Apple Walnut Salad with Balsamic Vinaigrette
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!
Servings: 6 servings
Calories: 445kcal
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.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 21g | Protein: 5g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 239mg | Potassium: 232mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2875IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg