Name: Apple Walnut Salad with Maple Vinaigrette Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine); 1 Granny Smith apple, cored and sliced; ¼ cup pitted dates, chopped (omit for a lower carb option); ¼ cup unsweetened dried cranberries; ⅓ cup walnuts, toasted and chopped; ½ cup red onion, finely diced; 2 oz. feta cheese, crumbled; salt & ground black pepper to taste; 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option); 1 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; ½ tsp Dijon mustard; 1 clove garlic; 1 pinch cayenne pepper

There's something wonderfully fresh and vibrant about the combination of crisp apples and crunchy walnuts that just sings in a salad. The Apple Walnut Salad with Maple Vinaigrette Recipe is a personal favorite of mine — it's quick, flavorful, and brings together that perfect balance of sweet, tangy, and savory with every bite.

This image shows a fresh salad served in a white oval bowl placed on a white marbled surface. The salad is built in many layers, starting with a mix of green leafy vegetables including spinach and darker leafy greens as the base, giving a deep green and rich texture. On top of the greens, thin slices of light green apple are spread evenly, adding a smooth, crisp layer. Scattered around are small chunks of creamy white cheese, finely chopped pink onions, and dark red dried cranberries. Walnut pieces add a rough texture with a warm brown color scattered on top. The salad looks fresh and colorful with a light dressing that gives a slight gloss. Two metal forks rest on the salad's left side, partially buried in the leaves. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Maple Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Maple Vinaigrette Recipe

Why You'll Love This Recipe

This Apple Walnut Salad with Maple Vinaigrette Recipe isn't just another green salad—it's an experience. I love how every ingredient plays its part: the tartness of the Granny Smith apples, the buttery crunch from toasted walnuts, plus a dressing that ties it all together with a subtle maple sweetness and a kick of cayenne.

Bright and balanced flavors: The combination of sweet, tart, and savory elements makes it so satisfying without feeling heavy.
Quick and easy to prepare: You can have this salad ready in less than 15 minutes, making it perfect for busy weeknights or last-minute guests.
Versatile ingredients: Use baby spinach, romaine, or mixed greens, and add or omit extras to suit your taste and dietary needs.
Nutrient-packed: Loaded with fresh fruit, nuts, and cheese, it's a wholesome side or light meal you can feel good about.

A white oval plate holds a fresh salad with three main layers. The bottom layer is a mix of dark green spinach leaves and lighter green leafy greens spread all over the plate. On top of this, thin slices of light green apple pieces are scattered evenly around. The top layer features small white cubes of cheese, dark red dried cranberries, and finely chopped red onion bits sprinkled throughout, adding pops of color. The plate sits on a white marbled surface with a white cloth with subtle stripes on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Apple Walnut Salad with Maple Vinaigrette Recipe has its own role, creating a harmonious blend. Here’s why I choose these particular ingredients and tips to get the best flavor and texture out of each:

Flat lay of a crisp bowl of mixed greens including baby spinach and romaine, a whole Granny Smith apple sliced with visible seeds, a small white ceramic bowl of chopped pitted dates, a small white bowl of unsweetened dried cranberries, another small bowl filled with toasted chopped walnuts, a small white bowl containing finely diced red onion, a small white dish with crumbled creamy feta cheese, a small white bowl holding golden maple syrup, a small white bowl with golden extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl with smooth Dijon mustard, a single uncracked clove of fresh garlic, and a tiny white bowl with a pinch of vibrant red cayenne pepper, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed Greens: I like using a mix because the variety of textures and flavors prevents the salad from feeling one-dimensional. Baby spinach is great for softness, while romaine adds crispness.
Granny Smith Apple: Their tartness cuts through the richness of the feta and walnuts. Plus, they keep their crunch well when dressed.
Pitted Dates: Adds natural sweetness and chewiness — if you prefer low-carb, feel free to skip them.
Dried Cranberries: They bring a tangy pop of flavor and complement the apples beautifully.
Chopped Walnuts (Toasted): Toasting intensifies their nutty flavor and gives a fantastic crunch.
Red Onion: Finely diced, it adds a sharp bite and color without overwhelming the salad.
Feta Cheese: Creamy and salty, feta balances the sweetness perfectly.
Maple Syrup: I use it for its natural sweetness and depth — honey or apple jelly work great too.
Apple Cider Vinegar: Provides acidity that lifts the salad, making the flavors pop.
Extra Virgin Olive Oil: The base of the dressing for richness and a silky finish.
Dijon Mustard: Adds subtle heat and helps emulsify the dressing.
Garlic: Fresh garlic gives a mild bite, rounding out the vinaigrette’s flavor.
Cayenne Pepper: Just a pinch creates a gentle warming heat that wakes up your taste buds.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Apple Walnut Salad with Maple Vinaigrette Recipe is how easy it is to tweak. Whether you want it sweeter, tangier, or heartier, you can customize it to fit your cravings or what you have on hand.

Variation: I sometimes swap walnuts for pecans or almonds depending on what’s in my pantry — each nut gives a slightly different crunch and flavor depth.
Dressing Swap: For a twist, add a little orange zest or use balsamic vinegar instead of apple cider vinegar for a bolder tang.
Protein Boost: If you want a bit more substance, grilled chicken or chickpeas turn this salad into a filling meal.
Low Carb: Omit the dried cranberries and dates, and use sugar-free jelly in the dressing to keep carbs in check.

Step-by-Step: How I Make Apple Walnut Salad with Maple Vinaigrette Recipe

Step 1: Whisk together the dressing

I start by combining the maple syrup, apple cider vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and a pinch of cayenne pepper in a mixing bowl. Then, I whisk it all vigorously until it emulsifies into a smooth, flavorful vinaigrette. I set it aside to let the flavors meld while I prep the salad.

Step 2: Toast and chop the walnuts

Toasting walnuts brings out their nuttiness spectacularly—so I heat them in a dry skillet over medium heat for about 5 minutes, shaking frequently so they toast evenly but don’t burn. Once fragrant and slightly darkened, I chop them roughly for that satisfying crunch throughout the salad.

Step 3: Prepare the salad ingredients

I roughly chop the mixed greens and finely dice the red onion so it blends well without overpowering. Then I slice the cored Granny Smith apple thinly to keep it crisp and fresh throughout serving. If using, I chop the pitted dates and measure out dried cranberries and crumbled feta.

Step 4: Toss and season

All the ingredients go into a large bowl where I pour the dressing over and gently toss until everything is evenly coated but not soggy. I finish by seasoning with salt and black pepper to taste—this little final adjustment really pulls the whole salad together.

Top Tip

After making this Apple Walnut Salad with Maple Vinaigrette Recipe dozens of times, I've learned a few small tricks that really elevate the dish and make a big difference in your final salad experience.

Toast Your Walnuts: Don’t skip this step; it intensifies the flavor and prevents the nuts from getting lost in the mix.
Dress Just Before Serving: To keep the greens from wilting and apples crunchy, toss the salad right before you’re ready to eat.
Use Fresh Garlic: Fresh minced garlic in your vinaigrette adds a brightness that pre-minced or powders lack.
Mind the Apple Slices: If not serving immediately, toss apple slices with a bit of lemon juice to prevent browning.

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

When I serve this salad, I love adding an extra sprinkle of crumbled feta on top for a creamy finish and a few whole toasted walnut halves for eye appeal and extra crunch. Sometimes, a few fresh herbs like chopped parsley or mint brighten things up beautifully.

Side Dishes

This salad pairs perfectly with roast chicken or grilled fish for a light dinner. For vegetarian meals, I like serving it alongside quinoa or lentil dishes—it complements the earthy flavors well without competing.

Creative Ways to Present

For special occasions, I’ve plated this salad in a large wooden bowl with whole apple wedges arranged around the edge and placed extra walnuts and cranberries on top for a festive look. You could even toss in some pomegranate seeds for an extra pop of color and sweetness during the holidays.

Make Ahead and Storage

Storing Leftovers

Leftover salad is best stored without the dressing — I keep the dressing in a separate airtight container in the fridge. When ready to eat, just toss everything together again to revive the crunch of the greens and apples. This keeps the salad fresher longer, usually up to 2 days.

Freezing

Since fresh apples and greens don’t freeze well, I don’t recommend freezing this Apple Walnut Salad with Maple Vinaigrette Recipe. The texture would suffer, and the ingredients could get watery when thawed.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t really part of the plan. If you add proteins like grilled chicken, feel free to warm those separately while keeping the salad fresh with the dressing on the side.

Frequently Asked Questions:

Can I substitute the walnuts with other nuts?

Absolutely! Pecans or almonds work wonderfully as substitutes. Just make sure to toast them lightly to bring out their flavor and crunch.

How long does the salad stay fresh after it's dressed?

The salad is best enjoyed immediately after dressing to keep the greens crisp and the apples fresh. If necessary, store the components separately and dress just before serving to maintain freshness.

Can I make the maple vinaigrette dressing ahead of time?

Yes, you can prepare the dressing ahead and keep it refrigerated in an airtight container for up to a week. Just give it a good shake or whisk before using, as ingredients may separate.

Is this Apple Walnut Salad suitable for vegans?

To make this salad vegan, substitute the feta cheese with a plant-based alternative or omit it completely. Also, use maple syrup or agave nectar instead of honey if that’s in your dressing variation.

Final Thoughts

Honestly, this Apple Walnut Salad with Maple Vinaigrette Recipe has become a staple in my kitchen because it’s just so simple, fresh, and satisfying. It’s one of those recipes I happily recommend to friends because it feels good to eat — and it always impresses whether I’m serving it at a casual lunch or a holiday dinner. I hope you enjoy making it as much as I do!