Apple and Walnut Salad

Last January, when everyone else was making heavy comfort food resolutions, I found myself craving something that actually made me feel light and alive. This apple and walnut salad started as a desperate attempt to use up a bag of apples I'd impulse-bought, but it's now the salad I make when I want to remember that winter food doesn't have to be heavy to be satisfying. There's something about the crunch of fresh apples against toasted walnuts that wakes up your whole palate.

I made this for a friend's birthday lunch last winter, and honestly I was embarrassed serving salad when it was snowing outside. But then she took one bite and went completely quiet, and I realized sometimes the simplest things are exactly what we need. Now whenever she visits, she asks if I'm making 'that apple salad' and it's become our winter tradition, something fresh and bright when the world feels gray.

Ingredients

• 2 large crisp apples: Honeycrisp or Granny Smith give you that perfect sweet-tart balance and hold their texture beautifully
• 1 small celery stalk: This adds an unexpected fresh crunch and subtle herbal flavor that makes everything pop
• 50 g mixed salad greens: Arugula brings peppery notes while baby spinach keeps it mild and tender
• 80 g walnuts: Roughly chopped gives you nice varied textures, and toasting them transforms their flavor completely
• 60 g blue cheese or feta: Totally optional but that creamy tang against crisp apples is pure magic
• 2 tbsp extra-virgin olive oil: The foundation that carries all the flavors together
• 1 tbsp apple cider vinegar: Adds bright acidity that cuts through the rich nuts and cheese
• 1 tsp honey or maple syrup: Just enough sweetness to balance the vinegar and highlight the apples
• 1 tsp Dijon mustard: The secret ingredient that makes the vinaigrette actually stay emulsified
• Salt and pepper: Don't underestimate how much these simple seasonings transform the whole bowl

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Make the vinaigrette first:

Whisk together the olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until it becomes thick and creamy looking

Prep your crunch elements:

Core and thinly slice your apples, slice the celery as thinly as you can manage, and roughly chop those walnuts into satisfying bite-sized pieces

Build the base:

Throw your salad greens into a large bowl, then add the apples, celery, and most of the walnuts, keeping a little back for garnish

Bring it together:

Drizzle about half the dressing over everything and toss gently with your hands, adding more dressing until everything is lightly coated but not drowning

Finish with flair:

Sprinkle the cheese on top if you're using it, add those reserved walnuts, and get it to the table while everything still has that perfect crunch

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This salad saved a dinner party once when my main dish was running late. Everyone was hungry and hovering in the kitchen, so I threw this together and suddenly people were happily munching instead of asking when dinner would be ready. Sometimes the side dish becomes the star without even trying.

Making It Your Own

I've played around with this recipe so many times and discovered that pears work beautifully when apples aren't at their peak. Sometimes I add dried cranberries for extra sweetness and color, especially around the holidays. The beauty of this salad is how forgiving it is while still feeling elegant.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the walnuts perfectly, though I've also served this alongside roasted chicken and it was gorgeous. The fresh, bright elements make it an ideal counterpoint to rich winter dishes. One Thanksgiving I served it instead of the usual heavy sides and it was the most talked-about plate.

Make-Ahead Magic

You can prep all the components hours before serving and keep them separate in the refrigerator. The vinaigrette actually benefits from sitting for a bit, as the flavors meld together. I often make a double batch of the dressing to keep in my fridge for quick salads all week.

• Keep sliced apples in water with lemon juice if prepping more than an hour ahead
• Toast walnuts in advance and store in an airtight container
• Never dress the salad until you're literally walking to the table

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There's something deeply satisfying about eating something this fresh and alive when it's cold outside. This salad reminds me that good food doesn't have to be complicated.

Common Questions

→ Which apple varieties work best?

Honeycrisp and Granny Smith apples are ideal choices. Honeycrisp offers sweet-tart balance, while Granny Smith provides firm texture and bright acidity that stands up well to the vinaigrette.

→ Can I make this ahead?

Prepare the dressing and slice ingredients up to 4 hours in advance. Store components separately in the refrigerator and toss together just before serving to maintain crispness.

→ What substitutes work for walnuts?

Pecans, toasted almonds, or hazelnuts offer similar crunch and flavor. For nut-free versions, try pumpkin seeds or sunflower seeds for texture without allergens.

→ How do I toast walnuts?

Spread walnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, stirring occasionally, until fragrant and golden. Cool completely before adding to salad.

→ Is this suitable for meal prep?

Yes, store dressed salad in airtight containers for up to 2 days. The apples may soften slightly but flavors will meld beautifully. Add cheese just before serving if making ahead.

→ What wine pairs well?

A crisp Sauvignon Blanc complements the apples and vinaigrette beautifully. Dry Riesling also works well, cutting through the richness of walnuts and cheese while enhancing fruit notes.