Apple Walnut Salad
A refreshing and colorful salad featuring crisp apples, toasted walnuts, and a light dressing, perfect for any gathering.
Ingredients
Main Ingredients
- 2 large large crisp apples Granny Smith and Honeycrisp work well for a perfect balance.
- 1 cup walnuts Toast these for a richer flavor; pecans can be used as an alternative.
- 4 cups mixed greens A mix of arugula and spinach adds a peppery punch.
- 1/2 cup crumbled feta cheese Goat cheese works beautifully too.
- 1/4 cup dried cranberries Feel free to swap in raisins.
- 1/4 cup olive oil Extra virgin will elevate the taste.
- 2 tablespoons apple cider vinegar A splash of lemon juice can be used for a zesty twist.
- to taste Salt and pepper Adjust according to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet. Toast them for about 8-10 minutes, tossing halfway through, until they are fragrant and golden-brown.
- In a large salad bowl, combine the mixed greens. Feel free to add any leftover veggies you may have.
- Core and slice the apples into desired shapes and add them to the bowl.
- Add the toasted walnuts, dried cranberries, and crumbled feta cheese to the bowl of greens.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour it over your salad just before serving.
- Gently toss everything together until well combined and the salad is coated in the dressing.
Notes
For a lighter option, consider using Greek yogurt instead of feta or substitute honey for dried cranberries. In fall, add roasted butternut squash; in summer, fresh blueberries can enhance the sweetness.