Apple Walnut Maple Salad

This refreshing apple walnut salad with maple dijon vinaigrette balances sweet, tangy, and savory flavors in every bite. The crisp apples and crunchy walnuts create a perfect contrast against the tender greens, while the homemade dressing ties everything together with its subtle maple sweetness.

I first created this salad for a fall dinner party and it was the unexpected star of the meal. My guests kept asking for the dressing recipe, and now it has become my signature dish when entertaining.

Ingredients

• Mixed greens: Provide the perfect tender base. I prefer a blend of spinach and arugula for their peppery notes
• Honeycrisp or Granny Smith apples: Add essential crispness and sweetness. Choose firm apples with unblemished skin
• Toasted walnuts: Contribute richness and crunch. Toasting amplifies their natural oils and flavor
• Dried cranberries: Offer chewy texture and tart sweetness. Look for ones without added sugar if possible
• Feta or goat cheese: Provides creamy tanginess. Crumble just before serving for the freshest taste
• Red onion: Adds a gentle bite. Slice it paper thin to prevent overwhelming the other flavors
• Extra virgin olive oil: Creates the silky base. Use a good quality oil for best flavor
• Apple cider vinegar: Brings brightness. Raw unfiltered varieties offer more complex flavor
• Pure maple syrup: Adds natural sweetness. Always use real maple syrup not pancake syrup
• Dijon mustard: Emulsifies the dressing and adds depth. Smooth varieties work best here
• Salt and pepper: Balance all the flavors. Freshly ground pepper makes a noticeable difference

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Step-by-Step Instructions

Prepare the vinaigrette:

Add olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper to a small bowl. Whisk vigorously until completely combined and slightly thickened. The mustard helps emulsify the dressing, creating a smooth consistency that clings perfectly to the greens. Let the dressing sit for at least 5 minutes to allow flavors to meld.

Toast the walnuts:

Spread walnuts in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully as nuts can burn quickly. Remove immediately from the hot pan to cool. This simple step enhances their flavor dramatically and provides crucial texture contrast.

Prepare the apple:

Core the apple and slice it thinly using a sharp knife or mandoline. Leave the skin on for color, nutrition and texture. If preparing in advance, toss apple slices with a little lemon juice to prevent browning. The thin slices allow the apple flavor to distribute throughout the salad.

Assemble the salad:

Place greens in a large bowl. Add apple slices, toasted walnuts, dried cranberries, and thinly sliced red onion. Sprinkle cheese over the top. The layering of ingredients ensures every serving receives a perfect balance of flavors and textures.

Dress and serve:

Drizzle the vinaigrette over the salad just before serving. Toss gently using tongs or salad servers to avoid bruising the delicate greens. The dressing should lightly coat everything without pooling at the bottom of the bowl. Serve immediately for maximum freshness and crunch.

The maple syrup in this dressing is my secret weapon. I discovered its magic when I ran out of honey one day and made this substitution out of necessity. The deeper, more complex sweetness of maple creates a dressing that people always notice is different from standard vinaigrettes but can never quite identify the secret ingredient.

Make It Seasonal

This salad adapts beautifully to any season with simple swaps. In summer, try peaches or berries instead of apples. Fall and winter call for pears or persimmons. Spring is perfect for strawberries or fresh cherries. The dressing works harmoniously with any fruit, making this a year round favorite that never feels repetitive.

Serving Suggestions

This versatile salad pairs wonderfully with roasted chicken, grilled salmon, or a hearty soup. For a complete meal, serve alongside a crusty baguette and a glass of crisp white wine or sparkling water with lemon. When entertaining, I often arrange this salad on a large platter rather than tossing it, creating a stunning presentation where guests can appreciate all the colorful components.

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Storage Tips

For make ahead convenience, prepare all components separately and assemble just before serving. Store greens wrapped in a damp paper towel in the refrigerator. Keep toasted nuts in an airtight container at room temperature. The dressing will solidify when cold, so remove it from the refrigerator 15 minutes before using and shake vigorously to recombine.

Frequently Asked Questions

→ Can I use a different type of apple?

Yes, you can use any variety of apple you like. Honeycrisp and Granny Smith are excellent choices for their balance of sweetness and tartness, but feel free to experiment with your favorites.

→ What can I use instead of walnuts?

Pecans, almonds, or even pumpkin seeds are great substitutes for walnuts. Just toast them lightly for that extra crunch and flavor.

→ Can I make the vinaigrette ahead of time?

Yes, the Maple Dijon Vinaigrette can be prepared a day or two ahead. Store it in an airtight container in the refrigerator and whisk before using.

→ Is there a dairy-free option for this salad?

Absolutely! Simply omit the feta or goat cheese or use a plant-based cheese alternative to make the salad dairy-free.

→ Can I add protein to this salad?

Yes, grilled chicken, turkey, or tofu are great protein additions to transform this salad into a heartier meal.