Fresh, crisp, and bursting with flavor, this Apple Walnut Salad with Balsamic Vinaigrette is the perfect combination of sweet, tangy, and crunchy. With juicy apples, toasted walnuts, fresh greens, and a homemade balsamic dressing, it is a salad that feels both refreshing and satisfying.
There is something about a salad that blends fruits and nuts that makes me so happy. The crunch of the walnuts, the juicy sweetness of the apples, and that rich tangy drizzle of balsamic vinaigrette create a balance that feels like a little celebration on a plate. I first tried a version of this salad at a small café during a crisp autumn afternoon. It came in a big bowl with golden apple slices fanned across the top and the scent of roasted walnuts in the air. I knew I had to recreate it at home, and over time, I perfected my own take on it. Now, it’s my go-to whenever I want something healthy yet indulgent.
Why You’ll Love This
Balanced flavors in every bite
This salad gives you a perfect mix of sweet, savory, and tangy. The apples add natural sweetness, the walnuts give a toasty crunch, and the balsamic vinaigrette ties everything together with just the right amount of zing. It’s the kind of flavor balance that keeps you coming back for more.
Quick and easy to make
From start to finish, you can have this salad on the table in under 15 minutes. The most “work” you’ll do is slicing apples and toasting walnuts. It’s the kind of recipe that’s perfect for busy days when you still want to eat something fresh and nourishing.
Nutrient-rich and wholesome
With fiber from the apples, healthy fats from the walnuts, and antioxidants from the greens, this salad is packed with nutrients. The balsamic vinaigrette is made from scratch, so you know exactly what’s in it. It’s a heart-friendly, body-loving dish that still feels like a treat.
Perfect for any occasion
This salad is versatile enough to be a light lunch, a dinner side, or even part of a holiday spread. It’s fancy enough to impress guests yet simple enough to enjoy on a weekday. You can easily double or triple the recipe for gatherings, and it always looks beautiful on the table.
Recipe Details
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Cuisine Type(s): American, Healthy, Vegetarian
Servings: 4
Estimated Cost: $8–10
Equipment Needed:
- Large salad bowl
- Small mixing bowl or jar with lid for dressing
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small skillet (for toasting walnuts, optional)
- Tongs or salad servers
Ingredients
- 6 cups mixed salad greens (such as baby spinach, arugula, and romaine)
- 2 medium crisp apples (Honeycrisp, Gala, or Fuji), thinly sliced
- 1 cup walnut halves, lightly toasted
- ½ cup crumbled feta cheese (optional, can substitute goat cheese)
- ½ small red onion, thinly sliced
- ½ cup dried cranberries (optional for added sweetness)
For the Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Ingredient Notes:
- If you do not have walnuts, pecans work beautifully here.
- For a dairy-free version, skip the cheese or use a vegan alternative.
- Toasting the walnuts enhances their flavor but is optional if you’re short on time.
Step-by-Step Instructions
Step 1: Prepare the greens
Wash and thoroughly dry your mixed greens. Excess water can dilute the dressing, so a salad spinner or patting with a clean towel works best. Place the greens in a large salad bowl.
Step 2: Slice the apples
Cut your apples into thin slices, removing the core and seeds. For presentation, you can leave the skins on for a pop of color. If you want to prevent browning, toss the slices in a small amount of lemon juice.
Step 3: Toast the walnuts
In a small dry skillet over medium heat, toast the walnut halves for about 3–4 minutes, stirring occasionally. You’ll know they’re ready when they’re lightly golden and fragrant. Remove from heat and let cool slightly.
Step 4: Make the balsamic vinaigrette
In a small bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Shake or whisk until the dressing is emulsified and smooth. Taste and adjust the seasoning if needed.
Step 5: Assemble the salad
Layer the greens with apple slices, toasted walnuts, red onion, dried cranberries, and crumbled feta cheese. Arrange it in a way that showcases the colors for a beautiful presentation.
Step 6: Dress and toss
Drizzle the balsamic vinaigrette over the salad just before serving. Use tongs or salad servers to gently toss until everything is evenly coated. Serve immediately for the freshest flavor and texture.
Nutrition Facts (per serving)
Calories: 290
Protein: 6g
Carbohydrates: 26g
Fiber: 5g
Fat: 20g
Sodium: 200mg
Vitamin A: 45% DV
Vitamin C: 20% DV
Calcium: 10% DV
Iron: 8% DV
Tips for Success
Choose crisp apples
The crunch factor is important. Honeycrisp, Gala, or Fuji apples hold up well and provide the perfect sweet bite.
Toast the walnuts
A quick toast makes a huge difference in flavor. It brings out a warm, nutty aroma that takes the salad from good to amazing.
Dress right before serving
To keep your greens fresh and perky, only add the vinaigrette just before eating. If you’re making it ahead, store the dressing separately.
Play with the sweetness
If you prefer a tangier dressing, reduce the honey slightly. For a sweeter version, add a touch more.
Common Questions
Can I make this salad ahead of time?
Yes, but store the components separately. Assemble just before serving to keep everything crisp.
What can I use instead of walnuts?
Pecans, almonds, or even pumpkin seeds are great alternatives. They will each add a slightly different flavor and texture.
Is the dressing gluten-free?
Yes, as long as your Dijon mustard is certified gluten-free, this recipe is naturally gluten-free.
How long does the dressing last?
Homemade balsamic vinaigrette can be stored in an airtight jar in the refrigerator for up to one week. Shake before using.
Variations and Substitutions
- Apple swap: Try pears for a softer, sweeter flavor.
- Greens mix: Swap in kale or spinach for a heartier base.
- Protein boost: Add grilled chicken, salmon, or chickpeas to make it a main meal.
- Cheese change: Blue cheese crumbles give a bolder, tangier flavor.
Serving and Pairing Suggestions
This salad pairs beautifully with grilled meats, roasted chicken, or even a simple pasta dish. For a complete lunch, serve it alongside a cup of creamy butternut squash soup. A crisp white wine or sparkling apple cider also complements the flavors wonderfully.
Storage and Reheating Tips
Store undressed salad in an airtight container in the fridge for up to 2 days. The dressing can be kept in a separate jar for up to a week. If you’ve dressed the salad and have leftovers, expect the greens to soften, but it will still taste great the next day.
Apple Walnut Salad with Balsamic Vinaigrette
Ingredients
- 6 cups mixed salad greens such as baby spinach, arugula, and romaine
- 2 medium crisp apples Honeycrisp, Gala, or Fuji, thinly sliced
- 1 cup walnut halves lightly toasted
- ½ cup crumbled feta cheese optional, can substitute goat cheese
- ½ small red onion thinly sliced
- ½ cup dried cranberries optional for added sweetness
For the Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Wash and thoroughly dry your mixed greens. Excess water can dilute the dressing, so a salad spinner or patting with a clean towel works best. Place the greens in a large salad bowl.
- Cut your apples into thin slices, removing the core and seeds. For presentation, you can leave the skins on for a pop of color. If you want to prevent browning, toss the slices in a small amount of lemon juice.
- In a small dry skillet over medium heat, toast the walnut halves for about 3–4 minutes, stirring occasionally. You’ll know they’re ready when they’re lightly golden and fragrant. Remove from heat and let cool slightly.
- In a small bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Shake or whisk until the dressing is emulsified and smooth. Taste and adjust the seasoning if needed.
- Layer the greens with apple slices, toasted walnuts, red onion, dried cranberries, and crumbled feta cheese. Arrange it in a way that showcases the colors for a beautiful presentation.
- Drizzle the balsamic vinaigrette over the salad just before serving. Use tongs or salad servers to gently toss until everything is evenly coated. Serve immediately for the freshest flavor and texture.
Notes
The crunch factor is important. Honeycrisp, Gala, or Fuji apples hold up well and provide the perfect sweet bite. Toast the walnuts
A quick toast makes a huge difference in flavor. It brings out a warm, nutty aroma that takes the salad from good to amazing. Dress right before serving
To keep your greens fresh and perky, only add the vinaigrette just before eating. If you’re making it ahead, store the dressing separately. Play with the sweetness
If you prefer a tangier dressing, reduce the honey slightly. For a sweeter version, add a touch more.
Crisp apples, crunchy walnuts, and tangy balsamic vinaigrette all come together in this Apple Walnut Salad to create a dish that feels like a treat yet is completely wholesome. I love making this for weekday lunches, holiday tables, and everything in between. I hope it brings as much joy to your table as it does to mine. Thanks for stopping by my kitchen today, and happy cooking.
