Nothing quite says fresh and vibrant like this Apple Walnut Salad with Honey Vinaigrette Recipe. It’s that wonderful balance of crisp apples, toasted walnuts, and a touch of sweet and tangy dressing that makes it linger in your memory—and your lunchbox. You’ll find it’s as lovely for company as it is for a quick weekday boost.

A white plate on a white marbled surface holds a fresh green salad with two metal forks resting on the left side of the plate. The salad has several layers: the base is a mix of dark and light green leafy spinach and lettuce; on top, there are thin slices of bright green apple arranged unevenly; scattered across are small chunks of white cheese and bits of red onion adding purple color; dried cranberries and walnut pieces provide deep red and brown spots throughout the salad. The textures range from smooth apple slices to crumbled cheese and crunchy nuts. 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 Honey Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Honey Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Honey Vinaigrette Recipe

Why You'll Love This Recipe

I first tried this salad when a friend brought it to a potluck, and I was hooked. It’s not just a salad; it’s a celebration of textures and flavors—from tart apples and crunchy walnuts to tangy honey vinaigrette. I love how quick it is to throw together, and it always feels like something special.

Perfect blend of sweet & savory: The mix of dates or cranberries with feta cheese creates a delightful flavor contrast.
Crunch factor: Toasted walnuts add just the right nutty crunch that keeps every bite interesting.
Fast and fresh: You can prep this entire apple walnut salad in about 15 minutes—no stress required.
Versatile dressing: The honey vinaigrette is light, easy to make, and can easily be customized to suit your taste.

A white oval plate holds a fresh salad on a white marbled surface. The base layer is mixed green leaves, including spinach and arugula, spread evenly. On top, thin slices of light green apple are scattered, adding a crisp look. Small chunks of white cheese are sprinkled across the salad, along with pieces of dark red dried cranberries and light brown nuts. Tiny bits of purple red onion are scattered throughout, giving bright contrast. The overall look is fresh and colorful with a mix of textures. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how these ingredients come together to balance each other: sweet fruits offset by tangy cheese, crunch paired with fresh greens. When shopping, look for crisp apples and fresh greens to really make this salad shine.

Flat lay of a small pile of mixed salad greens with baby spinach and romaine, one whole Granny Smith apple cut into fresh slices, a small white ceramic bowl of chopped pitted dates, a small white ceramic bowl of unsweetened dried cranberries, a small white ceramic bowl of toasted chopped walnuts, a small white ceramic bowl of finely diced red onion, a small white ceramic bowl of crumbled feta cheese, a small white ceramic bowl holding golden maple syrup, a small white ceramic bowl with clear apple cider vinegar, a small white ceramic bowl filled with extra virgin olive oil, a small white ceramic bowl with smooth Dijon mustard, one whole uncracked garlic clove, and a small pinch of bright red cayenne pepper arranged symmetrically, all 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 to use a combination of baby spinach and romaine for texture and freshness.
Granny Smith apple: Its tartness cuts through the richness of the nuts and feta beautifully.
Pitted dates: Add natural sweetness and a chewy texture; feel free to omit for a lower-carb option.
Dried cranberries: They offer bright, tangy notes and an extra pop of color.
Walnuts: Toasting them deepens their flavor and adds crunch—don’t skip this step!
Red onion: Finely diced for a little bite without overpowering the salad.
Feta cheese: Crumbled feta adds a creamy, salty contrast that makes this salad special.
Maple syrup, honey, or apple jelly: Sweetens the vinaigrette naturally; I often use honey for its smooth flavor.
Apple cider vinegar: Gives the dressing a bright, tangy base that ties everything together.
Extra virgin olive oil: Use a good quality one to enhance the dressing's flavor.
Dijon mustard: Helps emulsify the dressing and adds subtle heat.
Garlic clove: Mincing fresh garlic gives the vinaigrette a mild punch.
Cayenne pepper: Adds just a hint of warmth—feel free to adjust to your spice preference.
Salt & black pepper: Essential for seasoning and bringing out all the flavors.

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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

I like to tweak this Apple Walnut Salad with Honey Vinaigrette Recipe based on the season and what I have on hand. Changing up the greens or adding a bit more crunch keeps it exciting every time.

Variation: Once, I swapped out the walnuts for pecans and added some sliced pears—it’s delicious and easier on the nut budget.
Lower carb option: Skip the dates or use a sugar-free apple jelly in the dressing for a lighter version.
Protein boost: Add grilled chicken or chickpeas to turn this into a hearty main dish.
Seasonal twist: In colder months, roasted sweet potatoes in place of apples make it more comforting.

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

Step 1: Whisk Together the Honey Vinaigrette

Start by combining the maple syrup (or honey), apple cider vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of cayenne pepper in a small bowl. Whisk everything well until the dressing looks smooth and emulsified. This step is key to getting a balanced dressing—don’t rush it! Set it aside while you prep the rest.

Step 2: Prepare the Salad Ingredients

Roughly chop your mixed greens or whatever combination you prefer. Slice the Granny Smith apple thinly—this helps it blend better without overpowering. Finely dice the red onion so it doesn't surprise you with big bursts of sharpness. Toast your walnuts gently in a dry skillet over medium heat until fragrant, then chop them roughly. This toast brings out their oils and flavor in a way that raw walnuts just can’t match.

Step 3: Toss and Season

In a large mixing bowl, add your greens, apple slices, chopped dates, dried cranberries, walnuts, red onions, and crumbled feta cheese. Pour your dressing over the top and gently toss to coat everything evenly. Taste it before serving—add salt and freshly ground black pepper as needed to bring all the flavors into harmony.

Top Tip

From my time making this salad, a few little tricks have truly helped me nail it every time. They’re small details but totally worth the effort.

Toast the walnuts: It makes a big difference in flavor and adds the perfect crunch that raw walnuts lack.
Slice apples thinly: I learned that thicker slices dominate the salad and make eating less pleasant, so keep them nice and thin for balance.
Whisk dressing thoroughly: This makes sure the oil and vinegar combine nicely, so the dressing clings evenly to your salad.
Season at the end: I used to salt right away but found seasoning after tossing locks in the right amount of flavor and avoids overdrawing water from the greens.

How to Serve Apple Walnut Salad with Honey Vinaigrette Recipe

Garnishes

I like to garnish this salad with a few extra whole walnuts and a sprinkle of freshly ground black pepper—for that final pop. Sometimes, adding a few extra crumbles of feta right before serving adds a lovely creamy touch. If I’m feeling fancy, a small handful of microgreens on top finishes it beautifully.

Side Dishes

This salad pairs beautifully alongside roasted chicken or grilled salmon for a balanced meal. For something lighter, serving it with a warm bowl of butternut squash soup or crusty artisan bread makes a fantastic duo. I once served it next to a creamy risotto, and the combo was a hit!

Creative Ways to Present

Try serving this salad in clear glass bowls to show off all the vibrant colors—that always impresses guests. For parties, I like to make individual salad cups layered with greens and apples, topped with walnuts and drizzled with the vinaigrette just before serving. It’s an easy way to elevate presentation and keep portions perfect.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad and dressing separately in airtight containers to keep everything fresh and crisp. Mixed greens tend to wilt quickly once dressed, so adding the vinaigrette just before serving preserves that crunch. Stored this way, leftovers last a day or two wonderfully.

Freezing

This apple walnut salad doesn’t freeze well because the fresh greens and apples become watery and lose texture. Instead, consider freezing the dressing separately if you make a large batch, but for the salad itself, fresh is best.

Reheating

Since this salad is best served cold and fresh, reheating isn’t recommended. However, if you add protein like grilled chicken, you can warm the protein separately and serve on top of the chilled salad for a great contrast.

Frequently Asked Questions:

Can I substitute the walnuts with another nut?

Absolutely! Pecans or almonds work beautifully and offer their own unique texture and flavor. Just toast them lightly before adding for the best taste.

How long can I store Apple Walnut Salad with Honey Vinaigrette after making it?

For the freshest taste and texture, it’s best to eat the salad within 24 hours after dressing. Keep the dressing separate if you’re prepping early and combine just before serving.

Is this Apple Walnut Salad suitable for a low-carb diet?

You can easily make it lower carb by omitting the dates and using a sugar-free apple jelly or just honey in the dressing. The rest of the ingredients are naturally low in carbs, making it a great option.

Can I prepare the dressing ahead of time?

Yes! The honey vinaigrette keeps well in the fridge for up to a week. Just give it a good whisk or shake before using as the ingredients might separate.

Final Thoughts

This Apple Walnut Salad with Honey Vinaigrette Recipe holds a special place in my heart because it’s simple yet carries so much flavor and texture in each bite. It’s the kind of recipe you’ll want to make again and again—whether for a quick lunch, a festive side, or to impress friends with something fresh and wholesome. Give it a try; I promise it’ll turn into one of your go-to salads too!