There’s something about the crisp crunch of apples combined with toasted walnuts that just sings in this salad. The zingy, homemade dressing pulls it all together beautifully. I’m excited to share my Apple Walnut Salad with Citrus Vinaigrette Recipe—it’s fresh, vibrant, and surprisingly easy to whip up.

This image shows a fresh salad served on a white oval plate with a white marbled surface background. The salad has three main layers: the bottom layer is a mix of green leafy vegetables with different textures and shades, including dark green spinach leaves and lighter, softer leaves, some with a reddish tint. On top are medium-thick green apple slices placed evenly across the dish, adding a creamy light green color. Scattered throughout are small white crumbles of cheese and reddish dried cranberries, adding spots of white and red. Small pieces of light brown walnuts and finely chopped red onions are sprinkled all over, adding more color and texture. Two silver forks are placed on the left side of the plate, resting on the salad. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Citrus Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Citrus Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Citrus Vinaigrette Recipe

Why You'll Love This Recipe

I remember the first time I made this apple walnut salad; the blend of sweet, savory, and slightly tangy flavors felt like a revelation. It’s that kind of salad you find yourself craving again and again because it’s both satisfying and light.

Perfect balance: The tartness of Granny Smith apples and the crunch of toasted walnuts make every bite exciting.
Easy to prepare: Ready in just 15 minutes, it fits into any busy schedule without sacrificing flavor.
Versatile and fresh: You can tweak it for lower carbs or swap in different greens, making it your own.
Refreshing homemade dressing: The citrusy vinaigrette brightens up the whole salad perfectly.

A large white oval plate holds a fresh salad arranged in layers starting with a base of mixed bright green and dark green leafy greens including spinach and arugula, giving a textured and leafy look. On top are thin slices of pale green apple scattered evenly, interspersed with white small cubes of soft cheese and small bits of red onion adding pops of pinkish purple. Bright red dried cranberries and light brown crushed nuts are sprinkled over the whole salad for contrast and texture. The plate is set on a white marbled surface, with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Apple Walnut Salad with Citrus Vinaigrette Recipe plays a role in balancing flavors and textures. Crisp greens and tart apples bring freshness, while toasted walnuts add crunch, and the dressing ties everything with a bright zing.

Flat lay of a crisp bunch of mixed salad greens, a whole Granny Smith apple sliced to reveal its pale green interior, a small white ceramic bowl of chopped pitted dates, a white bowl filled with vibrant unsweetened dried cranberries, toasted chopped walnuts in a simple white dish, finely diced red onion neatly arranged in a white bowl, crumbled feta cheese on a small white plate, a small white bowl with golden extra virgin olive oil, another white bowl holding amber maple syrup, a white bowl with amber apple cider vinegar, a small white bowl containing pale yellow Dijon mustard, a whole uncracked garlic clove, and a pinch of bright red cayenne pepper artfully displayed in a tiny white bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed greens: Using a combo of romaine and baby spinach keeps the salad tender yet sturdy enough for the dressing.
Granny Smith apple: Its tartness contrasts beautifully against the creamy feta and sweet cranberries.
Pitted dates: They add a natural sweetness and chewy texture, great if you like a little contrast.
Dried cranberries: Their slight tartness complements the apple and adds vibrant color.
Walnuts: Toasting them intensifies their flavor and gives that satisfying crunch.
Red onion: Adds a mild sharpness—finely diced so it doesn’t overpower.
Feta cheese: Offers creaminess and a hint of saltiness to balance the sweet and savory notes.
Maple syrup or honey: Sweetens the dressing naturally and rounds out the tart vinegar.
Apple cider vinegar: The citrus element that adds zing and brightness.
Extra virgin olive oil: Gives richness and binds the dressing well.
Dijon mustard: Provides a subtle tang and helps emulsify the vinaigrette.
Garlic: Just a clove adds depth without being overpowering.
Cayenne pepper: A little heat wakes up the flavors and balances sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This salad is a great canvas — I often swap the dates for dried cherries in fall, or add sliced pears to mix things up. Don’t be shy to adjust the sweetness or spice level in the vinaigrette to suit your taste.

Vegetarian Variation: I sometimes add crispy chickpeas for extra protein when serving as a light meal.
Lower Carb Option: Skip the dates and use sugar-free jelly in the dressing to keep it keto-friendly.
Seasonal Twist: Swap walnuts for pecans or add pomegranate seeds during winter holidays.

Step-by-Step: How I Make Apple Walnut Salad with Citrus Vinaigrette Recipe

Step 1: Whisk Together the Zesty Dressing

Start by combining the maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and a pinch of cayenne in a bowl. Whisk until it’s emulsified and smooth—this little dressing is the star that brightens the whole salad. I like to taste and tweak the sweetness or acidity here before moving on.

Step 2: Prepare the Salad Ingredients

While you’re whisking the dressing, give your greens a rough chop if needed and place them in a large bowl. Add the cored and sliced Granny Smith apple, chopped dates, dried cranberries, finely diced red onion, and toasted chopped walnuts. I always toast walnuts lightly in a dry pan for a few minutes—bringing out that nutty depth.

Step 3: Combine and Toss Gently

Pour the dressing over the salad and gently toss to coat everything evenly without bruising those delicate greens. Then sprinkle crumbly feta on top and season with salt and freshly ground black pepper to taste. Give it one last gentle toss or leave the cheese on top for a prettier presentation.

Top Tip

I’ve found that a perfectly balanced vinaigrette is what makes the Apple Walnut Salad with Citrus Vinaigrette Recipe truly shine. A few simple steps can take this salad from good to unforgettable.

Toast the Walnuts: It intensifies their flavor and adds a satisfying crunch that cuts through the creaminess of feta.
Make Dressing in Advance: If you can, prepare the citrus vinaigrette an hour before serving—it allows the flavors to meld beautifully.
Use Sharp Knife for Apples: To avoid bruising and browning, slice the apples just before tossing and use a sharp knife for clean cuts.
Dress Just Before Serving: Tossing too early can wilt your greens; dress the salad right before it hits the table.

How to Serve Apple Walnut Salad with Citrus Vinaigrette Recipe

Garnishes

I like topping this salad with a few extra toasted walnut halves for a pretty, rustic look. Sometimes a sprinkle of fresh herbs like chopped parsley or mint gives it a fresh lift. If I’m serving guests, I add a few pomegranate seeds to boost color and flavor.

Side Dishes

This salad pairs wonderfully with grilled chicken or salmon for a balanced meal. For a cozy family dinner, I often serve it alongside roasted butternut squash or a warm quinoa pilaf. It’s light but substantial enough to stand on its own for lunch.

Creative Ways to Present

For holiday gatherings, I sometimes layer this salad in clear glass bowls, showing off the colorful layers of lettuce, apples, and walnuts. Another fun idea is serving it in small mason jars for potlucks—portable and visually appealing.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad and dressing separate if I plan to eat it the next day. Greens stay crisp in a sealed container without dressing. When ready, I toss everything together fresh to avoid soggy leaves.

Freezing

This salad doesn’t freeze well because of the fresh greens and dressing. If you want to prep ahead, stick to making the vinaigrette and toasting the walnuts, then combine fresh right before serving.

Reheating

Since this salad shines fresh and cold, reheating isn’t really ideal. If you do have leftovers with protein sides, I recommend warming just the protein and serving the salad chilled for the best texture and flavor.

Frequently Asked Questions:

Can I use different nuts instead of walnuts?

Absolutely! Pecans or almonds work great if you prefer or have allergies. Just toast them lightly to bring out their flavor.

How long can I store the salad before it gets soggy?

For best results, keep the salad and dressing separate and combine right before eating. Greens can stay fresh up to 1 day if stored properly in the fridge.

Can I make the dressing without garlic?

Yes! If garlic isn’t your thing, you can omit it or substitute with a pinch of garlic powder for a milder flavor.

Is this salad suitable for a keto diet?

You can make it keto-friendly by skipping the dates and using a sugar-free jelly or honey substitute in the dressing. Reducing dried fruit keeps carbs low.

Final Thoughts

This Apple Walnut Salad with Citrus Vinaigrette Recipe has become one of my go-to salads when I want something quick but special. It’s the perfect mix of textures and flavors that feel both comforting and fresh. I hope you’ll give it a try soon—it’s like autumn and sunshine on a plate, ready whenever you want to brighten your day!