I’ll never forget the afternoon I threw together my first Apple Walnut Salad—it was one of those happy kitchen accidents that turned into an instant classic. I had just come back from the farmers’ market with a bag of crisp Honeycrisp apples and a craving for something fresh. Tossing them with toasted walnuts, peppery arugula, and a maple-kissed dressing felt like capturing autumn in a bowl. That perfect balance of sweet apples, crunchy nuts, and tangy cheese? Absolute magic. Now it’s my go-to for Friendsgiving, weeknight dinners, or anytime I want a salad that’s anything but boring. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Apple Walnut Salad
Let me count the ways this salad steals every meal it touches—seriously, it’s the first thing to disappear from my Thanksgiving table every year! Here’s why it’s my fall obsession:
- Ready in minutes: Toast the walnuts while slicing apples—boom, you’ve got dinner.
- Sweet-meets-savory perfection: Juicy apples play off salty cheese while maple dressing ties it all together.
- Friendsgiving superstar: Bright enough to impress guests (like this watermelon feta salad), easy enough for stressed hosts.
- Autumn in every bite: Crisp apples, toasty nuts, and cinnamon-kissed dressing? Pure seasonal bliss.
Pro tip: Double the batch—leftovers (if you have any!) get even better as flavors mingle.
Ingredients for Apple Walnut Salad
This salad sings because of its simple, fresh ingredients—no fluff, just flavor. I’ve learned that quality matters here, especially with so few components. Here’s what you’ll need to make this crisp, nutty masterpiece:
For the Salad
- 3/4 cup raw walnut halves – Trust me, toasting them is non-negotiable for that deep, cozy flavor.
- 2 small apples or 1 large apple, cored and thinly sliced (I swear by Honeycrisp—they stay crisp and sweet!)
- 4 ounces baby arugula – About 4 tightly packed cups; the peppery bite balances the sweetness.
- 3 Belgian endives (6 ounces total) – Thinly sliced for subtle bitterness and gorgeous texture.
- 1/3 cup dried cranberries or golden raisins – Little bursts of chewy sweetness in every forkful.
- 3 ounces crumbled gorgonzola, goat cheese, or feta (about 1/2 cup) – Salty, creamy magic. I use whatever’s in my fridge!
For the Dressing
- 1 small shallot, very finely chopped – The flavor backbone; mince it fine so no one gets a raw bite.
- 3 tablespoons extra virgin olive oil – The good stuff here makes all the difference.
- 2 tablespoons red wine vinegar – For that bright tang to cut through the richness.
- 1 tablespoon pure maple syrup – Just enough sweetness to hug the apples and walnuts.
- 3/4 teaspoon kosher salt (more on salt types here) – Season in layers!
- 1/4 teaspoon ground cinnamon – A whisper of warmth—don’t skip it.
That’s it! Simple pantry staples that turn into something extraordinary. Now let’s make some magic.
How to Make Apple Walnut Salad
Alright, let’s get to the fun part—turning those gorgeous ingredients into a salad that’ll have everyone reaching for seconds. Don’t let the fancy look fool you; this Apple Walnut Salad is seriously easy. Here’s how I do it, step by step, with all my favorite little tricks sprinkled in.
Toasting the Walnuts
First things first: toasting those walnuts. I know, I know—it’s an extra step, but hear me out. Raw walnuts taste like cardboard compared to toasted ones. Just 10 minutes in the oven transforms them into these rich, buttery little crunch bombs. Spread them on a baking sheet (no oil needed!) and pop them in at 350°F. Keep an eye out—when your kitchen smells like a cozy fall day and the nuts turn golden, they’re done. Pull them out immediately, or they’ll go from toasty to tragic fast!
Preparing the Dressing
While the walnuts toast, whip up the dressing. It’s all about balance here—too much maple syrup and it’s cloying, too much vinegar and it’ll make you pucker. I start with the finely minced shallot (those little bits add such a nice bite), then add the olive oil, red wine vinegar, maple syrup, salt, and that pinch of cinnamon. Whisk it like you mean it—you want the maple syrup to fully dissolve and the oil to emulsify just a bit. Taste and tweak: maybe a smidge more salt or vinegar to make the flavors pop.
Here’s where I cheat a little: I toss the apple slices in the dressing right away. Not only does this coat them evenly, but the acidity helps keep them from browning. Genius, right? Just scoop them out when you’re ready to assemble, leaving some of that tasty dressing behind.
Now, the grand finale: layer that arugula and endive in your biggest, prettiest bowl. Sprinkle half the cranberries, cheese, and walnuts over the greens. Add those glossy apple slices and a few spoonfuls of dressing—don’t drown it, just enough to make everything glisten. Toss gently (I use my hands for this part—more control!), then top with the remaining goodies for a picture-perfect finish. One last light toss, and boom—you’ve got a salad that’s as stunning as it is delicious.
Want to see another take on this? Check out this classic apple walnut salad version for more inspiration. But trust me, once you try my method, you’ll be hooked!
Tips for the Best Apple Walnut Salad
After making this salad more times than I can count (seriously, my friends beg for it!), I’ve picked up some game-changing tricks. Here’s how to take your Apple Walnut Salad from good to “can I have the recipe?” amazing:
- Chill those apples: Pop them in the fridge for an hour before slicing—they’ll stay crisp longer and won’t turn your salad watery.
- Dressing on the side: If prepping ahead, keep dressing separate (like with this coleslaw) and toss just before serving. Nobody likes soggy greens!
- Cheese freedom: Out of gorgonzola? Feta adds salty punch, goat cheese brings creaminess, or skip it entirely for a dairy-free version.
- Toast extra walnuts: They disappear fast—I always make a double batch for snacking (oops, chef’s privilege!).
Bonus tip: If your apples brown slightly, don’t panic—a quick lemon juice spritz fixes everything!
Serving Suggestions for Apple Walnut Salad
Oh, the places this salad goes! I’ve served it with everything from Thanksgiving turkey to Tuesday night takeout—it’s that versatile. For holiday meals, it’s the perfect bright counterpoint to rich dishes like mashed potatoes and gravy. Just last Friendsgiving, I piled it next to a glazed ham and watched it vanish before the rolls even made it around the table. Weekday lunch? Toss in some grilled chicken and crusty bread for a meal that feels fancy but takes zero effort. And don’t even get me started on how gorgeous it looks at potlucks—that confetti of red apples, white cheese, and golden walnuts basically screams “autumn centerpiece.” Pro tip: Bring copies of the recipe. You’ll need them.
Apple Walnut Salad Variations
One of my favorite things about this salad? How easily it adapts to whatever’s in your fridge or pantry! Swap pecans for walnuts when you want a buttery crunch, or try spinach instead of arugula for a milder bite. Out of cranberries? Pomegranate seeds add gorgeous color and pop. Even the cheese is flexible—blue cheese lovers, this is your moment. Mix it up and make it yours!
Nutritional Information
Just a quick note—nutritional values can vary based on your specific ingredients (like cheese choices or apple size). But for a general idea, each serving of this Apple Walnut Salad packs roughly: 320 calories, 24g fat (the good kind from walnuts and olive oil!), 22g carbs, and 7g protein. Not too shabby for a salad that tastes like dessert!
Frequently Asked Questions
Can I make Apple Walnut Salad ahead of time?
Absolutely! Here’s my foolproof method: Prep all the ingredients (even toast those walnuts) and keep them separate in the fridge. The dressing gets its own little container—trust me, you don’t want soggy greens. When it’s showtime, just toss everything together. The apples might brown slightly, but a quick squeeze of lemon juice fixes that. I’ve done this for countless dinner parties, and nobody ever guesses it wasn’t made fresh!
What are the best apple substitutes if I don’t have Honeycrisp?
No Honeycrisp? No problem! Fuji and Gala apples work beautifully—they’re sweet, crisp, and hold up well in salads. If you like a tart kick, try Pink Lady or Jazz apples. Just avoid super soft varieties like Red Delicious (they turn mushy faster than you can say “pass the salad”). Pro tip: Taste your apple first—if it’s delicious raw, it’ll shine in the salad!
How do I keep the walnuts crisp in this salad?
Here’s my secret: Toast those walnuts right before serving. I know it’s tempting to do it ahead, but they lose their crunch fast. If you must prep early, store them in an airtight container at room temp—never the fridge (the moisture is their enemy!). And when assembling, sprinkle half the walnuts in with the greens and save the rest for topping. That way, every bite has that perfect toasty crunch!
Apple Walnut Salad
Equipment
- Baking Sheet
- Mixing Bowl
- Serving bowl
Ingredients
For the Salad
- 3/4 cup raw walnut halves
- 2 small apples or 1 large apple, cored and thinly sliced recommended: Honeycrisp
- 4 ounces baby arugula about 4 tightly packed cups
- 3 Belgian endives about 6 ounces
- 1/3 cup dried cranberries or golden raisins
- 3 ounces crumbled gorgonzola, goat cheese, or feta about a generous 1/2 cup
For the Dressing
- 1 small shallot, very finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
- In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.
- In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you’ll have 3 cups or so). Add them to the bowl.
- Add half each of the cranberries, cheese, and walnuts.
- With a spoon, scoop the apple slices into the salad (some of the dressing and shallots will cling to the apples; some will be left behind in the bowl). Add a few more spoonfuls of the dressing to the salad to moisten it, then toss to coat. If the salad seems dry at this point, continue to spoon on small amounts of the dressing, tossing after each, until it’s moist but not sopping.
- Sprinkle the remaining cranberries, cheese, and walnuts over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired. Enjoy immediately, with any remaining dressing on the side for serving as desired.