Apple Walnut Salad Recipe
Crisp apples, toasted walnuts, and a tangy-sweet cider vinaigrette make this easy Thanksgiving salad the perfect fall side dish.
Servings: 4 side salads
Calories: 298kcal
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.
Nutrition
Calories: 298kcal | Carbohydrates: 19g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 384mg | Potassium: 285mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1016IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 1mg
