Save A refreshing winter salad featuring crisp apples, crunchy walnuts, and a tangy vinaigrette — perfect as a light appetizer or side dish. This simple yet elegant recipe brings a vibrant burst of flavor to your seasonal table with minimal effort and maximum crunch.
Save The secret to this salad's appeal is the interplay of textures. Thinly sliced celery adds a subtle snap, while mixed greens like arugula or baby spinach provide a delicate base for the star ingredients. It is a sophisticated addition to any meal.
Ingredients
- 2 large crisp apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
- 1 small celery stalk, thinly sliced
- 50 g mixed salad greens (e.g., arugula, baby spinach)
- 80 g walnuts, roughly chopped
- 60 g crumbled blue cheese or feta (optional; omit for dairy-free)
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified.
- Step 2
- In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts.
- Step 3
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Step 4
- Sprinkle crumbled cheese on top, if using.
- Step 5
- Serve immediately for maximum crispness.
Zusatztipps für die Zubereitung
For extra depth of flavor, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. To ensure the salad remains at its peak, wait to slice the apples and toss with the dressing until right before you are ready to serve.
Varianten und Anpassungen
You can substitute pears for apples for a softer, sweeter variation. For a festive touch, add dried cranberries or pomegranate seeds. To keep the dish dairy-free, simply omit the blue cheese or feta.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc or a dry Riesling. It serves as an excellent light starter or a refreshing side dish alongside roasted poultry or autumnal grain bowls.
Save Whether enjoyed as a quick lunch or a dinner party side, this Apple and Walnut Salad is a testament to how simple ingredients can create a truly refined dish. Enjoy the crisp, clean flavors of this easy winter favorite.
Cooking Questions
- → Can I make this salad ahead of time?
Prepare the dressing up to 3 days in advance and store refrigerated. Combine apples with dressing just before serving to maintain crispness. Walnuts can be toasted ahead and kept in an airtight container.
- → What apple varieties work best?
Honeycrisp and Granny Smith are excellent choices for their crisp texture and balanced sweetness. Fuji or Gala work well for a sweeter profile, while Pink Lady offers a perfect balance of tart and sweet.
- → How do I toast walnuts for extra flavor?
Spread chopped walnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 5-8 minutes, stirring halfway through. Watch closely as they can burn quickly. Let cool completely before adding to the salad.
- → Can I substitute the cheese?
Feta adds a salty tang while blue cheese provides creaminess and depth. For dairy-free options, try crumbled firm tofu or simply omit cheese altogether. Goat cheese also works beautifully with the apple and walnut combination.
- → What other fruits can I use?
Pears make an excellent substitution, offering similar texture and sweetness. Dried cranberries or pomegranate seeds add festive color and chewy contrast. Sliced grapes or segmented oranges work well for different flavor profiles.
- → How long will dressed leftovers keep?
Best enjoyed immediately for maximum crispness. Leftovers will keep refrigerated for 1 day, though apples may soften and walnuts lose crunch. Store undressed components separately and assemble just before serving.