Apple Walnut Salad
Ingredients
- 3/4 cup raw walnut halves
- 2 small apples or 1 large apple)
cored and thinly sliced (recommended: Honeycrisp
- 4 ounces baby arugula
about 4 tightly packed cups
- 3 Belgian endives*
about 6 ounces
- 1/3 cup dried cranberries or golden raisins
- 3 ounces crumbled gorgonzola**)
goat cheese, or feta (about a generous 1/2 cup
- 1 small shallot
very finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Directions
- 1
Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
- 2
In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.
- 3
In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you'll have 3 cups or so). Add them to the bowl.
- 4
Add half each of the cranberries, cheese, and walnuts.
- 5
With a spoon, scoop the apple slices into the salad (some of the dressing and shallots will cling to the apples; some will be left behind in the bowl). Add a few more spoonfuls of the dressing to the salad to moisten it, then toss to coat. If the salad seems dry at this point, continue to spoon on small amounts of the dressing, tossing after each, until it’s moist but not sopping (it’s easy to overdress salad!).
- 6
Sprinkle the remaining cranberries, cheese, and walnuts over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired (the amount you need will vary based on your cheese; with gorgonzola, our salad was just right). Enjoy immediately, with any remaining dressing on the side for serving as desired.
Apple Walnut Salad
Similar Recipes
Ratings & Reviews
Based on 40 ratings
Rating Breakdown
About this Recipe
Looking for an effortlessly elegant salad that’s bursting with fresh flavors and delightful textures? This Apple Walnut Salad, featuring crisp apples, toasted walnuts, and a creamy cheese, is your perfect go-to for special occasions and everyday meals alike. It’s a beautifully simple dish that delivers impressive results.
What makes this salad truly shine is the thoughtful combination of sweet and savory elements, enhanced by a simple technique. Toasting the walnuts brings out their nutty depth, which pairs wonderfully with the tangy sweetness of fresh apples and dried cranberries. These vibrant ingredients are all brought together by a balanced vinaigrette, allowing the quality of each component to truly stand out.
With every forkful, you'll experience a delightful interplay of textures: the satisfying crunch of fresh apples and toasted walnuts, the tender bite of baby arugula, and the subtle crispness of Belgian endives. The creamy richness of crumbled cheese adds a luxurious touch, while the dressing, brightened by red wine vinegar and maple syrup, perfectly complements the subtle spice of cinnamon. It’s a colorful dish that feels both gourmet and refreshingly light, making it a truly enjoyable experience.
This versatile salad welcomes your personal touch. Feel free to swap Honeycrisp apples for another crisp variety like Fuji or Gala if preferred. If gorgonzola isn't quite to your taste, creamy goat cheese or tangy feta are excellent alternatives, each adding their unique creaminess and flavor profile. For a different twist, golden raisins can easily replace dried cranberries, or you might consider adding some grilled chicken for a heartier, more substantial meal.
Whether gracing your holiday table as a stunning side or serving as an impressive appetizer for a dinner party, this beautiful Apple Walnut Salad is sure to be a crowd-pleaser. Its vibrant colors and sophisticated flavors make it a wonderful accompaniment to roasted meats or a lovely standalone lunch.