Apple and Walnut Salad (Printable Version)

Crisp apples and crunchy walnuts tossed with tangy vinaigrette and mixed greens. A refreshing, easy side that's ready in minutes.

# What You'll Need:

→ Produce

01 - 2 large crisp apples (Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 1.75 cups mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese

05 - 2.1 oz crumbled blue cheese or feta (optional, omit for dairy-free)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon apple cider vinegar or fresh lemon juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
02 - In a large salad bowl, combine sliced apples, celery, mixed salad greens, and chopped walnuts.
03 - Drizzle prepared dressing over salad and toss gently to ensure even coating of all ingredients.
04 - Sprinkle crumbled cheese over the salad if desired.
05 - Serve immediately to maintain maximum crispness and textural contrast.

# Additional Tips::

01 -
  • It comes together in the time it takes to set the table, no oven or stove required.
  • The combination of sweet, tart, creamy, and crunchy hits every texture and flavor note you crave.
  • It feels fancy enough for guests but easy enough for a Tuesday night dinner side.
  • You can swap nearly any ingredient based on what you have on hand and it still works beautifully.
02 -
  • Dress the salad just before serving or the greens will wilt and the apples will turn soggy and brown.
  • If you need to prep ahead, keep the dressing separate and toss everything together at the last minute.
  • Toasting the walnuts for five minutes in a dry skillet transforms them from good to incredible, adding a deep nutty aroma.
03 -
  • Use a mandoline or very sharp knife to slice the apples paper-thin so they're delicate and fold into the greens instead of sitting on top.
  • Taste your apples before deciding on the dressing sweetness, tart apples need more honey while sweet ones need more vinegar.
  • If you're serving this to guests, plate individual portions instead of a big bowl so everyone gets an even distribution of toppings.
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