This Apple Walnut Salad is delicious and easy to make. A salad with apples and walnuts that is healthy, fresh and great for meal prep!
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If you think salads have to be boring, please allow this fall Apple Walnut Salad to change your mind!
Loaded with seasonal apples, crisp red onions, and crumbly feta, topped with a tangy balsamic vinaigrette, this salad is perfect for lunch, meal prep, or as a holiday side dish.
This Apple Walnut Salad is so fresh, vibrant, and vegetarian-friendly! The perfect fall flavorful dish!
why we love this apple walnut salad recipe
There is a lot to love about this apple salad. It’s one of our favorites for a hearty fall salad because it’s:
- Quick and Easy: This salad recipe only takes 15 minutes to make and is even quicker if you already have roasted walnuts.
- Versatile: Salads are such a great way to mix and match whatever toppings you want! Check the green box below for our suggestions.
- Great for meal prep: Because it lasts well in the fridge, this salad is great for meal prep!
Ingredients for Apple Walnut Salad:
Here’s what you need to make the best fall salad:
- walnut halves
- red onion
- dried cranberries
- feta cheese
Ingredients for the vinaigrette:
You can find substitutions for all of these ingredients below in the green shaded box.
How to Make Apple Cranberry Walnut Salad
- Prep the Walnuts– Spread walnuts out in an even layer on a baking sheet. Bake for 6-7 minutes, or until golden and fragrant. Immediately transfer to a cutting board to cool, then roughly chop them.
- Make the Vinaigrette– Add olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk together to combine.
- Assemble the salad– In a large serving bowl, add the chopped lettuce and half of the red onions, cranberries, feta cheese, apple slices, and walnuts. Add a few tablespoons of the dressing and toss the salad together.
SUBSTITUTIONS FOR APPLE WALNUT SALAD
Apples: Gala, Granny Smith, Fiji, Honeycrisp, or any other crunchy variety will work!
Lettuce: You can use green or red leaf lettuce, spinach, romaine, arugula, etc.
Cranberries: Feel free to use raisins or any other dried fruit of your liking. You can also skip them.
Dairy-free: To make this salad dairy free, replace regular feta cheese with a dairy-free variety or skip it.
Feta: Sub feta for goat cheese or blue cheese.
Dijon Mustard: Using whole-grain or stone-ground mustard instead will do the trick.
Additional toppings: Feel free to add more or fewer toppings.
How to Serve Apple Walnut Salad:
Serve it on the side of any main dish, add some protein (like baked chicken breast, chicken tenders, or pulled pork), or enjoy it as is and make it a complete vegetarian friendly meal of its own. Just don’t forget to drizzle the creamy balsamic dressing over top!
How to Store this Fall Salad:
Storing: Keep the apple salad separate from the dressing in the fridge for up to 2-3 days; dress immediately before serving.
Separating: The dressing may separate. If it does just shake vigorously or quickly blend again!
Walnut Apple Salad
- Preheat your oven to 350 degrees F. Spread walnuts out in an even layer on a baking sheet. Bake for 6-7 minutes, or until golden and fragrant.
- When walnuts are cooked, immediately transfer to a cutting board to cool, then roughly chop them.
- Make the dressing. To a mixing bowl or container, add olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk together to combine. Taste and adjust the seasonings to your preference.
- In a large serving bowl, add the chopped lettuce and half of the red onions, cranberries, feta cheese, apple slices, and walnuts.
- Add a few tablespoons of the dressing and toss the salad together.
- Continue adding dressing to your preferred taste, or serve it on an individual basis. Top the salad bowl with the remaining cranberries, feta, walnuts, and apples. Serve immediately!