With crisp apples, toasted walnuts, and mixed greens tossed in a maple vinaigrette, this fall salad takes the same time as your usual lettuce-and-ranch situation but actually makes you want to eat your vegetables. This apple walnut salad works just as well next to Tuesday’s rotisserie chicken as it does on your Thanksgiving table.
I started making this salad during that October slump when I’d been cycling through the same bagged salad routine for a few months. One night, I tossed in some apple slices and walnuts from the pantry, whisked together a quick vinaigrette, and watched my kids actually come back for seconds of salad. Actual salad seconds!
The apples bring sweetness and crunch that play off the earthy walnuts, while a simple maple vinaigrette ties everything together without masking the fresh flavors. You’re not drowning lettuce in dressing to make it edible; you’re building layers of texture and taste.
The whole thing comes together in about ten minutes, and most of that is just chopping an apple. You get a salad that actually complements your meal instead of just taking up plate space. Make it once, and it becomes your answer to “what vegetable should I make?” all fall long.
Whether you need a quick, healthy lunch or a side dish that’ll steal the show at your next dinner party, this salad delivers every single time. Let me guide you through the simple steps to create this classic fall salad.
Looking for more fall sides? Try cheesy mashed potatoes, stuffed acorn squash, or slow cooker apples.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Salad greens: I usually grab a spring mix or mesclun blend. Arugula adds a nice peppery bite if you want something with more personality, or stick with baby spinach for a milder flavor.
- Apples: Honeycrisp and Fuji are my go-to choices because they stay crisp and don’t brown as quickly as other varieties. Granny Smith works great if you want a tart contrast to the sweet dressing.
- Walnuts
- Dried cranberries
- Blue cheese or feta cheese
- Olive oil
- Red wine vinegar
- Maple syrup: Real maple syrup, not pancake syrup. Honey also works if that’s what you have on hand.
- Salt
How to Make Apple Walnut Salad
- In a medium bowl, combine the olive oil, red wine vinegar, maple syrup, and salt. Whisk everything together until it’s well combined and slightly emulsified.
- Place 4 cups of salad greens in the bowl you plan to serve from.
- Core both apples and slice them into thin pieces, about ¼ inch thick. I don’t peel mine because the skin adds color and texture, plus it saves time. If you’re making this ahead, toss the apple slices with a small amount of lemon juice to prevent them from browning.
- Scatter the sliced apples, walnuts, dried cranberries, and cheese over the greens. Toss it all with salad tongs to distribute the ingredients evenly.
- Pour the dressing over the salad right before you’re ready to eat. Toss everything again to coat the greens and ingredients. Start with about three-quarters of the dressing, then add more if needed. You can always add more, but you can’t take it back once the salad is swimming in it.
Serving Ideas
I love serving this apple walnut salad alongside fall dinners, such as roasted chicken or a casserole, for a simple weeknight dinner. I also make this salad when I’m hosting a small gathering. It’s the kind of dish that looks like you fussed over it way more than you actually did.
For a heartier meal, top the salad with grilled salmon or turkey for an added protein boost. The walnuts and blue cheese already pack some richness, so the protein needs to be well-seasoned and straightforward. If you’re feeding vegetarians, a handful of chickpeas or some crumbled goat cheese adds staying power without overwhelming the delicate balance of flavors.
How to Store
Like most salads, this one is best eaten fresh. The greens stay crisp, the apples don’t brown, and everything tastes the way you intended. But I get it, sometimes you need to plan.
To make this ahead of time, make all your components separately and store them in airtight containers in the refrigerator. The salad greens will keep for 3-4 days. The apples (toss them with a bit of lemon juice to prevent browning) last about 2 days. The walnuts, cranberries, and cheese all hold up well for 4 to 5 days. The dressing can be stored for up to a week in a jar with a tight-fitting lid.
When you’re ready to eat, combine all the ingredients in a bowl and dress it just before serving. This way, you avoid the soggy greens situation that nobody wants.
If you’ve already assembled the whole salad, it’ll keep in the refrigerator for about 1 day, though the greens will start to wilt and soften. The dressing will also cause the apples to become slightly brown around the edges.
Tips & Tricks
Be sure to check out the step by step instructions
- Toast the walnuts to add another layer of flavor. Place them in a 350°F oven for 8-10 minutes, keeping a close eye on them so they don’t burn. The heat brings out their natural oils, giving them a deeper, almost buttery flavor that pairs beautifully with the crisp apples.
- Not all apples are created equal when it comes to salads. Stick with crisp, slightly tart apple varieties like Honeycrisp, Granny Smith, or Fuji. They hold their texture better and won’t turn brown as quickly.
- If you need to slice the apples ahead of time, toss them with a bit of lemon juice to slow down the browning process.
- Wait until you’re ready to eat before tossing everything together with the dressing. Your salad will stay crisp and fresh.
- The blue cheese or feta isn’t just a garnish. The salty, tangy cheese complements the sweetness of the apples and cranberries, adding a creamy element. Goat cheese is also a good choice for a less salty, more creamy vibe.
- This maple vinaigrette is so good that you’ll want to use it on other salads as well. I often double the dressing recipe and keep extra in a jar in the fridge for up to a week. Shake it well before use, as the oil and vinegar may separate.
Reader Questions
You can substitute goat cheese for something creamy and mild, or even shaved Parmesan for a nuttier flavor. I’ve made this with whatever cheese I had in the fridge, and it always turns out great.
Pecans are a good substitute. They have a similar buttery flavor and crunchy texture. Candied pecans or walnuts work wonderfully if you want to add a touch of sweetness. Almonds (sliced or slivered) also work well, though they’re a bit more neutral in flavor. If you have a nut allergy, try toasted pumpkin seeds or sunflower seeds for that essential crunch.
I usually reach for spring mix or baby spinach because they’re tender and don’t overpower the other flavors. Arugula adds a peppery kick if you want something with more personality. You could even use chopped romaine for extra crunch, though I find it a bit too sturdy for this particular salad.
You can, and the dressing will still be delicious. Honey is slightly sweeter and thicker than maple syrup, so you may want to use slightly less—start with two teaspoons and add more if needed. The flavor will be different but equally good. I’ve also used agave nectar when that’s what I had on hand.
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Apple Walnut Salad Recipe
Ingredients
- 4 cups salad greens
- 2 apples cored and sliced
- ½ cup walnuts
- ⅓ cup dried cranberries
- 3 ounces blue cheese or feta cheese
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together the olive oil, red wine vinegar, maple syrup, and salt until well combined.3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon maple syrup, ½ teaspoon salt
- Put the salad greens in a serving bowl.4 cups salad greens
- Core and thinly slice the apples.2 apples
- Add them to the serving bowl along with the walnuts, cranberries, and cheese. Toss to mix.½ cup walnuts, ⅓ cup dried cranberries, 3 ounces blue cheese
- Pour the dressing over the salad and toss gently to combine.
Notes
- You can also toast the walnuts for 8-10 minutes at 350°F.
- To make ahead, prepare the ingredients, then combine them all and dress the salad just before serving.
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Nutrition Information
Nutrition facts are estimates.
