Save It I threw this salad together one January afternoon when I was tired of heavy comfort food and craving something bright. The apples were sitting in the fruit bowl, the walnuts were leftover from holiday baking, and I had a hunk of blue cheese that needed using. What started as fridge cleanup turned into something I now make every winter when I need a reset.
The first time I served this to friends, I almost apologized for how simple it was. Then I watched them go back for seconds, scraping the bowl for every last walnut. One friend asked if I'd catered it. I laughed and told her it took less time than ordering takeout.
Ingredients
- 2 large crisp apples: Honeycrisp brings sweetness and crunch, Granny Smith adds tartness. Slice them thin so they fold into the greens instead of dominating the bowl.
- 1 small celery stalk: This adds a vegetal snap that keeps the salad from feeling too fruity. Slice it on a diagonal for a prettier presentation.
- 50 g mixed salad greens: Arugula adds peppery bite, baby spinach keeps it mild. Use what you like or what needs eating from your crisper drawer.
- 80 g walnuts: Roughly chop them so you get some big pieces and some small bits. The varied sizes make every bite different.
- 60 g crumbled blue cheese or feta: Blue cheese is bold and funky, feta is milder and salty. Both work, or skip it entirely for a lighter, dairy-free version.
- 2 tbsp extra-virgin olive oil: Use the good stuff here since it's not being cooked. The fruitiness of the oil matters in a simple dressing like this.
- 1 tbsp apple cider vinegar or lemon juice: Apple cider vinegar echoes the apples, lemon juice brightens everything. Either one cuts through the richness of the nuts and cheese.
- 1 tsp honey or maple syrup: Just enough sweetness to balance the vinegar without making the dressing syrupy. Maple syrup makes it vegan-friendly.
- 1 tsp Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Salt and freshly ground black pepper: Season the dressing generously. Underseasoned dressing makes the whole salad taste flat.
Instructions
- Make the dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until it looks smooth and slightly thickened. Taste it on a piece of apple or celery and adjust the seasoning if needed.
- Prep the salad base:
- In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts. Toss gently with your hands to distribute everything evenly without bruising the greens.
- Dress and toss:
- Drizzle the dressing over the salad and toss gently but thoroughly so every leaf and apple slice gets coated. Use two spoons or your hands for the best control.
- Finish and serve:
- Sprinkle crumbled cheese on top if using, then serve immediately. This salad wilts quickly once dressed, so assemble it right before eating.
Save It This salad has become my go-to when I want to feel like I'm taking care of myself without much effort. It's what I make after a long day when I want something nourishing but don't want to turn on the stove. There's something restorative about the crunch and brightness, like eating a little bit of winter sunlight.
Variations Worth Trying
I've made this salad with pears instead of apples when they're perfectly ripe and it's just as good, maybe even more delicate. Dried cranberries or pomegranate seeds add little bursts of tartness and make it feel festive for holiday meals. Once I added thinly sliced fennel instead of celery and the anise note was surprising and lovely. You can also use pecans or almonds if walnuts aren't your thing.
Serving Suggestions
This works beautifully as a light appetizer before a heavy main course or as a side dish alongside roasted chicken or pork. I've also eaten it as a full lunch with a slice of crusty bread and felt completely satisfied. It pairs wonderfully with a crisp Sauvignon Blanc or a dry Riesling if you're serving it at a dinner party. The wine's acidity mirrors the dressing and makes everything taste even brighter.
Storage and Make-Ahead Tips
Honestly, this salad is best eaten immediately after tossing. If you absolutely must prep ahead, keep the components separate in the fridge. Store the dressing in a small jar, the apples in water with a squeeze of lemon to prevent browning, and the greens in a sealed container with a damp paper towel.
- Toss everything together right before serving to maintain maximum crispness and color.
- Leftover dressed salad gets soggy and unappetizing within an hour, so only make what you'll eat.
- The dressing keeps in the fridge for up to a week and works beautifully on other salads or roasted vegetables.
Save It This salad reminds me that good food doesn't have to be complicated or time-consuming. Sometimes the best meals are the ones that come together quickly with whatever you have on hand.
Recipe FAQs
- → Can I prepare this salad in advance?
You can prepare the individual components separately up to a few hours ahead. Keep the dressing in a sealed container and chop the apples just before serving to prevent browning. Toss everything together right before eating for optimal crispness.
- → What type of apples work best?
Crisp, slightly tart varieties like Honeycrisp, Granny Smith, or Pink Lady work wonderfully. They maintain their texture and provide a pleasant balance against the rich walnuts and creamy dressing.
- → How can I enhance the walnut flavor?
Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. This brings out their natural depth and adds a delicious roasted dimension to the salad.
- → What dressing alternatives work well?
Try a balsamic vinaigrette or a light honey mustard dressing. For creamier options, blend the vinaigrette with a touch of Greek yogurt or tahini. Lemon juice can replace apple cider vinegar for a brighter finish.
- → How do I make this dairy-free?
Simply omit the cheese entirely, or consider adding dairy-free alternatives like nutritional yeast or roasted chickpeas for extra protein and texture. The salad is equally delicious without cheese.
- → Can I add other ingredients for variety?
Absolutely. Dried cranberries, pomegranate seeds, or sliced pears create wonderful variations. For added protein, try grilled chicken, tofu, or legumes. Fresh herbs like mint or parsley brighten the flavors nicely.