Apple Walnut Salad

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Crisp apples, toasty walnuts and creamy feta or blue cheese make this apple walnut salad ideal for holidays and parties. Simple and beautiful!

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

Servings: 6 servings

Calories: 277 kcal

Course: Salad

Cuisine: American

Ingredients

FOR THE SALAD:

¾ cup walnut halves raw
2 apple cored and thinly sliced (recommended: Honeycrisp, small or large
4 ounces arugula about 4 tightly packed cups, baby
3 Belgian endive about 6 ounces
⅓ cup dried cranberry or golden raisins
3 ounces gorgonzola cheese goat cheese, or feta (about a generous 1/2 cup, crumbled

FOR THE DRESSING:

1 shallot very finely chopped, small
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon

Instructions

Cup of Yum

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.
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.
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.
Add half each of the cranberries, cheese, and walnuts.
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!).
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.

Notes

*A bitter green like endive provides a delicious, bright, and welcome counterpoint to the sweet apples and is a classic pairing with arugula, especially if you are serving this as a part of a larger meal. Radicchio would be the closest swap. If you aren’t a fan of endive, you can swap it for spring mix, chopped romaine, or really any mixed lettuce you prefer.
**A mild blue cheese such as gorgonzola is my favorite in this recipe (it’s so tasty with the walnuts and arugula!) but if that isn’t your thing, goat cheese is my second choice (still delish), and feta is a good option too.
TO MAKE AHEAD: Prep all the ingredients up to 1 day in advance. Store the walnuts at room temperature. Refrigerate the rest of the salad and the dressing separately. Dress just before serving.
TO STORE: This tastes best the day it is made, but I also enjoyed it leftover, adding some fresh greens and a drizzle of extra dressing to liven it back up. Refrigerate leftovers in an airtight storage container for up to 2 days.
If you know you're going to have leftovers, only dress the part of the salad you plan to eat. Refrigerate the apples and dressing in a separate storage container from the salad ingredients. Dress just before serving.

Nutrition Information

Serving 1(of 6) Calories 277kcal (14%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 5g (25%) Cholesterol 11mg (4%) Potassium 305mg (6%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 583IU (12%) Vitamin C 6mg (7%) Calcium 131mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 277

% Daily Value*

Serving	1(of 6)
Calories	277kcal	14%
Carbohydrates	20g	7%
Protein	6g	12%
Fat	21g	32%
Saturated Fat	5g	25%
Cholesterol	11mg	4%
Potassium	305mg	6%
Fiber	4g	16%
Sugar	13g	26%
Vitamin A	583IU	12%
Vitamin C	6mg	7%
Calcium	131mg	13%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.