Apple and Walnut Salad

Last January, my kitchen felt heavy with winter gray until I decided to throw together whatever crisp produce I had hiding in the crisper drawer. The satisfying crunch of that first bite, all sweet apples and sharp celery against peppery greens, somehow brightened the entire afternoon. Now this salad lives in my regular rotation because it reminds me that freshness has a place in any season.

I served this at a friend's winter birthday dinner last year, and everyone kept asking what made it taste so vibrant. The secret turned out to be slicing the apples paper thin so they practically melted into the greens while still holding that signature snap. Something about watching people reach for seconds while conversation flowed around the table made me realize salads can be the star of the show.

Ingredients

• 2 large crisp apples: Honeycrisp or Granny Smith give you that perfect balance of sweet and tart, and keeping the skin on adds beautiful color
• 1 small celery stalk: Thinly sliced, it brings this unexpected fresh note that cuts through the rich walnuts and cheese
• 50 g mixed salad greens: A blend of peppery arugula and tender baby spinach creates layers of flavor and texture
• 80 g walnuts: Roughly chopped, these provide this buttery crunch that makes every forkful satisfying
• 60 g blue cheese or feta: The salty creaminess creates these little bursts of flavor that tie everything together, though it is completely optional
• 2 tbsp extra virgin olive oil: This forms the silky base that lets all the other flavors shine without overpowering
• 1 tbsp apple cider vinegar or lemon juice: The sharp acidity cuts through the sweetness and wakes up your palate
• 1 tsp honey or maple syrup: Just enough to mellow the vinegar and bring out the natural sugars in the apples
• 1 tsp Dijon mustard: This helps the dressing emulsify into something velvety rather than separated
• Salt and freshly ground black pepper: Essential for making all those subtle flavors pop

Instructions

Whisk together your dressing:

In a small bowl, combine the olive oil, vinegar or lemon juice, honey, Dijon mustard, salt, and pepper, whisking vigorously until the mixture thickens slightly and becomes one cohesive emulsion

Prep your produce:

Core and thinly slice your apples into delicate rounds or half moons, slice the celery as thin as you possibly can, and give those greens a gentle spin if they need drying

Build the salad:

In a large salad bowl, combine the sliced apples, celery, salad greens, and walnuts, letting them fall naturally together rather than packing them down

Dress and toss:

Drizzle your vinaigrette over the salad and use gentle tossing motions to coat everything without bruising the delicate greens or breaking apart the apple slices

Add the finishing touch:

Sprinkle the crumbled cheese over the top right before serving so it stays distinct and creamy rather than melting into the dressing

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My grandmother used to say that a well made salad is proof that simple things done with care matter more than complexity. This recipe became one of those staples I turn to when I want to feed people something that feels honest and unpretentious. There is something about watching someone take that first bite, eyes lighting up at the perfect interplay of sweet and sharp, creamy and crisp.

Make It Your Own

Try swapping pears for apples when they are in season, their buttery texture brings a completely different elegance to the bowl. I have discovered that adding a handful of dried cranberries or fresh pomegranate seeds transforms this into something festive enough for holiday tables.

Timing Is Everything

The window between perfectly crisp and slightly sad is shorter than you think, so I always prep all my ingredients beforehand and only dress when people are actually sitting down. Even ten minutes makes a noticeable difference in that satisfying snap we are chasing.

Perfect Pairings

A chilled Sauvignon Blanc or dry Riesling cuts through the walnuts beautifully while highlighting the fruit notes. This salad also works beautifully alongside roasted chicken or as a fresh counterpoint to rich winter soups.

• Grill a crusty baguette and serve it warm alongside
• Add a poached egg for lunch and call it a meal
• Double the walnuts if you want extra protein

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Hope this brightens up your winter table like it has mine so many times.

Recipe Questions & Answers

→ What type of apples work best?

Crisp, tart varieties like Honeycrisp or Granny Smith provide excellent texture and flavor balance against the sweet dressing and rich walnuts.

→ Can this be made ahead?

Prepare dressing and slice ingredients in advance, but toss immediately before serving to maintain apple crispness and prevent wilting greens.

→ How do I toast walnuts?

Spread walnuts in a single layer on a baking sheet and toast at 350°F (175°C) for 5-8 minutes until fragrant, watching closely to prevent burning.

→ What cheese alternatives work?

For dairy-free options, omit cheese entirely or use nutritional yeast for savory depth. Vegan feta crumbles also work well for creamy texture.

→ Can I use different greens?

Mixed spring greens, kale, romaine, or butter lettuce all work beautifully. Choose tender leaves for lighter texture or hearty greens for more substance.

→ How long does dressing keep?

The vinaigrette stays fresh in an airtight container in the refrigerator for up to one week. Bring to room temperature and whisk before using.