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Apple Walnut Salad Recipe

Apple Walnut Salad Recipe

Your go-to for a quick, healthy, and incredibly satisfying meal or side dish. This vibrant salad perfectly balances crisp apples, crunchy walnuts, and a creamy dressing for a delightful taste experience that’s ready in minutes.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 15 minutes
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound crisp apples (such as Fuji, Gala, or Honeycrisp), cored and chopped into bite-sized pieces
  • 1 cup chopped walnuts, toasted (optional, but recommended for enhanced flavor)
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup dried cranberries or raisins (optional, for a touch of sweetness)
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup (optional, for added sweetness)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives, chopped (for garnish, optional)

Equipment

  • Sharp Knife
  • Dry skillet
  • Medium-sized bowl
  • Airtight container

Method
 

  1. Wash your apples thoroughly. Using a sharp knife, carefully core each apple. Then, chop them into bite-sized pieces, aiming for roughly 1/2-inch cubes. You can leave the skin on for added texture and nutrients, or peel them if you prefer a smoother salad.
    1 pound crisp apples (such as Fuji, Gala, or Honeycrisp), cored and chopped into bite-sized pieces
  2. If you choose to toast your walnuts, spread them in a single layer on a dry skillet over medium heat. Stir them frequently for about 3-5 minutes, or until they become fragrant and lightly golden brown. Be careful not to burn them, as they can go from toasted to burnt very quickly. Once toasted, remove them from the skillet and let them cool completely before chopping them into smaller pieces if desired.
    1 cup chopped walnuts, toasted (optional, but recommended for enhanced flavor)
  3. Finely chop the celery into small, uniform pieces. Dice the red onion very finely to ensure its flavor is well distributed throughout the salad without being overwhelming. If you're using dried cranberries or raisins, have them ready.
    1/2 cup celery, finely chopped, 1/4 cup red onion, finely diced, 1/4 cup dried cranberries or raisins (optional, for a touch of sweetness)
  4. In a medium-sized bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, and honey or maple syrup if you are using it. Stir until the ingredients are well combined and the dressing is smooth and creamy.
    1/2 cup mayonnaise (or Greek yogurt for a lighter option), 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey or maple syrup (optional, for added sweetness)
  5. Add the chopped apples, toasted walnuts, chopped celery, diced red onion, and dried cranberries or raisins (if using) to the bowl with the dressing.
    1 pound crisp apples (such as Fuji, Gala, or Honeycrisp), cored and chopped into bite-sized pieces, 1 cup chopped walnuts, toasted (optional, but recommended for enhanced flavor), 1/2 cup celery, finely chopped, 1/4 cup red onion, finely diced, 1/4 cup dried cranberries or raisins (optional, for a touch of sweetness)
  6. Gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, as you want to keep the apples from becoming mushy. Season the salad generously with salt and freshly ground black pepper to your taste. Start with a little, taste, and add more if needed.
    Salt and freshly ground black pepper to taste
  7. For the best flavor, cover the bowl and refrigerate the Apple Walnut Salad Recipe for at least 15-30 minutes to allow the flavors to meld. This also helps the salad chill nicely. Before serving, give it a gentle stir and garnish with chopped fresh parsley or chives if desired for a pop of color and freshness.
    Fresh parsley or chives, chopped (for garnish, optional)

Notes

Can be stored in an airtight container in the refrigerator for up to 2-3 days. The apples may soften slightly over time, but the flavors will continue to meld beautifully. Freezing is generally not recommended.