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Arugula apple walnut salad in a white bowl with utensils to the left and a glass jar filled with walnuts
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Apple Walnut Salad

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.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
Calories 238kcal
Author Amy

Ingredients

Apple Walnut Salad

  • 5 oz arugula (about 10 cups)
  • 2 small honeycrisp apples cored and diced
  • 3 oz white cheddar thinly sliced and crumbled
  • ½ cup maple glazed walnuts (recipe below)
  • ¼ cup dried cranberries
  • 1 small shallot peeled and thinly sliced

Maple Glazed Walnuts

  • ½ cup walnuts
  • 1 tbs maple syrup
  • 1 tsp extra virgin olive oil
  • tsp salt

White Balsamic Dressing

  • 2 tbs extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp white balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder

Instructions

Maple Glazed Walnuts

  • Heat 1 tsp of olive oil in a skillet over medium heat.
  • 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.
  • Add the maple syrup to the skillet and stir until all of the walnuts are evenly coated.
  • 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. 
  • 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.
  • 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.

White Balsamic Dressing

  • Combine the ingredients for the dressing in a small bowl and whisk together until the oil is no longer separated, the salt has dissolved and the spices are suspended in the dressing. Set aside.

Apple Walnut Salad

  • Add the arugula 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.

Notes

Nutrition Highlights
  • One serving of this apple walnut salad is an excellent source of vitamin K (82%), copper (20%), and manganese (42%).
  • Each serving is a good source of potassium, calcium, vitamin C, folate, and vitamin B2. 

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 386mg | Potassium: 297mg | Fiber: 4g | Sugar: 13g | Vitamin A: 730IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 1mg