Save The first time I made this salad was during one of those gray January weekends when everyone at the table needed something bright and crunchy. I'd grabbed a bag of mixed greens on impulse and found some walnuts hiding in the back of the pantry, not expecting much. But when that first forkful hit the table with the tangy dressing against crisp apple and earthy nuts, the whole mood shifted. Sometimes the simplest combinations end up being the ones people actually ask for on repeat.
Last winter my neighbor stopped by unexpectedly while I was tossing this together and ended up staying for dinner. She watched me thinly slice the apples against the grain and admitted she'd been doing it wrong her whole life. There's something satisfying about turning a handful of pantry odds and ends into something that feels restaurant worthy without any actual cooking involved.
Ingredients
- 2 large crisp apples: Honeycrisp or Granny Smith hold their texture beautifully and provide that perfect sweet tart balance that stands up to the vinaigrette
- 1 small celery stalk: Thinly sliced adds this subtle savory crunch that most people notice but cant quite place and it rounds out the sweetness
- 50 g mixed salad greens: Arugula brings pepper while baby spinach offers mildness and having both creates layers of flavor instead of one note greens
- 80 g walnuts: Roughly chopped by hand so you get varying sizes and textures plus theyre easier to eat than whole nuts
- 60 g crumbled blue cheese or feta: Totally optional but if you eat dairy it adds this creamy salty element that ties everything together
- 2 tbsp extra virgin olive oil: Use the good stuff here since the dressing is simple and quality matters
- 1 tbsp apple cider vinegar: Lemon juice works too but the vinegar gives it this mellow fruity acid that feels more wintery
- 1 tsp honey or maple syrup: Just enough to balance the acid and help the dressing cling to every leaf
- 1 tsp Dijon mustard: The secret to getting oil and vinegar to actually become friends and stay that way
- Salt and freshly ground black pepper: Dont be shy with the pepper it cuts through the sweetness of the apples and honey
Instructions
- Whisk together the dressing:
- In a small bowl combine olive oil apple cider vinegar honey Dijon mustard salt and pepper whisk vigorously until it thickens slightly and looks creamy instead of separated.
- Prep the produce:
- Core the apples and slice them thinly about 1/8 inch thick then slice the celery stalk into delicate rounds.
- Combine the base:
- In a large salad bowl toss together the sliced apples celery mixed salad greens and chopped walnuts.
- Dress and toss:
- Drizzle the vinaigrette over the salad and use salad tossers or clean hands to gently coat everything until each leaf glistens.
- Add the finishing touch:
- Sprinkle crumbled blue cheese or feta over the top if using and serve immediately while the apples still have that satisfying snap.
Save This became my go to contribution for potlucks after three different friends requested the recipe within a month. Something about it feels fancy and thoughtful even though it requires zero actual cooking which is honestly the best kind of recipe.
Make It Your Own
Swap pears for apples when they're in season or use a mix of both for variety. Toasting the walnuts takes three minutes in a dry skillet over medium heat and adds this deep roasted flavor that makes the salad feel more substantial. Dried cranberries or pomegranate seeds turn it into something festive and red flecked that looks stunning on a holiday table.
Pairing Suggestions
A crisp Sauvignon Blanc cuts through the richness of the nuts and cheese while echo ing the apple notes. For something non alcoholic try sparkling water with a squeeze of lime or a dry hard cider which plays beautifully with the walnuts and fruit. This also works alongside roasted chicken or pork where the acidity helps balance heavier main dishes.
Storage And Timing
This salad is best served within an hour of dressing because the greens start to wilt and the apples lose their signature crunch. That said you can prep all the components separately up to a day ahead store the apples in water with a splash of lemon juice and keep the dressing in a jar. The walnuts can stay at room temperature in an airtight container for weeks making this pantry friendly in the best way. If you do end up with leftovers theyre still tasty the next day just more of a slaw situation than a salad.
- Store any leftover dressing in the refrigerator not at room temperature
- Keep walnuts in the freezer if you dont use them often they last forever that way
- Always add the cheese right before serving so it doesnt get soft or soggy
Save Hope this brings some crunch and brightness to your table whatever the season.
Common Questions
- → Can I make this ahead of time?
Prepare the dressing and slice ingredients up to 4 hours in advance. Store components separately in the refrigerator, then toss together just before serving to maintain optimal crispness.
- → What apples work best?
Honeycrisp and Granny Smith provide excellent texture and flavor balance. The crisp flesh holds up well when sliced, while their natural sweetness complements the tangy vinaigrette.
- → How do I toast walnuts?
Spread chopped walnuts in a single layer on a baking sheet. Toast at 350°F (175°C) for 5-8 minutes, shaking halfway through, until fragrant and golden. Watch carefully as nuts burn quickly.
- → Can I substitute the greens?
Mixed spring greens, kale, romaine, or butter lettuce all work beautifully. Arugula adds peppery notes, while spinach provides milder flavor. Choose based on personal preference.
- → Is this suitable for meal prep?
Store dressing separately from the solid ingredients. Keep sliced apples in water with lemon juice to prevent browning. Assemble individual portions just before eating for best texture.