If you’ve ever thought salads were just lettuce and sadness, you’re about to change your mind. This Apple Walnut Salad is fresh, flavorful, and absolutely bursting with crunch. Every bite has a little sweet, a little tangy, and just enough creamy feta to make you feel like you’re eating something special.
This salad is one of those “clean out the fridge but make it cute” moments that turned into a family favorite. I first threw it together when I had extra apples from a fall trip and a half-block of feta hanging out in the fridge, and honestly, it was love at first bite.
Whether you’re making it for meal prep, holiday dinners, or just trying to eat something fresh in between cookie taste tests, this salad is one you’ll keep coming back to all year long.
Love salad? Yay! Try my Chicken Cobb Salad, Cheeseburger Salad, or my Chicken Caesar Salad (with homemade dressing), too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
It’s perfect on its own for lunch, but also plays nice with just about everything. Grilled chicken, roasted pork, a cozy bowl of soup, or even Thanksgiving leftovers all pair beautifully with it. Basically, if you’ve got a main dish, this salad wants in.
Turn this into a full dinner by serving it with baked chicken cutlets on the side.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Mixed salad greens. Use any mix you like, such as spring mix, arugula, red leaf lettuce, baby kale, baby spinach or romaine.
- Apples. Honeycrisp apples, Fuji, or Gala are sweet apples. Granny Smith (green apples) are tart.
- Walnuts. Toasting them brings out their flavor and adds crunch. You can also use candied walnuts, almonds or pecans. Toasted sunflower seeds are also good.
- Feta cheese. Adds creamy, tangy flavor. Goat cheese or blue cheese (like stilton or gorgonzola cheese) are good swaps.
- Red onion. Thinly sliced for a sharp bite. You can soak slices in cold water for a few minutes to mellow the flavor.
- Olive oil. A good-quality extra virgin olive oil gives the best flavor.
- Apple cider vinegar. Adds tangy brightness. White wine vinegar or red wine vinegar can be used instead. Balsamic vinegar also works.
- Honey. Balances the tang with sweetness. Maple syrup can be substituted.
- Dijon mustard. Helps emulsify the dressing and adds flavor.
- Salt and pepper. Season to taste.
How to make Apple and Walnut Salad
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Wash and dry the salad greens. Slice the apples and red onion.
Toast the walnuts: Place walnuts in a dry skillet over medium heat. Stir frequently for 3 to 4 minutes, until fragrant and lightly browned. Watch closely so they don’t burn. Remove from heat and let cool.
Make the salad dressing: In a small bowl or jar, whisk together the dressing ingredients (olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper) until well combined.
Assemble the salad: In a large bowl or serving platter, add the salad ingredients – greens, apples, toasted walnuts, feta, and red onion.
Drizzle with the dressing. Toss to combine, add a few more apple slices and nuts/feta to the top and serve immediately.
Troubleshooting Guide – Common Problems and Solutions
- Apples browning too quickly. Toss them in lemon juice after slicing.
- Greens are soggy. Dress just before serving and dry greens well.
- Dressing is too tart. Add a little more honey to balance it out.
- Dressing is too sweet. Add a splash more vinegar.
- Walnuts taste bitter. Toast them briefly to bring out flavor, but avoid burning. Nobody likes burned nuts.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prep the ingredients separately, but keep the dressing on the side, and don’t toss together until just before serving to keep the greens fresh.
What else can I add to this salad?
Try dried cranberries, sliced pears, avocado, or grilled chicken for extra protein.
Do I have to toast the walnuts?
You don’t have to, but it really brings out their flavor and adds a satisfying crunch. Just keep an eye on them so they don’t burn.
How long does the dressing last?
Stored in a sealed container in the fridge, it’ll keep for about a week. Give it a good shake before using.
Kylee’s Notes
- Dry the salad greens well before dressing to keep them crisp.
- Toss the salad just before serving to prevent soggy greens.
- Slice apples right before adding to the salad to keep them from browning, or toss them in a little lemon juice.
- Toast walnuts over medium heat and keep an eye on them so they don’t burn.
- Adjust dressing sweetness and tang to taste.
- Add some cooked, crumbled bacon to your salad.
- Add 1 tsp crushed garlic to your dressing.
Storage
Refrigerator
Store salad undressed in the fridge for up to 2 days. If already dressed, it’s best eaten within a few hours as the greens will wilt. The dressing can be stored separately for up to a week.
More recipes to love:
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Roasted Beet Salad with Feta & Walnuts. Made with feta and roasted walnuts, drizzled with a homemade vinaigrette. The beets are the star of the show!
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Apple and Walnut Salad
Ingredients
- 6 cups mixed salad greens
- 2 large apples
- 1 cup walnut halves or pieces
- ¾ cup feta cheese (crumbled)
- ½ small red onion
Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper (to taste)
Directions
- Get prepped: Wash and dry the 6 cups mixed salad greens. Slice the 2 large apples and ½ small red onion.
- Toast the walnuts: Place 1 cup walnut halves or pieces in a dry skillet over medium heat. Stir frequently for 3 to 4 minutes, until fragrant and lightly browned. Watch closely so they don’t burn. Remove from heat and let cool.
- Make the dressing: In a small jar or bowl, whisk together ¼ cup olive oil, a2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper until well combined.
- Assemble the salad: In a large bowl, add the 6 cups mixed salad greensalad greens, apples, toasted walnuts, ¾ cup feta cheese, and red onion.
- Drizzle with the dressing. Serve immediately.
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Notes
- Dry the salad greens well before dressing to keep them crisp.
- Toss the salad just before serving to prevent soggy greens.
- Slice apples right before adding to the salad to keep them from browning, or toss them in a little lemon juice.
- Toast walnuts over medium heat and keep an eye on them so they don’t burn.
- Adjust dressing sweetness and tang to taste.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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