Apple Walnut Salad

There’s nothing quite like a crisp, refreshing salad that balances sweet, savory, and crunchy flavors all in one bowl. This Apple Walnut Salad is just that—fresh arugula tossed with juicy apples, honey-cinnamon toasted walnuts, and a tangy vinaigrette that ties it all together. It’s simple enough for a quick lunch yet elegant enough to serve at holiday gatherings or dinner parties.

Why You’ll Love This Recipe

• Perfect balance of flavors: The peppery bite of arugula pairs beautifully with the sweetness of apples and the warm, spiced crunch of candied walnuts.
• Wholesome & nourishing: Packed with fiber, healthy fats, and antioxidants, this salad is as good for you as it is delicious.
• Versatile: Serve it as a side dish with chicken, pork, or salmon, or enjoy it as a light meal on its own.
• Easy to make ahead: Both the vinaigrette and toasted walnuts can be prepared in advance, making it quick to throw together when you’re ready to serve.

Ingredients for Apple Walnut Salad

You’ll need the following items to make this salad. Check out the ingredients swaps below to help save you time and money when making this recipe.

Arugula – this leafy green, also known as rocket or garden rocket, has a mild peppery bite that goes well with the sweetness of the apples. Rinse and pat the leaves dry before using.

Walnuts – you’ll want to coarsely chop your walnuts for this recipe.

Honey – this adds sweetness to the dressing to help balance the flavors in the arugula.

Ground Cinnamon – used to flavor the walnuts.

Apples – you’ll want to use your favorite type of tart apples for this recipe. Their tangy flavor and firm texture make them a great addition to this salad. Cut the apples in half. Core them and then cut into thin slices.

Lemon Juice – this helps keep the apples from going brown.

Red onion – use a small red onion and slice it thin.

Blue cheese – soft and delicious cheese that pairs well with the other ingredients.

Salt and Black Pepper – added to taste

Vinaigrette:

Extra Virgin Olive Oil – this is the base of the dressing. Don’t have extra virgin olive oil? Swap it out for another type of oil.

White Balsamic Vinegar – this has a milder flavor compare to traditional dark balsamic vinegar.

Honey – adds sweetness to the dressing.

Dijon Mustard – this not only adds flavor but it also helps to emulsify the oil and vinegar.

Minced Garlic – adds flavor.

Salt and pepper – added to taste.

How To Make This Apple Walnut Salad

Prep the walnuts:

Place top oven rack in the center position and pre-heat oven to 350°F.

In a small bowl, toss walnuts with honey and cinnamon until evenly coated.

Arrange walnuts in a single layer on a rimmed baking sheet lined with parchment paper or a silicone baking mat.

Place baking sheet in pre-heated oven and bake for 8-10 minutes. Remove from oven and set aside.

Prepare the dressing:

While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.

Prepare the salad:

Add sliced apples to large salad bowl and sprinkle with lemon juice. Toss until well coated. The lemon juice will help them from turning brown.

Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.

Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!

Tips for Success

• Choose crisp, tart apples: Varieties like Granny Smith, Pink Lady, Braeburn, McIntosh, Empire, Cortland, and Mutsu (Crispin) hold up well and add the right amount of sweetness and crunch.
• Toast the walnuts slowly: Coating them in honey and cinnamon, then roasting at a low temperature, gives you crunchy, caramelized walnuts without burning.
• Use store bought walnut salad topping – save time by purchasing a store bought salad topping mix that features walnuts to make this recipe even quicker.
• Dress just before serving: Toss the salad with vinaigrette right before eating to keep the texture of the arugula at its best. If making ahead, store the dressing separately.
• Add-ins for variety: You can also sprinkle in dried cranberries or pomegranate seeds for extra color and flavor.

If you love salad you might also enjoy one of these:

Big Mac Salad – all the flavors a favorite take out burger without the bun.

Grilled Romaine Lettuce – who knew grilling romaine would give it a sweet smokey flavor and is an easy way to transform ordinary lettuce into something amazing. Top it with a bit of salt and pepper as well as a drizzle of dressing and you may never go back to plain lettuce again.

Chimichurri Wedge – The Iceberg wedge salad is a simple but classic dish. This wedge salad takes it to a new level with a drizzle of ranch and chimichurri dressing and topped with a sprinkle of crispy bacon.

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