Apple and Walnut Salad (Print View)

Crisp apples and walnuts with mixed greens in tangy vinaigrette

# Components:

→ Produce

01 - 2 large crisp apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 1.75 cups mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese

05 - 2.1 oz crumbled blue cheese or feta (optional, omit for dairy-free)

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon apple cider vinegar or lemon juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
02 - In a large salad bowl, combine sliced apples, celery, salad greens, and walnuts.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese on top if desired.
05 - Serve immediately to preserve the crispness of the greens and apples.

# Expert Advice:

01 -
  • Fast: Ready in just 15 minutes with zero cooking time required.
  • Diet-Friendly: A naturally vegetarian and gluten-free dish that satisfies everyone.
  • Balanced: A perfect harmony of sweet fruit, earthy nuts, and tangy dressing.
02 -
  • Whisk the dressing vigorously to ensure the mustard fully emulsifies the oil and vinegar.
  • Use a mix of greens like arugula for a peppery bite that contrasts the sweet apples.
  • If prep-ahead is necessary, toss apple slices in a little lemon juice to prevent browning.
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