Salads > Seasonal Salads > Fall Salads > Apple and Walnut Salad Recipe

Apple Walnut Salad with Maple Vinaigrette

A delightful fall salad combining crisp apples, toasted walnuts, crumbled cheese, and a sweet and tangy maple vinaigrette. Perfect as a side dish or a light lunch.

Prep Time
15 minutes
Cook Time
5 minutes
Servings
4
Ingredients
  • 5 oz Mixed Greens
  • 2 Apples (Honeycrisp or Gala)
  • 1/2 cup Walnuts
  • 1/4 cup Cranberries (dried)
  • 1/4 cup Feta Cheese (crumbled)
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 4 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Apples and Walnuts

Wash, core, and dice the apples into bite-sized pieces. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Be careful not to burn them. Let them cool slightly, then roughly chop.

Make the Maple Vinaigrette

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined. Taste and adjust seasonings as needed.

Assemble the Salad

In a large bowl, combine the mixed greens, diced apples, toasted walnuts, dried cranberries, and crumbled feta cheese. Drizzle the maple vinaigrette over the salad and toss gently to coat. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Fiber: 2g
Sugar: 8g

Other Considerations for Nutrition

Nutritional values are estimates and can vary based on specific ingredients and portion sizes. Consider using low-fat cheese or reducing the amount of maple syrup to lower the calorie count. Walnuts are a good source of healthy fats, but consume them in moderation.

← Beet and Goat Cheese Salad with Balsamic Glaze →

FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute feta with goat cheese, blue cheese, or even a sharp cheddar for a different flavor profile.
  • Can I make the vinaigrette ahead of time?

    Yes, the vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. Be sure to whisk it well before using.
  • What other nuts can I use?

    Pecans or slivered almonds would also work well in this salad.