Apple and Walnut Salad

Last January, my sister arrived for dinner with a bag of Honeycrisp apples and nothing else, insisting we figure out something on the fly. We ended up tossing together whatever was in the fridge, and that accidental creation became the salad I now make for everything from Tuesday lunches to holiday potlucks.

I made this for a book club meeting once, watched three people who claimed to hate salad go back for seconds. There is something magical about how the dressing clings to every nook and cranny of the walnuts.

Ingredients

• 2 large crisp apples: Honeycrisp brings sweetness while Granny Smith offers bright tartness that cuts through rich cheese
• 80 g walnuts: Roughly chop them yourself rather than buying pre-chopped, they taste noticeably fresher that way
• 50 g mixed salad greens: Baby spinach adds heft while arugula contributes peppery bite against the sweet fruit
• 1 small celery stalk: Thinly sliced, it provides an unexpected crunch and subtle herbal freshness most people cannot quite identify
• 60 g crumbled blue cheese: Optional but highly recommended, the sharp creaminess ties everything together beautifully
• 2 tbsp extra-virgin olive oil: The foundation of your dressing, use something you would happily drizzle on plain bread
• 1 tbsp apple cider vinegar: Lemon juice works in a pinch but cider vinegar complements the apples perfectly
• 1 tsp honey or maple syrup: Just enough to balance the acidity without making the dressing cloyingly sweet
• 1 tsp Dijon mustard: This is what makes your vinaigrette actually emulsify instead of separating immediately

Instructions

Whisk together your dressing:

Combine olive oil, vinegar, honey, mustard, salt and pepper in a small bowl, whisking vigorously until the mixture turns cloudy and thickened slightly.

Prep your produce:

Core and thinly slice the apples, slice the celery stalk as thinly as you can manage, and give those greens a quick rinse and spin dry.

Combine everything:

Add the apples, celery, greens and walnuts to your largest salad bowl, then pour the dressing over and toss gently with your hands.

Finish with cheese:

Sprinkle the crumbled cheese across the top right before serving, letting some pieces fall deeper into the salad for surprise bites.

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My dad still talks about the time I served this alongside grilled salmon, how the brightness of the salad cut through the rich fish and made the whole meal feel lighter somehow.

Making It Your Own

Pears work beautifully here, especially Bosc or Asian varieties that hold their crunch when sliced. I have also swapped in toasted pecans when walnuts were not available.

Seasonal Twists

During autumn, add dried cranberries or fresh pomegranate seeds for festive color and bursts of tart sweetness. In summer, fresh basil leaves scattered on top add unexpected brightness.

Serving Suggestions

This salad holds up surprisingly well alongside heartier mains like roasted chicken or pork tenderloin. The sharp cheese and walnuts give it enough substance to feel like a real part of the meal rather than just an afterthought.

• Pair with a crisp white wine like Sauvignon Blanc or dry Riesling
• Keep extra walnuts on the side for anyone wanting extra crunch
• Consider omitting cheese entirely and serving it as a fresh starter

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Sometimes the simplest recipes become the ones we reach for most often, the reliable favorites that never fail to impress.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Prepare the dressing up to 3 days in advance and store refrigerated. However, assemble the salad just before serving to maintain crisp apple texture and prevent wilting greens.

→ What apple varieties work best?

Honeycrisp and Granny Smith are ideal for their crunch and balanced sweet-tart flavor. Fujis or Pink Ladies also work well. Avoid softer varieties like Red Delicious that can become mealy.

→ How do I toast walnuts properly?

Spread walnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, shaking halfway through. Watch closely as nuts can burn quickly. Cool completely before adding to salad.

→ What can substitute blue cheese?

Feta offers a tangy, salty alternative. For dairy-free options, omit cheese entirely or use nutritional yeast for umami flavor. Goat cheese or aged gouda also complement the apple flavors beautifully.

→ How long does dressed salad stay fresh?

Once dressed, consume within 1-2 hours for optimal texture. The acid in vinaigrette helps slow apple oxidation, but prolonged contact makes greens soggy. Store components separately and toss just before serving.