Save Last January, my kitchen felt stale after weeks of heavy winter stews and casseroles. I started slicing apples for a snack, their crisp crunch echoing against the quiet afternoon, and ended up tossing them with walnuts from the pantry and greens that needed using. That impulsive bowl became the most refreshing lunch I had all month, bright enough to shake off the winter gray.
I served this at a book club meeting when everyone was too full of wine and cheese to want anything heavy. The plates came back empty within minutes, and three friends asked for the recipe right there at the table. Something about the way the dressing clings to the apple slices makes each forkful feel intentional and satisfying.
Ingredients
- 2 large crisp apples: Honeycrisp and Granny Smith both hold their texture beautifully without turning mushy once dressed
- 50 g mixed salad greens: Arugula adds peppery bite while baby spinach brings mild sweetness that balances the sharp vinaigrette
- 80 g walnuts: Roughly chop these right before making the salad so their natural oils taste fresh and vibrant
- 60 g crumbled blue cheese or feta: The salty creaminess bridges the gap between sweet apples and tangy dressing
- 2 tbsp extra-virgin olive oil: Use a fruity oil you would happily drizzle on bread because the flavor really shines here
- 1 tbsp apple cider vinegar: This brings a bright acidity that cuts through the rich walnuts without overpowering delicate greens
Instructions
- Whisk the dressing together:
- Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture looks thick and glossy rather than separated.
- Build the salad base:
- Place the sliced apples, celery, salad greens, and walnuts in a large bowl but wait to toss anything together yet.
- Dress and toss gently:
- Drizzle the vinaigrette over the salad and use your hands to lift and turn the ingredients until everything gleams evenly.
- Finish with cheese:
- Sprinkle the crumbled cheese across the top right before serving so it stays distinct and does not melt into the dressing.
Save My partner once requested this salad three nights in a row, saying it was the only thing that made him feel light and energetic after long workdays. Now whenever apples are in season, this recipe appears on our table at least once a week without anyone even suggesting it.
Making It Your Own
Pears work beautifully in place of apples, bringing a softer texture and slightly different sweetness profile. The first time I tried swapping them, I worried the salad would lose its crunch, but the walnuts more than compensated and the flavor became even more sophisticated.
Wine Pairings
A crisp Sauvignon Blanc cuts through the rich walnuts while complementing the fruit flavors without competing. On nights when we want something less acidic, a dry Riesling brings just enough sweetness to echo the honey in the dressing.
Timing and Presentation
This salad deserves to be served on plates rather than eaten family style because individual servings let you arrange the apple slices deliberately. When guests can see the care that went into plating, even a simple salad feels special and considered.
- Toast extra walnuts and keep them in an airtight container for quick additions
- Core and slice apples up to an hour ahead, storing them in water with a splash of lemon juice
- Whisk the dressing in a jar with a tight lid for easy shaking and storage
Save Sometimes the simplest dishes become the ones we reach for most often, not because they are impressive, but because they make us feel nourished and alive.
Recipe Questions
- → Can I make this salad ahead of time?
Prepare the dressing and chop ingredients up to 4 hours ahead. Store separately in the refrigerator and toss just before serving to maintain crispness.
- → What apples work best for this salad?
Honeycrisp and Granny Smith are excellent choices for their crisp texture and balanced sweetness. Fuji or Gala apples also work well if you prefer a sweeter profile.
- → How can I make this dairy-free?
Simply omit the cheese or substitute with nutritional yeast or dairy-free feta alternatives. The salad remains delicious and satisfying without any dairy components.
- → What can I substitute for walnuts?
Pecans, almonds, or hazelnuts make excellent alternatives. Toast them lightly beforehand to enhance their natural flavor and add extra crunch to your dish.
- → How long does the dressing keep?
The vinaigrette stays fresh in a sealed container in the refrigerator for up to one week. Give it a good whisk or shake before using to recombine the ingredients.