Apple and Walnut Salad (Printable Version)

Crisp apples and walnuts with mixed greens 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 - 1.75 oz mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese

05 - 2.1 oz crumbled blue cheese or feta (optional, omit for dairy-free)

→ 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

# Steps:

01 - In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper until fully 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 to maintain maximum crispness of greens and apples.

# Expert Advice:

01 -
  • It comes together in the time it takes to brew coffee, yet tastes like you spent hours fussing over it.
  • The contrast between crisp apples and toasted walnuts hits a textural sweet spot that keeps you coming back for another bite.
02 -
  • Don't dress the salad more than a few minutes before eating it—I learned this the hard way when I prepped one for a late lunch and came back to a soggy disappointment.
  • Toasting your walnuts in a dry pan for two minutes changes the entire flavor profile; it's a small step that feels optional until you taste the difference.
03 -
  • If your mustard is old or weak, the dressing won't emulsify properly—fresh Dijon makes all the difference in whether this tastes homemade-good or just thrown together.
  • Chill your serving bowl for five minutes before assembling if you're working in a warm kitchen; cold salad stays crisp longer and feels more refreshing on the palate.
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