad (Print Version)

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

# What You'll 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)

→ 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

# How-To Steps:

01 - In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
02 - In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese on top if desired.
05 - Serve immediately for maximum crispness and texture.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can make it while someone's setting the table.
  • The tartness of the vinaigrette plays against the natural sweetness of the apples in a way that makes you want another bite.
  • It's proof that a salad doesn't need a long ingredient list to feel satisfying and memorable.
02 -
  • Don't dress the salad more than a few minutes before serving, or the apples will start releasing moisture and the greens will soften—I learned this the hard way at a potluck where everything arrived soggy.
  • If you must make it ahead, keep the dressing separate and toss just before bringing it to the table, which gives you salad that tastes fresh rather than marinated.
03 -
  • Slice your apples at the last possible moment and store the rest of the salad components separately if you're prepping ahead—this keeps the apples from browning and the greens from wilting.
  • A light hand with the dressing is always better than too much; you can always add more, but you can't take it back once it's soaked in.
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