Crisp apples, toasted walnuts, and a tangy-sweet cider vinaigrette make this easy apple walnut salad the perfect fall side dish.
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This apple and walnut salad has everything I want in a fall salad: crisp apples, crunchy toasted walnuts, fresh greens, and a tangy-sweet cider vinaigrette that ties everything together.
The key is using a firm, sweet-tart apple that won't soften in the salad and toasting the walnuts first, which gives them a much deeper, nuttier flavor. It's simple enough for a weeknight but pretty enough for a holiday table.
If you love seasonal salads, try my apple salad with gorgonzola and pistachios, Thanksgiving salad with butternut squash, or lentil salad with Dijon next.
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Why You'll Love This Thanksgiving Salad
- Lots of texture: Crisp apples and toasted walnuts balance the tender greens.
- Quick: The salad and homemade cider vinaigrette come together in minutes.
- Versatile: Serve it as an easy fall side dish or add protein to turn it into a meal.
Ingredient notes
- Apples: Choose a crisp apple that won't become soft once sliced. Honeycrisp, Pink Lady, Fuji, or Granny Smith are especially good options depending on how sweet or tart you want the salad.
- Walnuts: Toast them before adding them to the salad. It takes just a few minutes but makes their flavor noticeably richer.
- Apple cider vinegar: Its fruity acidity works especially well with apples and balances the richness of the walnuts and cheese.
How To Make Apple Walnut Salad
*See recipe card below for printable instructions.
Toast the walnuts. In a medium-sized skillet, toast the walnuts over low heat, stirring frequently, until they become fragrant, about 7 minutes. Remove from heat to cool.
Make the cider vinaigrette. Whisk/shake the dressing ingredients until emulsified.
Assemble the salad. Combine the greens and remaining ingredients.
Dress and serve. Add the vinaigrette just before serving and toss gently.
Expert Tips
- Slice the apples shortly before serving. This keeps them looking fresh and prevents unnecessary browning.
- Let the walnuts cool before adding them. Warm nuts can wilt delicate greens.
- Don't overdress the salad. Start with part of the vinaigrette, toss, then add more as needed.
Variations & Substitutions
- Apples: Use any firm, crisp sweet or tart apple.
- Walnuts: Substitute pecans if needed.
- Cheese: Use goat cheese for a milder flavor.
- Dairy-free/vegan: Use a vegan feta cheese substitute.
- Make it a meal: Add chickpeas, lentils, tofu, or another favorite protein.
Make Ahead & Storage
Make ahead: Prepare the apple cider vinaigrette and toast the walnuts ahead of time. Assemble the salad and slice the apples shortly before serving.
If you need to slice the apples well in advance, soak them for 5 minutes in water mixed with ¼ teaspoon salt per cup of water, then rinse and dry well.
Storage: Store salad in the fridge for up to 4 days. Once dressed, the greens will soften, so only dress as much salad as you plan to eat. Store leftover components separately when possible.
More Fall Salad Recipes
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Apple Walnut Salad Recipe
Ingredients
- ½ cup walnuts, chopped
- 5 ounces baby arugula
- 1 large Fuji or Honeycrisp apple, cored and thinly sliced (or 2 small apples)
- ½ cup crumbled feta cheese
- ¼ cup dried cranberries
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 ½ Tablespoons apple cider vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
Instructions
- Toast the walnuts. In a medium-sized skillet, toast the walnuts over low heat, stirring frequently, until they become fragrant, about 7 minutes. Remove from heat to cool.
- Make the cider vinaigrette. In a small bowl, whisk the dressing ingredients until emulsified. Or, add all of the dressing ingredients to a small mason jar and shake until blended.
- Assemble the salad. In a large salad bowl, combine the arugula, apples, toasted walnuts, feta, and cranberries.
- Dress and serve. Add the vinaigrette just before serving and toss gently to coat all of the ingredients. Serve immediately.
Video
Notes
- Make ahead: Prepare the apple cider vinaigrette and toast the walnuts ahead of time. Assemble the salad and slice the apples shortly before serving.
- Storage: Store salad in the fridge for up to 4 days. Once dressed, the greens will soften, so only dress as much salad as you plan to eat. Store leftover components separately when possible.
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