Fresh, vibrant, and vegetarian-friendly, this apple walnut salad is the perfect dish for fall. Serve it on the side of any main dish, or add some protein to make it a complete meal of its own. Just don’t forget to drizzle the creamy balsamic dressing over top!
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Fall is officially apple season. Some states celebrate the apple harvest, with farmer’s markets overflowing with baskets of fresh-picked apples of all colors and sizes. Since apples are ripe and juicy in the fall, this is my favorite way to make a fall salad the celebrates the flavors of the season.
This salad isn’t just for grown-ups. It’s a kid-friendly salad that they can make with their favorite nuts and types of cheese. This salad is just as tasty as my Roasted Apple Salad. Or serve it before dinner and pair it with a Baked Ziti With Vodka Sauce. Talk about a filling meal!
If you follow the instructions and ingredients exactly, this is a vegetarian recipe. You can some shredded chicken to the salad if you aren’t vegetarian and want to turn it into a hearty lunch or dinner.
Leave the cheese out of the salad to make it dairy-free. It’s already a naturally gluten-free salad that’s big on flavor.
Why This Recipe Works
This is one of my favorite fall salads because it is so quick and easy. You literally just chop the ingredients and mix them together in a bowl.
It’s also one of the most versatile salads you can make. Change any of the ingredients to ones you like. Use sweeter apples, white onions, or red wine vinegar. It’s all up to you!
Apple walnut salad is a fresh and healthy salad. It’s a tasty way to eat more fiber. Lettuce is a good source of iron, the apples provide vitamin C, and walnuts contain essential healthy fats that your body needs.
Step-By-Step Instructions
Ingredients
Salad
- 3/4 cup raw walnut halves
- 8-9 cups chopped red or green leaf lettuce: you can substitute any type of lettuce, spinach, kale or arugula, if preferred
- 1/2 small red onion: or shallot
- 1/3 cup dried cranberries
- 1/2 cup crumbled feta cheese: or goat cheese, can use dairy free cheese
- 1 medium apple (cored, thinly sliced)
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup: you can substitute honey or agave, if preferred
- 1 clove garlic (minced)
- 1/3 cup extra virgin olive oil
- salt and pepper
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Chop the lettuce and slice the onion.
Preheat your oven to 350°F.
Create!
Spread the walnuts out into an even layer on a baking sheet. Bake for 5-7 minutes, watching closely and tossing halfway, to prevent burning. The walnuts will be slightly golden and fragrant when ready.
Transfer to a cutting board to cool, then roughly chop.
To make the salad dressing, add the balsamic vinegar, dijon mustard, maple syrup, and garlic to a small bowl. Whisk to combine. Slowly drizzle in the olive oil, while whisking, until fully emulsified.
Taste and season with salt and pepper, as desired.
Add the lettuce, and half of the onions, cranberries, feta cheese and apple slices to a large bowl.
Add a few tablespoons of the dressing, or to taste, to the salad and toss to combine.
Chef’s Tip: you can also serve the dressing on the side, if preferred.
Present!
Divide the salad between 6 bowls and top with the walnuts and remaining red onion, cranberries, feta and apple slices.
Tips and Techniques
- Crunchy apple varieties like gala, granny smith, fiji and honeycrisp work well in this recipe.
- You can swap out the lettuce for a different variety or for spinach, arugula, or kale.
- Walnuts can be replaced with pecans or seeds like pepitas or sunflower seeds.
- Store salad and dressing separately in the refrigerator. Consume within 2-3 days. Dress the salad immediately before serving.
FAQ’s
How Do You Keep Apples From Turning Brown?
Spritz your apple slices with lemon juice before you add them on top of the salad. The lemon juice prevents the apples from turning brown.
Is This The Same As A Waldorf Salad?
Even though this salad has both apples and walnuts, it is not a Waldorf salad. A Waldorf salad usually contains celery and grapes and the dressing is mayonnaise-based. I used a balsamic vinegar dressing.
Can I Make The Dressing Ahead Of Time?
Yes, you can make this dressing ahead of time. Store the homemade balsamic vinegar salad dressing in a mason jar that seals completely with a lid. This way, the dressing won’t spill or leak. Store it in the refrigerator for up to two weeks.
More Salad Recipes
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Apple Walnut Salad with Balsamic Vinaigrette
Ingredients
Apple Salad
- 3/4 cup walnut halves
- 8-9 cups red or green leaf lettuce (chopped)
- 1/2 small red onion (or shallot, thinly sliced)
- 1/3 cup dried cranberries
- 1/2 cup feta cheese (crumbled)
- 1 medium apple (cored, thinly sliced)
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 3 tablespoons dijon mustard
- 2 tablespoons maple syrup (or honey or agave)
- 1 clove garlic (minced)
- 3/4 cup extra virgin olive oil
- salt
- pepper
Instructions
Apple Salad
- Preheat your oven to 350°F.
- Spread the walnuts out into an even layer on a baking sheet. Bake for 5-7 minutes, watching closely and tossing halfway, to prevent burning. The walnuts will be slightly golden and fragrant when ready.3/4 cup walnut halves
- Transfer to a cutting board to cool, then roughly chop.
- Add the lettuce and half of the onions, cranberries, feta cheese and apple slices.8-9 cups red or green leaf lettuce, 1/2 small red onion, 1/3 cup dried cranberries, 1/2 cup feta cheese, 1 medium apple
Balsamic Vinaigrette
- Add the balsamic vinegar, dijon mustard, maple syrup, and garlic to a small bowl. Whisk to combine. Slowly drizzle in the olive oil, while whisking, until fully emulsified.1/4 cup balsamic vinegar, 3 tablespoons dijon mustard, 2 tablespoons maple syrup, 1 clove garlic, 3/4 cup extra virgin olive oil
- Taste and season with salt and pepper, as desired.salt, pepper
- Add a few tablespoons of the dressing, or to taste, to the salad and toss to combine. Alternatively, the dressing can be served on the side.
- Divide the salad between 6 bowls and top with the walnuts and remaining red onion, cranberries, feta and apple slices.
Notes
Tips and Techniques
- Crunchy apple varieties like gala, granny smith, fiji and honeycrisp work well in this recipe.
- You can swap out the lettuce for a different variety or for spinach, arugula, or kale.
- Walnuts can be replaced with pecans or seeds like pepitas or sunflower seeds.
- Store salad and dressing separately in the refrigerator. Consume within 2-3 days. Dress the salad immediately before serving.
LaKita says
This apple walnut salad is so loaded with flavor and surprisingly filling! Definitely my new favorite salad recipe.
Nicoletta De Angelis Nardelli says
These types of salads are among my favorite lunch ideas. And your apple walnut salad was such a tasty one, with that drizzle of balsamic dressing over top!
Tammy says
Honestly salads can be so hearty and refreshing at the same time. I’ve been craving one too and this surely hits the spot!
Leslie says
What a gorgeous salad! I love the flavor combinations with the walnuts, apples, and feta! YUM!!
Sean says
This is such a great fall salad. It was light and perfect with my chicken.
Nancy says
Such a flavorful salad. I love all the tastes and textures — the cranberries are a great touch.
Marta says
I loved the variety of flavors and textures in this apple walnut salad. That balsamic vinaigrette really pulled everything together with it’s tart sweetness.
Amanda says
I just loved this fall salad! The apples and creamy feta were perfect together, and the balsamic vinaigrette was so much better than those store-bought dressings. I’ll definitely make this again for fall.
Linda says
One of my favorite salads for fall! This was delicious with the dried cranberries and sweet crunchy apple. Of course, the balsamic dressing put it over the top. I served it with chicken on top for lunch and it was a big hit.
Bernice says
I’m never not craving a salad. This apple and walnut salad was so tasty. I added a few cubes of gouda cheese and it was so perfect for lunch. The vinaigrette really tied the whole salad all together. Will definitely make again!