Apple Walnut Salad Recipe: The Crispy, Crunchy Fall Salad You’ll Crave All Season Long!
There’s something about the arrival of fall that makes you want to reach for crisp apples, toasty walnuts, and cozy flavors that taste like the season itself — and this Apple Walnut Salad delivers every single one of those things in the most beautiful, satisfying way. Imagine tender mixed greens piled high with sweet-tart apple slices, crunchy toasted walnuts, creamy crumbled cheese, dried cranberries, and a sweet apple cider vinaigrette that ties everything together in perfect harmony. It’s one of those salads that genuinely makes you excited to eat your greens.
This apple walnut salad recipe has become a beloved staple in American home kitchens for good reason. It’s the kind of dish that works for absolutely every occasion — a quick weekday lunch, an elegant Thanksgiving side, a beautiful addition to a holiday dinner table, or an impressive starter at a dinner party. It comes together in about 15 minutes, requires zero cooking (unless you choose to toast the walnuts, which takes five minutes and is absolutely worth it), and looks like something pulled straight from a restaurant menu.
Whether you’re deep into apple-picking season, meal prepping for the week, or just trying to eat a little more colorfully, this crispy apple walnut salad is about to become your new favorite. Let’s get into it.
History & Background
The apple walnut salad as we know it today is deeply rooted in American culinary tradition, but its story draws from a rich combination of European and uniquely American food culture that stretches back well over a century.
The earliest recognizable ancestor of this salad is the famous Waldorf Salad, created in 1893 at the Waldorf Hotel in New York City — the hotel that would later become the legendary Waldorf-Astoria. The salad was reportedly invented by maître d’hôtel Oscar Tschirky, known as “Oscar of the Waldorf,” for a charity ball held to benefit St. Mary’s Hospital for Children. The original version was remarkably simple — just apples, celery, and mayonnaise. Walnuts were added to the recipe in subsequent years and became so essential to the dish that they’re now considered inseparable from the Waldorf identity.
The Waldorf Salad became enormously fashionable in the early 20th century, appearing on the menus of fine dining establishments across the country and becoming a symbol of sophisticated American cooking. It represented a distinctly American approach to salad-making — abundant, ingredient-forward, and unapologetically rich — at a time when American cuisine was beginning to develop its own confident identity distinct from European traditions.
Over the following decades, as American food culture evolved and the farm-to-table movement took hold in the late 20th century, the apple walnut combination was reimagined and updated countless times. The heavy mayonnaise dressing of the original Waldorf gave way to lighter vinaigrettes, the iceberg lettuce of mid-century cooking was replaced with nutrient-rich mixed greens and arugula, and additions like dried cranberries, blue cheese, goat cheese, and candied nuts brought modern sophistication to the classic pairing.
The version that dominates American food blogs, Pinterest boards, and restaurant menus today — greens with fresh apple slices, toasted walnuts, cheese, dried cranberries, and an apple cider vinaigrette — is the beautiful, evolved descendant of that original Waldorf, updated for contemporary tastes while honoring the genius of the original apple-walnut pairing. It’s a true piece of American culinary history in every bowl.
Why You’ll Love This Recipe
This isn’t just a seasonal salad — it’s the salad that converts people who claim they don’t like salad. The combination of textures and flavors is so well-balanced and satisfying that it feels more like a treat than a virtuous side dish. And practically speaking, it fits into your life in the easiest possible way.
Here’s everything that makes this apple walnut salad with cranberries totally irresistible:
- Ready in 15 minutes — from fridge to table faster than you can order takeout
- No cooking required (unless you toast the walnuts — highly recommended!)
- Perfect for fall and winter entertaining — it’s stunning on a holiday table
- Naturally gluten-free — works for nearly every guest at your Thanksgiving dinner
- Endlessly customizable — swap the cheese, the greens, the dressing, or the nuts based on what you love
- Great for meal prep — store components separately and assemble fresh all week
- Crowd-pleasing across all ages — kids love the apple and cranberries, adults love the nuts and cheese
- Budget-friendly — apples and walnuts are affordable and widely available all season long
- Packed with nutrients — walnuts are a superfood rich in omega-3 fatty acids, and apples bring fiber and antioxidants
- Pairs with everything — from grilled chicken to a holiday roast to a simple soup
Ingredient Notes
Apples — The undisputed star of this salad, and your choice of apple variety matters more than you might think. For the best apple walnut salad, you want an apple that is crisp and firm enough to hold its shape when sliced thin, with a flavor that offers both sweetness and tartness. Honeycrisp apples are the absolute gold standard — they are extraordinarily crisp, perfectly balanced between sweet and tart, and stay firm beautifully. Gala apples offer a sweeter, milder flavor. Granny Smith apples bring bold tartness that contrasts spectacularly with the sweet dressing and dried cranberries. Pink Lady apples are another excellent choice with a complex sweet-tart flavor. Avoid soft, mealy apple varieties like Red Delicious — they won’t hold up in a salad.
Walnuts — Walnuts bring a rich, slightly bitter, deeply nutty flavor and a satisfying crunch that is absolutely essential to this salad. They also happen to be one of the most nutritious nuts you can eat, packed with omega-3 fatty acids, antioxidants, and heart-healthy benefits. Toasting the walnuts in a dry skillet for four to five minutes transforms them from good to absolutely incredible — it deepens their flavor, enhances their crunch, and brings out natural oils that make the whole salad more aromatic and delicious. Pecans are a wonderful, slightly sweeter substitute if you prefer.
Mixed Greens — A blend of tender mixed greens (sometimes sold as spring mix or mesclun) provides the leafy base for this salad. The mix of textures and flavors — from mild butter lettuce to slightly peppery arugula — keeps every bite interesting. Baby spinach works beautifully on its own and adds iron and nutrients. Arugula as the sole green gives the salad a sophisticated, peppery bite that contrasts beautifully with the sweet apples.
Cheese — This is where you can really make the salad your own. Crumbled blue cheese is the traditional, bold choice — its intense, funky, creamy flavor creates a spectacular contrast with the sweet apple and crunchy walnut. Goat cheese (chèvre) is a milder, creamier alternative that works beautifully if blue cheese is too strong for your crowd. Sharp white cheddar brings a more approachable, crowd-friendly flavor. Gorgonzola is a milder Italian blue cheese that sits beautifully between the intensity of American blue cheese and the mildness of goat cheese.
Dried Cranberries — Bring a chewy, sweet-tart burst of flavor that complements the apple wonderfully and adds a beautiful pop of deep red color. Look for naturally sweetened or reduced-sugar cranberries if you prefer less sweetness. Dried cherries, golden raisins, or dried blueberries all make interesting and delicious substitutes.
Apple Cider Vinaigrette — The dressing is what truly elevates this from a good salad to a genuinely great one. Apple cider vinegar is the essential base — it has a warm, fruity, slightly complex acidity that complements the apple and walnut flavors in a way that no other vinegar can replicate. Combined with Dijon mustard, honey, garlic, and good olive oil, it creates a dressing that is bright, balanced, and deeply autumnal.
Red Onion — Adds a sharp, savory edge that balances the sweetness of the apples and cranberries. Very thin slices are best. Soak in cold water for 10 minutes to mellow the intensity if needed.
Equipment Needed
- Large salad bowl or wide serving platter
- Sharp chef’s knife
- Cutting board
- Small skillet or frying pan (for toasting walnuts)
- Small bowl or mason jar (for making the dressing)
- Whisk or fork
- Measuring spoons and measuring cups
- Citrus juicer (if adding lemon juice to prevent apple browning)
- Mandoline slicer (optional, for paper-thin apple slices)
- Salad tongs or two large spoons for tossing
Print
Apple Walnut Salad Recipe
This Apple Walnut Salad is a gorgeous, crowd-pleasing fall salad made with crisp apple slices, toasted walnuts, mixed greens, crumbled blue cheese or goat cheese, dried cranberries, thin red onion, and a bright homemade apple cider vinaigrette. It comes together in under 20 minutes, works beautifully as a holiday side dish or weekday lunch, and tastes incredible every single time. This is the apple walnut salad with cranberries that converts salad skeptics into true believers.
- Total Time: 17 minutes
- Yield: 4–6 servings 1x
Ingredients
ScaleFor the Salad:
- 5 oz mixed greens, baby spinach, or arugula (about 5–6 cups loosely packed)
- 2 medium apples (Honeycrisp, Gala, Granny Smith, or Pink Lady), cored and thinly sliced
- ¾ cup walnut halves or pieces, toasted
- ½ cup dried cranberries
- ½ cup crumbled blue cheese, goat cheese, or gorgonzola (about 3 oz)
- ¼ medium red onion, very thinly sliced
- Optional: ¼ cup thinly sliced celery, ¼ cup candied pecans, 2 tablespoons toasted pumpkin seeds
For the Apple Cider Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pressed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh lemon juice (for tossing with apple slices to prevent browning)
Instructions
Step 1 — Toast the Walnuts Place walnut halves or pieces in a dry skillet over medium heat. Toast for 4–5 minutes, stirring frequently, until the walnuts are fragrant, lightly golden, and smell rich and nutty. Watch carefully — they can go from perfectly toasted to burned very quickly. Remove from heat immediately and transfer to a plate or cutting board to cool. Rough chop if desired.
Step 2 — Slice the Apples Core the apples and slice them thinly — about ¼ inch thick — either into half-moons or matchstick-style depending on your preference. Immediately toss the apple slices in a small bowl with the fresh lemon juice to prevent browning. This simple step keeps your apple slices looking beautiful and fresh for the entire time the salad is on the table.
Step 3 — Make the Apple Cider Vinaigrette In a small bowl or mason jar, combine the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until fully emulsified and smooth, or seal the jar and shake until combined. Taste and adjust — add more honey for sweetness, more vinegar for tartness, or more salt as needed.
Step 4 — Prep the Red Onion Thinly slice the red onion. If desired, soak the slices in cold water for 10 minutes to mellow the sharpness, then drain and pat dry before using.
Step 5 — Assemble the Salad Place the mixed greens in a large salad bowl or on a wide serving platter. Arrange the apple slices over the greens. Scatter the toasted walnuts, dried cranberries, and thinly sliced red onion over the top. Crumble the cheese generously over everything.
Step 6 — Dress and Serve Drizzle the apple cider vinaigrette over the salad just before serving. Toss gently to coat if desired, or leave it as an arranged platter and let guests serve themselves with dressing on the side. Serve immediately for the best texture and freshness.
Notes
- To prevent apple browning, toss sliced apples immediately with fresh lemon juice. This keeps them looking fresh and beautiful for hours.
- Toast the walnuts — this single step makes a remarkable difference in flavor and crunch. Don’t skip it.
- Dress at the last minute — once the dressing hits the greens, they will begin to wilt. For a buffet or party, serve the dressing on the side and let guests dress their own portions.
- For a sweeter version, use candied walnuts or pecans instead of plain toasted walnuts and add a drizzle of extra honey to the vinaigrette.
- Make it a meal by adding sliced grilled chicken, roasted chickpeas, or hard-boiled eggs for added protein.
- Prep Time: 12 minutes
- Cook Time: 5 minutes (for toasting walnuts)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1½ cups (approx. 1/5 of recipe)
- Calories: 285
- Sugar: 18g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3,5g
- Protein: 6g
- Cholesterol: 11mg
-
Tips & Variations
Make It a Harvest Bowl: Transform this apple walnut salad into a hearty, filling harvest bowl by adding roasted butternut squash cubes, roasted sweet potato, or warm farro as a base layer under the greens. This is an absolutely gorgeous fall meal prep option that feels deeply seasonal and satisfying.
Candied Walnut Upgrade: Instead of plain toasted walnuts, make quick candied walnuts by tossing them with a tablespoon of maple syrup and a pinch of cinnamon in the skillet during the last minute of toasting. Let them cool on parchment paper — they’ll candy up as they cool and add an incredible sweet-crunchy dimension to the salad.
Add Protein for a Full Meal: Sliced grilled chicken breast is the most popular protein addition and makes this a satisfying lunch. Candied salmon, grilled shrimp, or a soft-boiled egg are all beautiful alternatives. For a plant-based protein option, add roasted chickpeas or quinoa.
Change the Cheese: The cheese you choose dramatically changes the character of this salad. Goat cheese makes it bright and tangy, blue cheese makes it bold and complex, brie or camembert make it rich and indulgent, and sharp white cheddar makes it more approachable and family-friendly. Try a different cheese each time until you find your personal favorite.
Go Pear Instead of Apple: Ripe Bosc or Anjou pears are a beautiful seasonal substitute or addition to the apples. They bring a softer, more floral sweetness that pairs especially beautifully with gorgonzola and candied walnuts.
Make the Dressing Creamy: Whisk a tablespoon of plain Greek yogurt or mayonnaise into the apple cider vinaigrette for a creamier, slightly richer dressing variation that clings to the greens more generously.
Pro Chef Tips
Toast your walnuts in brown butter for next-level flavor. Instead of a dry skillet, melt a teaspoon of butter in the pan before adding the walnuts and let it cook until golden brown and nutty-smelling. The brown butter coats the walnuts and adds an extraordinary depth of flavor that will make people ask what your secret is. Sprinkle them with a tiny pinch of sea salt while still warm.
Use two different apple varieties. Professional chefs and food stylists often use at least two apple varieties in an apple walnut salad — one sweeter (like Honeycrisp or Gala) and one more tart (like Granny Smith). The contrast in color, flavor, and sometimes texture creates a more complex, visually interesting, and culinarily rewarding salad. Use one red-skinned and one green-skinned apple for the most striking visual presentation.
Dress the greens and the apples separately. Instead of dressing the entire assembled salad at once, toss the greens lightly with just a small amount of dressing first so every leaf is lightly coated but not soggy. Then arrange the apples and toppings on top and drizzle the remaining dressing over them. This technique ensures even, complete flavor in every component without over-dressing any single element.
Season your greens directly. Before adding the dressing, give the greens a very light pinch of flaky salt and a tiny crack of black pepper. Seasoning the leaves directly rather than relying solely on the dressing to season the whole salad creates a more complex, layered flavor in every bite.
Slice apples at the very last moment. Even with lemon juice, apple slices begin to oxidize and soften over time. For the most pristine, crisp apple presentation, slice them as close to serving time as possible — ideally within 30 minutes.
Common Mistakes to Avoid
Not toasting the walnuts — Raw walnuts have a slightly bitter, papery quality and a softer texture that just doesn’t deliver the same impact as toasted walnuts. Toasting takes five minutes and transforms them completely — it’s the most impactful single step in this entire recipe and one that should never be skipped.
Dressing the salad too far in advance — The moment acidic dressing touches delicate salad greens, they begin to wilt. A dressed salad left to sit for even 20–30 minutes will look significantly less appealing than when it was first assembled. Always dress immediately before serving, or serve the dressing on the side for parties and gatherings.
Not treating the apple slices with lemon juice — Apple slices begin oxidizing and turning brown within minutes of being cut. Without a quick toss in lemon juice, your beautiful apple slices will look brown and unappetizing by the time the salad reaches the table, especially important if you’re serving guests.
Using the wrong apples — Soft, mealy apples like Red Delicious absolutely do not belong in this salad. They’ll turn mushy almost immediately and contribute none of the crisp textural contrast that makes this salad so satisfying. Always use a firm, crisp apple variety.
Over-dressing the salad — This is a common home cook mistake with any green salad. You need far less dressing than you think. Start with about two-thirds of the dressing, toss gently, and taste before adding more. The individual ingredients — especially the cheese, cranberries, and nuts — bring their own flavor and salt, so the dressing’s primary job is to brighten and bind, not to overwhelm.
Storage & Meal Prep
The assembled Apple Walnut Salad is best eaten immediately after dressing — within 30 minutes for the most pristine texture and presentation. However, this is one of the best salads for component-based meal prep, where you keep each ingredient separate and assemble fresh portions as needed throughout the week.
Store the toasted walnuts in an airtight container at room temperature for up to a week. Store the mixed greens in the refrigerator in their original bag or a container lined with a paper towel to absorb excess moisture — they’ll stay fresh for 4–5 days. Keep sliced apples in an airtight container tossed with lemon juice in the refrigerator for up to 48 hours before they start to lose quality. Store the vinaigrette in a sealed mason jar in the refrigerator for up to a week — just shake or whisk before using as the oil and vinegar will separate when chilled.
With all components prepped and stored separately, you can assemble a fresh, beautiful apple walnut salad in about two minutes any day of the week.
Make-Ahead & Freezer Notes
Make-Ahead: This salad is perfect for entertaining when approached as a component-based recipe. You can toast the walnuts up to 5 days ahead, mix the dressing up to 7 days ahead, slice and lemon-treat the apples up to 24–48 hours ahead, crumble the cheese up to 3 days ahead, and wash and dry the greens up to 3 days ahead. Store everything separately and assemble on your platter or in your bowl right before guests arrive. This approach gives you a completely fresh, gorgeous salad with virtually no day-of effort.
Freezer: This salad is not suitable for freezing in any form. Fresh greens, apples, and cheese all lose their texture and quality completely upon freezing and thawing. This is a fresh, refrigerator-based dish only. The good news is that it’s so quick to assemble from fresh ingredients that there’s really no need to think about freezing.
Serving Suggestions
This apple walnut salad with cranberries is one of the most versatile salads in American home cooking, equally at home at a casual weeknight dinner as it is at a formal Thanksgiving table. For fall and winter entertaining, it pairs magnificently with a classic roast chicken, herb-crusted pork tenderloin, or a Thanksgiving turkey spread. It also works beautifully alongside butternut squash soup, a bowl of warm lentil soup, or a creamy potato soup for a comforting autumn lunch combination.
For bread pairings, serve it with warm crusty sourdough, buttery dinner rolls, or sliced apple walnut bread for a fully seasonal experience. For drinks, a glass of chilled Pinot Gris or off-dry Riesling complements the apple and walnut flavors beautifully, while a warm mug of apple cider keeps the cozy autumn vibe going perfectly for a non-alcoholic option.
FAQs
What apples are best for Apple Walnut Salad? Honeycrisp apples are the top choice for their exceptional crispness and perfect sweet-tart balance. Gala and Fuji are great for sweeter flavor, while Granny Smith apples are ideal if you prefer bold tartness. Pink Lady apples offer a beautiful rosy color and complex flavor. The key is to use a firm, crisp variety — avoid soft apples like Red Delicious.
How do I keep apple slices from turning brown? Toss the apple slices immediately after cutting in fresh lemon juice — about one tablespoon per apple. The citric acid slows oxidation significantly. Store treated apple slices in an airtight container in the refrigerator and use within 24–48 hours for best results.
Can I make this salad ahead of time? The assembled salad should be made and served within 30 minutes of dressing. However, you can prep all components separately up to several days in advance and assemble just before serving — this is the ideal approach for meal prep or entertaining.
Can I use pecans instead of walnuts? Absolutely, and they’re a wonderful choice! Pecans are sweeter and slightly more buttery than walnuts, making them especially popular in Southern-inspired versions of this salad. Toast them the same way and they work beautifully in every way.
What dressing goes best with Apple Walnut Salad? The homemade apple cider vinaigrette in this recipe is specifically designed to complement the apple and walnut flavors and is highly recommended. Store-bought options that work well include a honey Dijon vinaigrette, a poppyseed dressing (especially popular in Midwestern American cooking), or a simple balsamic vinaigrette.
Is Apple Walnut Salad healthy? Very much so! Walnuts are one of the most nutritious nuts available, packed with omega-3 fatty acids and antioxidants. Apples provide fiber, vitamin C, and powerful plant compounds. Mixed greens add folate, iron, and vitamins A and K. The apple cider vinaigrette is a much healthier dressing than cream-based options. Overall, this is a genuinely nutritious and satisfying salad.
Can I make this salad vegan? Yes! Simply omit the cheese or replace it with a plant-based cheese alternative, and substitute the honey in the dressing with pure maple syrup or agave syrup. Every other element in the base recipe is already naturally vegan.
Conclusion
This Apple Walnut Salad is truly one of those recipes that earns a permanent place in your seasonal cooking rotation from the very first time you make it. It’s got everything — incredible texture contrast, a beautiful balance of sweet, tart, salty, and nutty flavors, a stunning visual presentation, and the kind of versatility that makes it work for literally any occasion from a quiet lunch to a holiday feast.
Fall cooking truly doesn’t get much better or easier than this. Make it for your family this week, bring it to your next gathering, or serve it as the starter for your Thanksgiving dinner — and watch every single person at the table go back for seconds.
I would love to hear how your apple walnut salad turns out! Drop a comment below with your favorite apple variety or cheese choice, and don’t forget to leave a star rating if you loved it. If this recipe brightened your table, please share it on Pinterest so other home cooks can discover it too — it really does make my day every time. Happy fall cooking, friend! 🍎🍂
📌 Pinterest Pin Titles (5 Options)
- Apple Walnut Salad – The Best Crispy Fall Salad with Apple Cider Vinaigrette!
- Easy Apple Walnut Salad with Cranberries – Ready in 15 Minutes!
- The Most Delicious Apple Walnut Salad Recipe for Fall & Thanksgiving!
- Crispy Apple Walnut Salad with Blue Cheese & Honey Dressing – So Good!
- Apple Walnut Cranberry Salad – Your New Favorite Autumn Side Dish!
📌 Pinterest Pin Descriptions (5 Options)
- This Apple Walnut Salad is the fall salad you’ve been waiting for! Crisp Honeycrisp apple slices, toasted walnuts, dried cranberries, creamy blue cheese or goat cheese, and mixed greens tossed in a bright homemade apple cider vinaigrette — it’s ready in just 15 minutes and works for everything from a weekday lunch to a Thanksgiving side dish. Naturally gluten-free and vegetarian with tons of customization options. Save this recipe now — it’s about to become your most-requested fall dish!
- Looking for the perfect fall salad to wow your guests? This Apple Walnut Salad with cranberries and apple cider vinaigrette is crispy, crunchy, sweet, salty, and absolutely beautiful on any table. It comes together in 15 minutes, pairs with everything from roast chicken to Thanksgiving turkey, and has the most incredible balance of flavors and textures. Naturally gluten-free and so easy to customize. Pin this now and make it this weekend — I promise you won’t regret it!
- This is the apple walnut salad that makes everyone ask for the recipe! Sweet crisp apples, buttery toasted walnuts, chewy cranberries, creamy crumbled cheese, and the most amazing homemade apple cider vinaigrette you’ve ever tasted. It’s an easy 15-minute recipe that looks absolutely stunning and works for every fall occasion. A must-make for Thanksgiving, holiday dinners, and cozy weeknight meals. Save this pin and add it to your fall recipe board right now!
- Fall cooking at its absolute finest! This Apple Walnut Cranberry Salad is the kind of recipe that converts salad skeptics into true believers. The combination of crispy apples, rich toasted walnuts, tangy dried cranberries, and bold crumbled cheese in a sweet-tart apple cider vinaigrette is genuinely one of the best flavor combinations of the entire season. Ready in 15 minutes, naturally gluten-free, and endlessly customizable. Pin it before you scroll past — you’ll be so glad you did!
- Meal prep just got so much more exciting this fall! This Apple Walnut Salad with apple cider vinaigrette is the perfect make-ahead component salad — prep the walnuts, dressing, and apples in advance and assemble fresh portions all week long. It’s healthy, filling, and so beautiful with those gorgeous fall colors. Pairs with grilled chicken for a complete meal or serves as an elegant Thanksgiving side dish. Don’t forget to save this pin — your autumn menus are about to get a major upgrade!
