Crisp Apple and Walnut Salad with Maple Vinaigrette

After many New England autumns in the kitchen, I’ve learned what people want on the table this time of year: cozy, seasonal, and full of texture. This Apple Walnut Salad is one of my go-to lighter dishes between bowls of soup and baked casseroles. It’s bright, easy to make, and showcases fall ingredients—crisp apples, toasted walnuts, tart cranberries, and a tangy maple-balsamic vinaigrette—that make a side salad feel like the star.

Fall produces great apples, and this salad celebrates them. Use a firm, crisp variety like Honeycrisp, Granny Smith, or Fuji so the slices hold up and offer a pleasant contrast to creamy cheese and crunchy nuts. A simple maple-balsamic vinaigrette brings sweetness and acidity, tying the components together without overpowering the fresh greens.

Apple Walnut Salad Recipe Ingredients

• Spring mixed greens (about 5 oz) — spinach, arugula, baby romaine, or a premixed spring blend
• Apple — 1 medium Granny Smith or Honeycrisp, thinly sliced (about 2 cups)
• Toasted walnuts — 1 cup
• Cheese — 6 oz extra-sharp Vermont cheddar in chunks, or crumbled feta
• Sweetened dried cranberries — 1/4 cup
• Maple Balsamic Vinaigrette — 1/4 to 1/3 cup to dress the salad (full dressing recipe below)

Maple Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup (not pancake syrup)
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced red onion
• 1 clove garlic, finely minced
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Extra tip: Toast walnuts in a dry skillet over medium heat, stirring until fragrant and lightly browned. Let them cool before adding to the salad to keep greens crisp.

How to Make Apple and Walnut Salad

Step 1 — Make the dressing: Combine the olive oil, balsamic vinegar, pure maple syrup, Dijon, minced red onion, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake or whisk until emulsified. Set aside to let flavors meld while you assemble the salad.

Step 2 — Assemble the salad: Place the spring greens in a large bowl or on a serving platter. Thinly slice the apple and arrange the slices over the greens. Sprinkle the toasted walnuts, cheese chunks or crumbles, and dried cranberries on top.

Step 3 — Dress and serve: Drizzle 1/4 to 1/3 cup of the maple-balsamic vinaigrette over the salad just before serving. Gently toss to coat the ingredients evenly. Serve any extra dressing on the side.

For best texture, slice the apples shortly before assembling and dress the greens immediately before serving so they stay crisp.

Variations

• Swap walnuts for toasted pecans, almonds, or candied walnuts for extra sweetness.
• Add thinly sliced red onion or shallot for more bite.
• Use apple cider vinegar instead of balsamic, or honey instead of maple syrup, for a different flavor profile.
• Try blue cheese, gorgonzola, or goat cheese in place of cheddar or feta.
• Mix different greens—baby kale, butter lettuce, or red leaf all work well.

Pro Tips

• Slice apples close to serving time to prevent browning.
• Dress the salad right before you serve it to keep greens from getting soggy.
• Cool toasted nuts fully before adding them to the salad to avoid wilting the lettuce.

FAQ

Serving Suggestions

This Apple Walnut Salad makes a fresh, bright side for hearty fall mains like chowder, roasted chicken, or pasta. It’s also substantial enough to serve as a light main with crusty bread, rolls, or simple protein sides.

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4

Notes: Store extra dressing in the refrigerator for up to a month. If you need to save time, purchase pre-toasted walnuts and a good-quality pure maple syrup for the dressing.