Name: Apple Walnut Salad with Honey Vinaigrette Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine); 1 Granny Smith apple, cored and sliced; ¼ cup pitted dates, chopped (omit for a lower carb option); ¼ cup unsweetened dried cranberries; ⅓ cup chopped walnuts, toasted and chopped; ½ cup red onion, finely diced; 2 oz. feta cheese, crumbled; salt & ground black pepper to taste; 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option); 1 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; ½ tsp Dijon mustard; 1 clove garlic; 1 pinch cayenne pepper

There’s something about the fresh crunch of apples combined with the rich bite of walnuts that just sings in this **Apple Walnut Salad with Honey Vinaigrette Recipe**. Tossed with a sweet-tart vinaigrette, it's easy to make and totally worth it – perfect for when you want a salad that feels both fresh and indulgent.

This dish is a fresh salad served on a white oval plate placed on a white marbled surface. The salad has three main layers: the base is a mix of green leafy vegetables with some pieces of deep red and purple leaves scattered throughout. On top of this are thin slices of light green apple, scattered evenly around the salad. The top layer is sprinkled with small pieces of white cheese, reddish dried cranberries, small walnut halves, and finely chopped red onion, adding texture and color contrast. Two silver forks rest on the left side of the plate, partly dipping into the salad, and the scene has bright natural light highlighting the freshness of the ingredients. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Honey Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Honey Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Honey Vinaigrette Recipe

Why You'll Love This Recipe

I’ve made a lot of salads, but this Apple Walnut Salad with Honey Vinaigrette Recipe stands out because it hits all the right notes: sweet, savory, tangy, and crunchy. I love how quickly it comes together, yet it feels special enough for guests or a comforting solo lunch.

Bright, Balanced Flavors: The sweet apples and honey vinaigrette contrast beautifully with tangy feta and the warm bite of red onion.
Textural Delight: Crunchy walnuts add satisfying heft that makes each bite interesting.
Quick & Easy Prep: Seriously, you can have this ready in under 15 minutes — perfect for busy days.
Versatile & Customizable: You can swap greens, tweak the sweetness, or omit ingredients to suit your taste or diet.

A fresh salad is shown in a white oval plate sitting on a white marbled surface. The salad has two main layers: the base layer is bright green mixed baby spinach and other leafy greens with varied shapes and textures, and the top layer has thin, light green slices of apple, white crumbles of cheese, small red pieces of onion, and dark red dried cranberries or similar fruit, all scattered evenly. There are small bits of what looks like nuts adding a light brown crunchy texture, all mixed together with a light dressing that gives a slight shine to the ingredients. A white cloth with a grid pattern is partly visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this salad plays a role in creating a symphony of flavor and texture. When shopping, look for fresh, crisp apples and quality nuts — they'll really make a difference. Also, feel free to customize the greens depending on your mood or season.

Flat lay of a small pile of mixed green leaves, a whole Granny Smith apple sliced with bright green skin, a small white ceramic bowl of chopped pitted dates, a small white ceramic bowl of unsweetened dried cranberries, a small white ceramic bowl of toasted chopped walnuts, a small white ceramic bowl of finely diced red onion, a small white ceramic bowl of crumbled feta cheese, a whole uncracked brown egg with a clean shell, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of smooth yellow Dijon mustard, a single fresh garlic clove, a small pinch of cayenne pepper powder arranged directly on the marble surface; ingredients arranged symmetrically with perfect balance, all fresh and natural, no packaging or utensils, no duplicates, on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed greens: I like a mix because it gives a variety of flavors and textures, but baby spinach or romaine work beautifully too.
Granny Smith apple: Tart and crisp, this apple balances the sweetness from the honey in the dressing.
Pitted dates: These add a natural caramel-like sweetness and chewy texture; feel free to omit if you need lower carbs.
Unsweetened dried cranberries: They bring a subtle tartness that contrasts nicely with the apples and dressing.
Chopped walnuts: Toasted, they add crunch and a rich, nutty flavor – don’t skip toasting them!
Red onion: Finely diced, it adds a mild sharpness that wakes up the whole salad.
Feta cheese: Creamy and salty, it rounds out the flavors and adds richness.
Maple syrup/honey/apple jelly: Sweetens the vinaigrette naturally – choose your favorite or what's on hand.
Apple cider vinegar: Adds that classic tang and brightness to the dressing.
Extra virgin olive oil: Emulsifies the dressing and brings a fruity, smooth mouthfeel.
Dijon mustard: Gives a gentle kick and helps hold the dressing together.
Garlic clove: Fresh garlic amps up the dressing flavor without overpowering it.
Cayenne pepper: Just a pinch adds a subtle heat that makes all the flavors pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This salad seriously invites tweaks. I often swap out the walnuts for pecans if I have them on hand, or add a handful of fresh herbs like mint or parsley to brighten things up. Try mixing the greens to keep it exciting each time.

Variation: One time I swapped the dried cranberries for chopped dried apricots — it gave a lovely different note, slightly sweeter and softer.
Lower Carb Option: I usually omit the dates and swap the apple jelly for a sugar-free alternative to keep things light.
Extra Protein Upgrade: Toss in grilled chicken or chickpeas for a more filling lunch.
Seasonal Spin: In winter, adding roasted beets or pears gives it a cozy vibe.

Step-by-Step: How I Make Apple Walnut Salad with Honey Vinaigrette Recipe

Step 1: Whisk the Dressing to Perfection

Start by whisking together the maple syrup (or honey), apple cider vinegar, olive oil, Dijon mustard, fresh minced garlic, and cayenne pepper in a small bowl. I find it helps to whisk vigorously for about a minute to really combine everything into a smooth, slightly thickened vinaigrette. Set this aside while you prep the salad.

Step 2: Prepare the Salad Ingredients

Roughly chop your mixed greens and place them in a large salad bowl. Core and thinly slice the Granny Smith apple so the slices balance crispness and a manageable bite. Chop the pitted dates and roughly chop your toasted walnuts — I always toast mine in a dry skillet for 3-5 minutes until fragrant, which makes a huge flavor difference. Finely dice the red onion and crumble your feta, then toss all these into the bowl.

Step 3: Toss and Taste

Pour your honey vinaigrette over the salad and toss gently to coat everything evenly. I usually start with half the dressing, toss, then add more if I want the salad more saucy — it’s all about your preference. Season with salt and freshly cracked black pepper to taste, then give it one last gentle toss.

Top Tip

From my experience, a few little tweaks make all the difference when you prepare this Apple Walnut Salad with Honey Vinaigrette Recipe. Here’s what I’ve learned to get it just right every time:

Toast Your Walnuts: Don’t skip this step! Toasting brings out the nuttiness and adds warmth and crunch that raw nuts can’t match.
Bathe the Apples in Lemon Water (Optional): If you’re not serving immediately, soak apple slices in a little lemon water to keep them from browning.
Whisk Vinaigrette Until Smooth: Emulsify your dressing well – this helps it cling to the greens instead of pooling at the bottom.
Don’t Overdress: Add dressing gradually and toss gently to avoid soggy greens and maintain that crisp freshness we all love.

How to Serve Apple Walnut Salad with Honey Vinaigrette Recipe

Garnishes

I like to sprinkle a few extra toasted walnut halves on top as a garnish — they look pretty and add a little something special. Sometimes, a few fresh apple slices or a handful of microgreens also add color and freshness.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even a warm bowl of butternut squash soup. I’ve served it alongside a hearty sandwich for lunch, and it elevates the whole meal effortlessly.

Creative Ways to Present

For holiday dinners, I’ve packed this salad in individual clear parfait cups for a pretty, layered look — which guests always loved. Also, serving it on large white plates, arranging ingredients thoughtfully to show off colors, makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

Because this salad is best fresh, I usually store leftover greens, apple slices, and walnuts separately from the dressing in airtight containers in the fridge. When ready to eat again, toss everything together freshly to keep crunchiness and flavor intact.

Freezing

I don’t recommend freezing this salad—apples and greens don’t freeze well and will lose their texture. Instead, prepare smaller batches if you want leftovers.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so reheating isn’t necessary. If you add any warm protein sides, simply heat those separately.

Frequently Asked Questions:

Can I use other nuts besides walnuts in the Apple Walnut Salad with Honey Vinaigrette Recipe?

Absolutely! Pecans or almonds make great substitutions and bring their own unique flavor and crunch to the salad. Just toast them lightly before adding for best flavor.

How long can I keep the salad after making it?

It's best to eat this salad within a few hours after tossing with dressing to keep the apples crisp and greens fresh. If you need to store it, keep components separately and assemble before serving.

Can I make the dressing ahead of time?

Yes, the honey vinaigrette can be made up to 3 days in advance. Just store it in a sealed jar in the refrigerator and whisk it again before using as the ingredients may separate.

What’s the best apple to use in this recipe?

I prefer tart apples like Granny Smith because they hold their crispness and add a nice contrast to the sweet dressing, but Honeycrisp or Fuji also work well if you like it sweeter.

Final Thoughts

There’s a real joy in whipping up this Apple Walnut Salad with Honey Vinaigrette Recipe — it’s simple, bright, and feels just right on so many occasions. Whether you want a light lunch, a stunning side, or a dish to bring to your next gathering, give it a try. I’m certain you’ll find yourself reaching for this combo again and again, just like I do!