By Gabriella
Apple Walnut Autumn Salad
Crisp apples, toasted walnuts, and sharp blue cheese over bitter greens with a maple-cider vinaigrette that ties the whole plate together.
- Course
- Sides & Salads
- Time
- 20 min
- Servings
- 6
Cooking Notes
- Toast the walnuts and let them cool before adding them to the salad. Toasting brings out their flavor, while cooling prevents warm nuts from wilting the greens.
- Cut the apples shortly before serving or toss them with a little acid to slow browning. Thin slices distribute sweetness and crunch better than oversized chunks.
- Dress the greens lightly first, then fold in apples, nuts, and other heavier toppings. This coats the leaves evenly without knocking delicate ingredients to the bottom of the bowl.
Recipe Card
Apple Walnut Autumn Salad
By Gabriella
- Category
- Sides & Salads
- Total Time
- 20 min
- Difficulty
- Easy
Servings: 6
Ingredients
- 8 cups mixed greens with some bitter leaves
- 2 crisp apples, thinly sliced
- 3/4 cup walnuts, toasted
- 1/2 cup crumbled blue cheese
- 1/4 cup dried cranberries
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
Instructions
- 1
Toast the walnuts in a dry pan over medium heat until they smell nutty, then tip them onto a plate so they stop cooking.
- 2
Whisk the oil, vinegar, maple syrup, and mustard together with a pinch of salt until the dressing is thick and emulsified.
- 3
Slice the apples just before serving and toss them in a spoonful of the dressing so they do not brown.
- 4
Dress the greens lightly in a wide bowl, then layer in the apples, walnuts, cranberries, and blue cheese.
- 5
Give it one gentle toss and serve right away while the leaves are still crisp and the nuts are warm.
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