Apple Walnut Salad with Balsamic Vinaigrette
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.
Servings 4
Calories 290kcal
Cost $8–$10
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
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.
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.