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.
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.
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.
- 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.
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:
Absolutely! Pecans or almonds work great if you prefer or have allergies. Just toast them lightly to bring out their flavor.
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.
Yes! If garlic isn’t your thing, you can omit it or substitute with a pinch of garlic powder for a milder flavor.
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!
Print
Apple Walnut Salad with Citrus Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Apple Walnut Salad is a fresh and flavorful blend of crisp mixed greens, tart Granny Smith apples, creamy feta cheese, crunchy toasted walnuts, and sweet dried fruits, all tossed in a zesty apple cider vinaigrette. This salad is quick to prepare and makes a perfect light lunch or a festive side dish.
Ingredients
Salad
- 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine)
- 1 Granny Smith apple, cored and sliced
- ¼ cup pitted dates, chopped (omit for a lower carb option)
- ¼ cup unsweetened dried cranberries
- ⅓ cup chopped walnuts, toasted
- ½ cup red onion, finely diced
- 2 oz. feta cheese, crumbled
- Salt and ground black pepper to taste
Dressing
- 1 tablespoon maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 clove garlic
- 1 pinch cayenne pepper
Instructions
- Make the dressing: In a bowl, combine maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, garlic clove, and a pinch of cayenne pepper. Whisk them together until well incorporated and set aside to let flavors meld.
- Prepare the salad: In a large bowl, combine the mixed greens, sliced Granny Smith apple, chopped dates, dried cranberries, toasted walnuts, finely diced red onion, and crumbled feta cheese.
- Toss the salad: Drizzle the prepared dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
- Season and serve: Season the salad with salt and freshly ground black pepper to taste. Serve immediately for best freshness and crunch.
Notes
- For a lower carb option, omit the dates and use sugar-free apple jelly in the dressing.
- Toast walnuts lightly in a dry skillet over medium heat until fragrant for enhanced flavor.
- Use fresh garlic; if you prefer a milder flavor, mince it finely or substitute with garlic powder (¼ tsp).
- This salad is best served fresh but can be stored refrigerated for up to 1 day; add the dressing just before serving to keep greens crisp.
- Substitute feta with goat cheese or blue cheese for a different creamy variation.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 182 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 13 mg
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