Description
This Apple Walnut Salad w/ Apple Cider Vinaigrette is everything I love about bright, crisp fall flavors wrapped up in a bowl. The apple cider vinaigrette glistens like autumn sunlight over mixed greens, tender honeycrisp apples, crunchy walnuts (candied if you like a little indulgence), tangy feta, and chewy dried cranberries each bite is a mini adventure.
Ingredients
Units
Scale
Candied Walnuts (optional)
- 2 tbsp brown sugar
- 1 tbsp unsalted butter
- 1/2 cup chopped walnuts
Apple Walnut Salad
- 4 cups mixed greens
- 2 medium honeycrisp apples, sliced or chopped
- 1/2 medium red onion, thinly sliced
- 1/2 cup candied walnuts (from above)
- 1/4 cup dried cranberries
- 1/4 cup pepitas
- 1/4 cup feta cheese, crumbled
- 1/2 cup apple cider vinaigrette
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- ~1/3 cup extra‑virgin olive oil
- 1‑2 tbsp honey or maple syrup (to taste)
- ~1 tsp Dijon mustard
- 1 clove garlic, minced (optional)
- Salt & freshly ground black pepper, to taste
Instructions
- (Optional) Make the candied walnuts: Line a sheet pan with parchment. Melt butter and brown sugar in a saucepan over low heat, stir until combined. Add walnuts, stir until coated. Spread on sheet, cool for 1 hour.
- Make the vinaigrette: Whisk vinegar, honey/maple, mustard, garlic, salt, and pepper. Slowly stream in olive oil, whisking until emulsified. Adjust flavor to taste.
- Assemble the salad: Layer greens, apples, and onions. Sprinkle walnuts, cranberries, pepitas, and feta. Drizzle with vinaigrette. Serve fresh.
Notes
Use fresh honeycrisp apples and quality olive oil for best flavor. Swap walnuts for pecans or seeds. Keep salad components separate until serving. Vegan version: use vegan butter and cheese, and maple syrup in vinaigrette.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg