Apple and Walnut Salad

Looking for a side dish for dinner that’s light, vibrant and full of flavor? This apple and walnut salad recipe is the answer. The big, leafy green salad is tossed together with a variety of sweet and tart apples, as well as other creamy and crunchy mix-ins and a homemade cider vinaigrette. It’s a crowd-pleasing salad that will work any time of the year. Summer with your favorite grilled meats? Big family meals like Thanksgiving dinner or the holidays? This salad is built to work for any occasion, and any crowd.

Apple and Walnut Salad Ingredients

• Romaine and red leaf lettuce: Torn leaves of both romaine and red leaf lettuce make the base for this salad with apples and walnuts.
• Red and green apples: Chop up a red and a green apple to give this salad a nice variety and contrast of sweet and tart.
• Gorgonzola cheese: The Gorgonzola adds the creaminess and special potent cheese flavor that pairs well with the other subtle-tasting ingredients in this salad.
• Walnuts: You’ll want to use a toasted walnut to really bring out that nutty flavor. Can’t find toasted walnuts? You can easily toast nuts at home instead!
• Red onion: Thinly slice a red onion to add to this recipe. To tamp down the potent onion flavor, place the slices in a bowl of ice water for 15 minutes.
• Dried cranberries: This adds an extra layer of sweetness to contrast the potent Gorgonzola, salty walnuts and bright red onion.

Vinaigrette:

• Apple cider or juice: This works as the flavor base for your homemade cider vinaigrette in this apple, cranberry and walnut salad.
• Cider vinegar: Use an apple cider vinegar to contrast the oil and sweet juice used in this recipe.
• Honey: Honey adds another touch of sweetness to your dressing.
• Oil: You can use a canola oil or even a walnut oil for this dressing.

Directions

Step 1: Combine the salad ingredients

In a large salad bowl, toss together the romaine, red leaf lettuce, both chopped apples, Gorgonzola cheese, walnuts, sliced red onion and dried cranberries.

Step 2: Make the dressing

In a small bowl, whisk together the apple cider or juice, cider vinegar, honey, salt and pepper. Gradually whisk in the oil. Drizzle the vinaigrette over the salad and toss to coat, then serve immediately.

Apple and Walnut Salad Variations

• Swap the leafy greens: For something unique with this apple walnut salad, swap out the romaine and red leaf for a different leafy green variety, like arugula or endive.
• Add Dijon to the dressing: Add a teaspoon or two of Dijon mustard to the dressing to add a unique flare to your apple and walnut salad.
• Swap out the Gorgonzola: Not a fan of Gorgonzola cheese? Swap it out with crumbled feta or goat cheese instead.

How to Store Apple and Walnut Salad

Typically a leafy green salad does not last long after you toss it with dressing, so we recommend eating it all as soon as you dress it. If you don’t plan on consuming all the salad at one time, dress only the amount you plan to eat, and save the dry ingredients for another day’s salad.

Can you make apple and walnut salad ahead of time?

While it’s best to toss this salad together while it’s fresh, you could at least assemble the ingredients for the cider vinaigrette. Then when it’s time to make the salad, the dressing is already good to go, saving you a step.

Apple and Walnut Salad Tips

What kind of apples should I use in a salad?

Choose a type of apple that’s going to be bright and have a nice crisp to it, like Honeycrisp, Cosmic, Pink Lady or Granny Smith. Envy apples are a great option if you want an apple that doesn’t oxidize quite as quickly.

How do I stop apples from going brown in salad?

You can keep apples from browning by letting them sit in a bowl of water with either salt or honey. This helps slow down the oxidation process and keeps your apples looking fresh.

Should I peel the apple for my salad?

It really depends on the kind of texture experience you want with a salad. While it’s absolutely okay to leave the skin on your apple, you could also peel the apple for a softer bite with less snap.