Apple Walnut Fall Salad is a fresh option when the rest of the fall dinner table starts getting a little heavy. Crisp Honeycrisp apples, toasted walnuts, feta, and dried cranberries give you plenty of texture without making the salad complicated.
The maple Dijon dressing has just enough sweetness to work with the apples and cranberries, with apple cider vinegar keeping it from becoming overly sweet.
This is especially handy as a Thanksgiving side because most of the prep is simple and takes about 20 minutes.
You’ll need a skillet to toast the walnuts and a large mixing bowl for tossing everything before serving. The dressing can be whisked in a small bowl ahead of time.
Honeycrisp apples are a dependable choice since they stay crisp after slicing, but you have some flexibility there.
The same goes for the cheese, nuts, and greens, so it’s easy to adjust the salad around what you already have or what’s available at the store.
Why You’ll Love This Apple Walnut Fall Salad
A Fresh Thanksgiving Side
With turkey, casseroles, potatoes, and stuffing on the table, a crisp salad gives everyone something lighter and fresh to add to the plate. It still has enough fall flavor to belong with the rest of the meal.
Plenty of Crunch
The apples and toasted walnuts keep this salad from feeling like a bowl of greens with dressing. Toasting the walnuts only takes a few minutes, and it makes a noticeable difference.
Easy to Prep Ahead
The dressing and toasted walnuts can both be prepared early. Keep the salad components separate, then assemble and dress everything shortly before serving.
Ingredient Substitutions
Apples
Honeycrisp apples can be replaced with Pink Lady, Fuji, Gala, or Granny Smith apples. Granny Smith will give the salad a noticeably more tart flavor.
Walnuts
Pecans are an easy substitute and work well with the apples, cranberries, and maple dressing. Sliced almonds are another option if that’s what you have available.
Feta Cheese
Goat cheese works well if you prefer a softer, creamier cheese. Crumbled blue cheese is another option for a stronger flavor.
Dried Cranberries
Dried cherries or raisins can replace the cranberries. Dried cherries will keep the tart-sweet flavor closer to the original.
Mixed Greens
Baby spinach, spring mix, arugula, or a combination of greens can be used. Arugula will give the salad a more peppery bite.
Maple Syrup
Honey can replace the maple syrup in the dressing. The flavor will change slightly, but the dressing will still have the sweetness it needs.
Apple Cider Vinegar
White wine vinegar or red wine vinegar can be substituted. Start with slightly less and adjust to taste since the acidity can vary.
Dijon Mustard
Whole-grain Dijon is a good substitute and gives the dressing a little more texture.
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Apple Walnut Fall Salad
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Ingredients
For the Salad:
- 8 cups fresh mixed salad greens
- 2 medium fresh Honeycrisp apples thinly sliced
- ½ cup chopped walnuts
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ¼ cup red onion thinly sliced
For the Maple Dijon Dressing:
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Place the walnuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until lightly browned and fragrant. Remove from the heat and let cool.
- Place the mixed greens in a large salad bowl. Add the sliced apples, toasted walnuts, feta cheese, dried cranberries, and red onion.
- In a small bowl, add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk until well blended.
- Drizzle the dressing over the salad just before serving. Gently toss until the ingredients are evenly coated with the dressing.
Notes
Tips and Tricks
Keep the apples fresh – If you’re slicing the apples ahead of time, lightly coat them with a little lemon juice to slow browning. Let the walnuts cool – Cool the toasted walnuts before adding them to the greens so they don’t wilt the salad. Dress just before serving – Keep the dressing separate until the salad is ready for the table. This keeps the greens crisp. Slice the onion thinly – Thin slices distribute the red onion throughout the salad without overpowering each bite.Storing
Refrigerator – Store leftover salad in an airtight container in the refrigerator for up to 2 days. Once dressed, the greens will soften, so this salad is best served fresh. Make ahead – Store the dressing, toasted walnuts, and prepared salad ingredients separately. Assemble and dress the salad shortly before serving.Nutrition
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