Apple Walnut Salad
This Apple Walnut Salad is a flavor and ingredient loaded fall-inspired salad that's nutrient dense and vibrant - serve as a meal with added protein or as side salad!
Servings: 4 servings
Equipment
Ingredients
- 1 cup raw walnuts
- ¼ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 apples thinly sliced
- 1 (5-ounce) container arugula or spring mix
- ¼ small red onion thinly sliced
- ¼ cup dried cranberries
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 350°F. Spread the walnuts out on a small baking sheet in a single layer. Bake for 8 to 10 minutes, or until the walnuts are lightly toasted. Set aside to cool.
- In a large mixing bowl, add the olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper and whisk to combine. Add the apples on top of the dressing and toss with the dressing to keep it from browning.
- Place the arugula and onions on top of the apples and toss again to combine with the dressing. Sprinkle the toasted walnuts, cranberries, and feta on top, and serve immediately.
Notes
Storage: I'd store the salad ingredients and dressing separately in airtight containers. They should last for about 3 days. To prevent the apple from browning, slice it before serving and mixing the salad.
This recipe has been updated in September 2025, but if you like the original version, you can still find it here:
1 cup uncooked quinoa
2 cups water
2 cups spinach roughly chopped
1 cup walnuts roughly chopped
1 ½ cups apples diced
¼ cup cranberries
¼ cup red onion finely chopped
Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Place the quinoa in a medium sauce pan over medium heat. Toast until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
To make the dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
1 cup uncooked quinoa
2 cups water
2 cups spinach roughly chopped
1 cup walnuts roughly chopped
1 ½ cups apples diced
¼ cup cranberries
¼ cup red onion finely chopped
Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Place the quinoa in a medium sauce pan over medium heat. Toast until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
To make the dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Nutrition
Serving: 2cups | Calories: 435kcal | Carbohydrates: 29g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 438mg | Potassium: 402mg | Fiber: 5g | Sugar: 20g | Vitamin A: 938IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 2mg
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