Pin it The first snow had just started falling when I decided this apple and walnut salad would be perfect for lunch. I love how winter produce can be so vibrant and refreshing when you treat it right. The crunch of a good apple against toasted walnuts is one of those simple pleasures that makes the season feel special.
Last winter I made this for my sister who swore she hated fruit in savory dishes until she tried this salad. She asked for the recipe before even finishing her bowl which might be the highest compliment a cook can receive. Now it is our go to whenever we need something light but satisfying.
Ingredients
- 2 large crisp apples: Honeycrisp or Granny Smith hold their texture beautifully and provide that perfect snap
- 1 small celery stalk: Thinly sliced it adds a subtle aromatic crunch that people cannot quite identify but love
- 50 g mixed salad greens: Arugula brings pepperiness while baby spinach offers a tender base
- 80 g walnuts: Roughly chopped so you get satisfying bites of nuttiness throughout
- 60 g blue cheese or feta: Optional but creates this incredible creamy tangy contrast with the sweet apples
- 2 tbsp extra-virgin olive oil: The foundation that carries all the other flavors
- 1 tbsp apple cider vinegar: Lemon juice works too but vinegar feels more winter appropriate
- 1 tsp honey or maple syrup: Just enough to balance the acid and highlight the apples natural sweetness
- 1 tsp Dijon mustard: The secret ingredient that makes the vinaigrette cling to every leaf
- Salt and pepper: Finish with freshly cracked pepper to wake up all the flavors
Instructions
- Whisk together your vinaigrette:
- In a small bowl combine olive oil vinegar honey mustard salt and pepper whisking until the mixture looks silky and emulsified
- Prep your crunch:
- Core and thinly slice the apples then slice the celery into delicate rounds that will tuck between the leaves
- Build the salad:
- In a large bowl toss together the apples celery salad greens and chopped walnuts creating this beautiful mosaic of textures
- Dress it gently:
- Drizzle the vinaigrette over the salad and toss with your hands or large spoons just until everything glistening lightly
- Add the finishing touch:
- Scatter the crumbled cheese on top and serve immediately while that apple crunch is at its absolute peak
Pin it This salad became a tradition after I served it at a winter solstice dinner three years ago. Now it feels wrong to let the season pass without making it at least a dozen times.
Choosing Your Apples
I have tested countless apple varieties and Honeycrisp consistently wins for holding texture while Granny Smith brings that perfect tartness. Avoid softer apples like Red Delicious which turn mealy and disappointing once sliced.
The Cheese Question
Blue cheese creates this sophisticated sharpness that cuts through the sweetness but feta offers a brighter creamier experience. If you are serving cheese lovers try both on separate plates and watch the debate unfold.
Make It Your Own
Sometimes I swap in pears when the market looks particularly inviting or add dried cranberries for extra festive flair. The core formula stays the same but small twists keep it exciting.
- Pomegranate seeds add these jeweled bursts of tart sweetness
- A handful of toasted pecans can replace walnuts for a mellower flavor
- Try shaving some Parmesan instead of crumbled cheese for a different salty dimension
Pin it There is something magical about a salad that celebrates winter produce instead of fighting against it. May your kitchen stay warm and your apples stay perfectly crisp.
Recipe FAQs
- → What apples work best for this salad?
Crisp varieties like Honeycrisp or Granny Smith hold their texture well. Avoid softer apples that can become mealy when sliced.
- → Can I make this ahead of time?
Prepare dressing and slice ingredients in advance, but toss just before serving to maintain crispness. Apples can be tossed with lemon juice to prevent browning.
- → What can I substitute for walnuts?
Pecans, almonds, or toasted hazelnuts work well. For nut-free options, try pumpkin seeds or sunflower seeds.
- → Is this suitable for dietary restrictions?
Naturally vegetarian and gluten-free. Make it dairy-free and vegan by omitting the optional cheese.
- → How do I toast walnuts for extra flavor?
Spread chopped walnuts on a baking sheet at 350°F (175°C) for 5-8 minutes until fragrant. Cool before adding to salad.