Sweet Apple Walnut Salad

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This sweet and balanced seasonal salad is the perfect healthy side to add to any meal. It is loaded with flavorful ingredients like tangy Honeycrisp apples, creamy white cheddar, tart cranberries, fresh greens, maple-glazed walnuts, and a light white balsamic dressing.

Ingredients

• Arugula/Spinach Mix – Any tender greens can be used in this recipe. Tender greens include things like spring mix, baby romaine lettuce, baby kale, spinach, or arugula. Avoid tough greens like kale or collard greens which need cooking or massaging in oil to assist in softening. Iceberg and romaine are not the best choices for this recipe due to their high water content. 
• Honeycrisp Apples – Any sweet and tangy apple can be used in this recipe. Honeycrisp apples have great flavor and tend to brown slower than many other varieties, so they make fantastic additions to salads. The tangy element is important in this recipe, so avoid apples that are either tart (like green apples) or just sweet (like gala apples).
• White Cheddar – White cheddar and apples are a pair made for each other. You can substitute most creamy or nutty cheeses with a mild flavor such as parmesan.
• Shallot – The shallot is important for balancing the flavors in this recipe. I would not recommend skipping this ingredient. Onions do not make a great substitute in this particular recipe because they can be overpowering. If you have to use onion in this recipe, use only about ¼ cup of onion and slice it very thinly.
• Dried Cranberries – Cranberries add a nice pop of flavor and a little tartness to the salad. Dried tart cherries also make a great addition and can be substituted 1:1.
• Extra Virgin Olive Oil – EVOO is ideal because it has a fresh, fruity flavor that compliments the other flavors in the white balsamic dressing. Other neutral flavored cooking oils can be used when making the walnuts, but are not recommended for the dressing.
• Lemon Juice – Fresh or high-quality bottled lemon juice will work for the dressing. 
• White Balsamic Vinegar – White balsamic vinegar is slightly sweet like regular balsamic vinegar but and has a lighter flavor. If needed, you can substitute regular balsamic vinegar.
• Maple Syrup – Be sure to use pure maple syrup in this recipe. Imitation maple syrup will not work. Honey can be used if you prefer the flavor.

Can I make this recipe vegan?

Yes! To make this recipe vegan-friendly, you will need to substitute the cheddar for a vegan cashew cheese or similar alternative. 

Equipment needed for Apple Walnut Salad

• Medium sized skillet
• Spatula
• Parchment paper- I recommend unbleached
• Knife- my FAVORITE knives are Nakano knives, truly the best knives I’ve ever used. Code body well will save you at least 10%, sometimes more depending on their sales.
• Cutting board
• Small bowl
• Whisk
• Large salad bowl

How do you make maple glazed walnuts?

1. Heat 1 tsp of olive oil in a skillet over medium heat.
2. Once the oil is warm, add the walnuts and stir lightly coating them in the oil. Allow them to toast for about 1-2 minutes. They should NOT begin to change color.
3. Add the maple syrup to the skillet and stir until all of the walnuts are evenly coated.
4. Continue to stir, watching the skillet. As soon as the maple syrup begins to bubble, reduce the heat to the lowest setting that can maintain a slow bubbling. 
5. Stir the walnuts over low heat until the sugars crystalize (this should take about 5-6 minutes, but time will vary based on the cooktop being used). You will know that it is crystalizing when the syrup no longer appears glossy. It will begin to look more granulated and will start to adhere to the surface of the walnuts.
6. Once crystalized, sprinkle the walnuts with salt, stir and remove them from the heat. Spread the walnuts evenly on a sheet of parchment paper or plate to cool. Let them cool entirely before adding them to the salad.

How to prepare Apple Walnut Salad

• See instructions above to make the maple glazed walnuts and set aside to allow to cool while you assemble the rest of the salad.
• Combine the ingredients for the dressing in a small bowl (see recipe card below) and whisk together until the oil is no longer separated, the salt has dissolved and the spices are suspended in the dressing. Set aside.
• Add the arugula and spinach to a large salad bowl. 
• Prepare the apple by cutting around the core and then dicing it into about ½-inch cubes. Peel the shallot and thinly slice it. Add both ingredients to the bowl with the greens, along with the cranberries and cooled glazed walnuts. 
• Thinly slice the cheddar cheese and crumble it directly on top of the salad.
• Give the dressing a stir and then pour it onto the salad. Toss the salad to evenly coat it and prevent the apples and nuts from settling on the bottom. Serve immediately.

Recipe Tips

• When preparing the glazed walnuts, allowing the sugars from the syrup to crystalize fully before removing them from the heat is key for developing a nice coating. Once the sugar has crystalized it will become stiff, the walnuts will start to stick together and it will lose its sheen. Time will vary based on the type of cook surface you are using and how evenly it heats.
• Dress the salad right before serving or dress each serving individually to prevent the greens from wilting.
• With a 5-ounce clamshell of arugula spinach mix, this salad is dressed well enough so that all the ingredients are coated but lightly enough to prevent the greens from becoming soggy. If you like more dressing or use a different type/quantity of greens you may need to adjust the amount of dressing used. You can always double the dressing recipe and serve it on the side for people to dress their portion themselves if serving to a group. 

If you need a main dish to serve with this Apple Walnut Salad try my BBQ Meatballs, Creamy Taco Pasta, or Gluten Free Egg Roll in a Bowl.