Description
Apple Walnut Salad is a fresh and vibrant salad featuring crisp mixed greens, tart Granny Smith apples, toasted walnuts, and creamy feta cheese tossed in a tangy apple cider vinaigrette with a hint of sweetness and spice. Perfect for a quick, light lunch or a festive side dish, this salad combines texture and flavor in just 15 minutes.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
Instructions
- Prepare the dressing: Combine maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, garlic clove, and cayenne pepper in a bowl. Whisk thoroughly until well combined and emulsified. Set aside.
- Assemble the salad: In a large bowl, combine mixed greens, sliced Granny Smith apple, chopped dates, dried cranberries, toasted walnuts, diced red onion, and crumbled feta cheese.
- Toss the salad: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated with the dressing.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve immediately for the freshest flavor and texture.
Notes
- For a lower carb option, omit the dates and use sugar-free apple jelly in the dressing.
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Use fresh, crisp apples like Granny Smith for the best tartness and crunch.
- You can substitute feta cheese with goat cheese if preferred.
- Add a handful of fresh herbs like parsley or mint for an extra layer of flavor.
- Prepare the dressing ahead of time and refrigerate for up to 2 days.
- Toss the salad just before serving to keep the greens crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 182 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 13 mg
