Crisp Creamy Apple Walnut Salad

This crisp and creamy apple walnut salad is my go&to when those first chilly days of fall hit. The mix of crisp apples sweet cranberries crunchy walnuts and tangy goat cheese never fails to make eating salads exciting. It looks lovely on the table and always gets rave reviews whether I am serving it for lunch or as a side with roast chicken.

I remember making this first on a rainy Sunday so craving something refreshing but hearty. My husband still asks for it anytime apples are in season.

Gather Your Ingredients

• Extra-virgin olive oil or avocado oil: adds a smooth rich flavor and helps the dressing cling to greens Choose fresh cold-pressed oil
• Apple cider vinegar or white wine vinegar: brings balanced tang Use unfiltered apple cider vinegar for depth
• Maple syrup or honey or agave syrup: offers natural sweetness Go for pure maple syrup if possible for earthy notes
• Dijon mustard or yellow mustard: provides tang and creaminess Try to find real Dijon for classic spice
• Kosher salt or sea salt: enhances all flavors Taste before adding more
• Ground cinnamon (optional): brings warmth just a pinch gives autumn notes
• Freshly ground black pepper or pre-ground: wakes everything up Fresh ground delivers better aroma
• Coarsely chopped walnuts or pecans: add crunch and heartiness Pick unsalted raw nuts for best richness
• Finely diced shallot or red onion: gives the salad a mild bite Choose a firm shiny shallot for subtle sweetness
• Mixed greens arugula or baby spinach: form the fresh base Get a mix with several textures if possible
• A sweet-tart apple Honeycrisp or Pink Lady: adds crispness and brightness Go for a firm apple that feels heavy for its size
• Dried cranberries or cherries or raisins: bring chewy tart pops Look for fruit without added sugar
• Roasted pumpkin seeds or sunflower seeds: finish with crunch Always use toasted seeds for flavor
• Crumbled fresh goat cheese or feta cheese: gives creamy tang Buy from the cheese counter for best texture

How to Make It

Make the Dressing:

Whisk olive oil vinegar maple syrup mustard salt cinnamon if using and black pepper in a medium bowl until smooth and emulsified Keep whisking several times as you assemble to keep the dressing creamy

Toast the Nuts:

Spread chopped walnuts on a baking sheet and place in a 350 degree oven for about eight minutes Stir once until fragrant and just golden brown Do not walk away as they burn quickly Let cool

Prep the Shallot:

Peel and finely dice the shallot Keep the pieces small so they blend easily into the greens If using red onion soak in cold water for ten minutes to mellow the flavor

Prepare the Apple:

Rinse core and slice the apple into bite-sized pieces I like to cut just before serving to keep it crisp and prevent browning If you prep early toss in a little lemon juice

Assemble the Greens:

Add mixed greens to a large salad bowl Layer in most of the apple dried cranberries and toasted nuts Toss gently with clean tongs

Add Dressing:

Drizzle about three quarters of the dressing over the greens Toss everything very gently until well coated Taste and add more if needed Leave a little for last minute touchups

Finish and Serve:

Top with pumpkin seeds remaining apple and nuts Sprinkle goat cheese over the top Break it up lightly with your fingers for even coverage Serve right away while the apples are crisp

Goat cheese is my personal favorite ingredient here. I once made this salad for a big Thanksgiving and my son tried goat cheese for the very first time. Now it is the only cheese he wants to eat in his salads and we laugh about it every time.

Flavor Boosters

Layering ingredients instead of tossing all at once keeps textures better. Ripe apples with tart flavor do not turn mushy. A pinch of cinnamon transforms simple dressing into fall magic.

Serving Suggestions

Serve as a side with roast chicken grilled salmon or pork tenderloin. Double it for a showstopper holiday salad. Add sliced grilled chicken or chickpeas for a satisfying main dish. On sunny days I like to take this salad out on a picnic with crusty bread.

Creative Twists

If you run out of walnuts pecans or sliced almonds work beautifully. Try blue cheese if you prefer a bolder taste. Swap honey for maple syrup in the dressing. Raisins or chopped dried apricots can fill in for cranberries. Just keep the overall balance of crunch tart and creaminess.

I have found slicing apples at the last minute and tossing them in a tiny bit of the dressing helps them stay crisp and beautiful all through dinner. The chopped nuts can even be toasted days in advance making assembly a breeze on busy weekdays.

Common Questions About This Recipe

→ Can I substitute walnuts with another nut?

Yes, pecans work wonderfully as a substitute if you prefer or have them on hand. Sunflower seeds or pumpkin seeds also add great crunch.

→ Which apple variety is best?

Choose a sweet-tart apple like Honeycrisp or Pink Lady for a crisp texture and balanced flavor in the salad.

→ Can I make the dressing ahead of time?

Absolutely! The dressing can be made in advance and stored in the fridge for up to a week. Shake well before using.

→ Is there a dairy-free alternative to goat cheese?

You can omit the cheese entirely or use a plant-based cheese alternative for a dairy-free version without losing creaminess.

→ How do I keep the apples from browning?

Toss diced apples in a little bit of the vinegar before adding them to the salad to maintain their color and freshness.