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Apple-Walnut Salad with Honey Vinaigrette

This is a sensational fall salad. The crisp, tart and sweetness of the apple paired with the earthy, toasted walnuts and the tangy dressing make for a delicious starter and even hearty enough for an entree. If you want to live large, consider adding a bit of blue cheese crumbles on top.
Course Salad
Cuisine American
Keyword apples, fall, salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 as entrees and 4 as salads
Author The Cowgirl Gourmet adapted this recipe from Vegetarian Times (October 1, 2006, issue)


  • 1/3 cup chopped walnuts
  • 4 cups mixed salad greens I used spring mix, Boston lettuce and arugula
  • 1 medium-sized apple cored and cut into matchsticks (when in season, I use honeycrisp)
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey or maple syrup, if vegan
  • 2 tablespoons walnut oil or¬†extra¬†virgin olive oil
  • 2 teaspoons Dijon mustard


  1. Toast the walnuts in a skillet over medium heat for 3-4 minutes, or until brown and fragrant.

  2. While the walnuts are toasting, slice the apple into matchstick pieces.

  3. Place greens and apples in a large bowl.

  4. In a small bowl, whisk together the vinegar, honey and mustard and then slowly whisk in the oil. Drizzle over the salad and toss gently to coat.

  5. Divide the salad among the plates, sprinkle each with walnuts and serve.