Apple Walnut Salad
This apple walnut salad brings together crisp fresh apples, sweet candied walnuts, salty bacon, tangy feta, dried cranberries, and red onion over mixed salad greens.
It is presented as a salad that works well in fall, for serving all year, and for entertaining, because the flavors balance sweetness, salt, and tang in every bowl.
The greens are tossed and topped with crisp apples, candied walnuts, cranberries, bacon, feta, and red onion, then drizzled with an apple dressing.
The dressing starts with apple cider vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, and salt and pepper. Apple butter or apple sauce is optional, but it is recommended when a stronger apple flavor is wanted. The result is a fresh, crunchy, and satisfying salad that can anchor a light meal or sit beside a larger spread.
Jump To
Apple Walnut Salad Ingredients:
The base is generous, with 6 cups mixed salad greens and arugula. Romaine, spring mix, red leaf lettuce, baby spinach, baby kale, arugula, or a blend can all work, so the salad can follow what is fresh and available.
Apples give the salad its fresh crunch and bright flavor. Sweet red apples such as Gala, Red Delicious, Fuji, or Honeycrisp complement the salty bacon and tangy feta. Granny Smith provides a tart option for a sharper contrast.
Any apple on hand works, thinly sliced or cut into chunks, and a squeeze of lemon juice keeps the slices from browning while the rest of the salad is prepared.
Dried cranberries add sweetness and chew. They can be replaced with dried cherries or raisins when a different dried fruit is preferred. Pumpkin seeds add crunch, and they can be replaced with sunflower seeds, sliced almonds, or other chopped nuts.
Bacon is optional but recommended for its salty flavor. It should be cooked until crisp, then crumbled or chopped once cool enough to handle.
Red onion is presented as an important addition, finely sliced so its sharp flavor stays in balance with the sweet apples and creamy cheese. Feta provides a salty and briny cheese note, or crumbled goat cheese, blue cheese, or Gorgonzola can be used instead.
Candied walnuts add sweet crunch and are a defining part of this salad. They use 1 tablespoon unsalted butter, 1/4 cup granulated sugar, and 1 cup unsalted walnut halves or pieces, with a pinch of salt and an optional pinch of cayenne pepper.
Pecans can replace walnuts, and as many candied nuts as desired can be used. Optional additions include red bell pepper, cucumbers, chopped celery, sliced avocado, broccoli, chickpeas, or leftover roasted or grilled chicken, which can make the salad more substantial.
The dressing uses olive oil, apple cider vinegar, optional apple butter or apple sauce, Dijon mustard, maple syrup, minced garlic, and salt and pepper to taste. Balsamic vinegar can replace cider vinegar, honey can replace maple syrup, and prepared mustard can replace Dijon.
The dressing amounts in the source include 2 tablespoons apple cider vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon optional apple butter or apple sauce, and 1 to 2 teaspoons maple syrup or honey.
Seasoning includes 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried garlic or 1 minced fresh garlic clove, and 1/4 teaspoon dried thyme or sage.
- Greens: 6 cups mixed salad greens and arugula
- Apples: 2 red or green apples, thinly sliced or cut into chunks
- Dried cranberries: 1/3 cup, or dried cherries or raisins
- Pumpkin seeds: 2 tablespoons, or sunflower seeds, sliced almonds, or other chopped nuts
- Bacon: 3 to 4 slices, cooked until crisp and crumbled
- Red onion: 1/2, finely sliced
- Feta or goat cheese: 1/2 cup crumbled, as an optional garnish
- Candied walnuts: 1 cup unsalted walnut halves or pieces, with butter, sugar, salt, and optional cayenne
Keep the apples thinly sliced and the greens dry, so the salad stays crisp and the dressing clings lightly to every leaf.
How to Make This Delicious Apple and Walnut Salad (candied walnut):
Make the dressing first by whisking all its ingredients in a bowl or shaking them in a jar, so it can chill while the flavors combine. Taste and adjust the balance before serving, with more oil for a creamier dressing, more maple syrup for sweetness, or more cider vinegar for tartness.
Cook the bacon, move it to paper towels to drain excess grease, then crumble or chop it once cool enough and set it aside. For the candied walnuts, line a large baking sheet with parchment paper or a Silpat.
In a medium nonstick skillet over medium heat, melt the butter with the sugar, stirring occasionally with a wooden spoon. Add the walnuts, salt, and cayenne pepper if using, and stir to coat.
Cook and stir frequently over medium heat for 3 to 5 minutes until the sugar is fully melted, then remove the pan from the heat immediately to prevent burning. Spread the nuts in a single layer without clumps and cool for 10 minutes or until the candy hardens.
Finally, toss the salad ingredients in a large bowl. Drizzle with dressing and toss only if eating immediately, otherwise serve the dressing on the side.
Storage & Make Ahead
Undressed salad can be kept in an airtight container in the fridge for a couple of days, meaning about two days. Dressed salad should be eaten right away because the greens will become soggy once the vinaigrette has been added.
The dressing, cooked and crumbled bacon, and caramelized walnuts can each be prepared up to a day in advance and stored separately in individual airtight containers in the fridge. The candied nuts do not need refrigeration and can be stored for longer than a day.
More Salad and Sides You Will Love:
For more ideas in the same style, consider Wild Rice Salad, Waldorf Salad, Kale Caesar Salad, and Roasted Sweet Potatoes With Bacon. Other suggested dishes include Roasted Butternut Squash Kale And Farro Salad With A Za’atar Dressing and Roasted Butternut squash salad.
Two related apple salads are also worth exploring for a similar mix of fruit, cheese, and crunch: Creamy cinnamon apple walnut fruit salad and Honeycrisp apple feta salad. For the original inspiration, see this apple walnut salad with cider vinaigrette from the source recipe.
Ingredients
Ingredients are grouped for the salad, candied walnuts or pecans, and dressing.
- For the salad: 2 red or green apples, quartered, seeds removed, finely sliced
- For the salad: squeeze of lemon juice to stop apple browning
- For the salad: 3 to 4 slices bacon, cooked and crumbled
- For the salad: 6 cups mixed salad greens and arugula
- For the salad: 1/2 red onion, finely sliced
- For the salad: 1/3 cup dried cranberries
- For the salad: 2 tablespoons pumpkin seeds
- For the salad: 1/2 cup feta or goat cheese, crumbled, optional garnish
- For the candied walnuts: 1 tablespoon unsalted butter
- For the candied walnuts: 1/4 cup granulated sugar
- For the candied walnuts: 1 cup unsalted walnut halves or pieces
- For the candied walnuts: pinch of salt
- For the candied walnuts: pinch of cayenne pepper, optional
- For the dressing: 2 tablespoons apple cider vinegar
- For the dressing: 1/4 cup olive oil
- For the dressing: 1 tablespoon Dijon mustard
- For the dressing: 1 tablespoon apple butter or apple sauce, optional
- For the dressing: 1 to 2 teaspoons maple syrup or honey
- For the dressing: 1/2 teaspoon salt
- For the dressing: 1/4 teaspoon black pepper
- For the dressing: 1/2 teaspoon dried garlic or 1 minced fresh garlic clove
- For the dressing: 1/4 teaspoon dried thyme or sage
Directions
- Make the candied walnuts: line a large baking sheet with parchment paper or a Silpat. In a medium nonstick skillet, add the butter and sugar and heat over medium heat until the butter is melted, stirring occasionally with a wooden spoon.
- Add the walnuts, salt, and cayenne pepper if using. Stir well to coat the walnuts. Continue to cook and stir frequently over medium heat for 3 to 5 minutes, or until the sugar is fully melted.
- Immediately remove the skillet from the heat to prevent the sugar from burning. Spread the candied walnuts onto the prepared pan in a single layer, making sure they are not in clumps. Cool for 10 minutes or until the candy hardens.
- Prepare the apples: drizzle with lemon juice and toss to stop browning.
- Make the dressing: place the dressing ingredients in a small bowl or in a jar and shake or whisk well. Adjust to taste with more oil for a creamier dressing, maple syrup for sweetness, or cider vinegar for tartness.
- Assemble the salad: place the salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss.
- Scatter over the cranberries, bacon, pumpkin seeds, desired amount of candied walnuts, remaining apple slices, and feta. Drizzle with the remaining dressing and serve immediately.
Recipe Notes
Undressed salad keeps in the fridge in an airtight container for about two days, while dressed salad should be eaten right away because the greens become soggy.
The dressing, cooked and crumbled bacon, and caramelized walnuts can be prepared up to a day ahead and stored separately in airtight containers in the fridge, although the candied nuts do not require refrigeration and can be stored for longer than a day.
Prep time is 10 minutes. Cook time is 10 to 15 minutes for making bacon and candied walnuts, plus 10 minutes cooling for the candied walnuts until the candy hardens. No total time is stated in the source, so no total is given here. This recipe serves 4 to 6 people.
FAQs
What apples are best for apple walnut salad?
Firm, crisp apples work best because they hold their shape after slicing and dressing. Sweet red varieties such as Gala, Red Delicious, Fuji, and Honeycrisp are good choices because their sweetness balances the salty bacon and tangy feta. A tart Granny Smith also works well, and mixing one sweet variety with one tart variety can add more flavor. Use 2 red or green apples, quartered, seeded, and finely sliced.
How do you keep apple slices from browning in a salad?
Drizzle the freshly sliced apples with a squeeze of lemon juice and toss them to coat all the cut surfaces, since the acid slows browning. Cut the apples as close to serving time as possible for the brightest result. If they must wait, keep them chilled and covered until you assemble the salad. Tossing the apples with lemon juice is included in the recipe preparation step.
How do you make candied walnuts for salad?
Heat 1 tablespoon of unsalted butter and 1/4 cup of granulated sugar in a medium nonstick skillet over medium heat until the butter melts. Add 1 cup of unsalted walnut halves or pieces, a pinch of salt, and an optional pinch of cayenne pepper, then stir frequently for 3 to 5 minutes until the sugar is fully melted. Remove the pan from the heat immediately to prevent burning, spread the nuts in a single layer on parchment paper, and cool for 10 minutes until the candy hardens.
Can you make apple walnut salad ahead of time?
Yes, but keep the components separate until serving for the best texture. The dressing, cooked and crumbled bacon, and candied walnuts can be made up to a day in advance and stored in separate airtight containers, and the candied nuts do not need refrigeration. Undressed salad can be kept in an airtight container in the refrigerator for a couple of days, while dressed salad should be served immediately because the greens will become soggy.
Apple Walnut Salad
Apple Walnut Salad This apple walnut salad brings together crisp fresh apples, sweet candied walnuts, salty bacon, tangy feta, dried cranberries, and red onion over mixed salad greens. It is presented as a salad that works well in fall, for serving all year, and for entertaining, because the flavors balance sweetness, salt, and tang in every bowl.
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
For The Salad
2 red or green apples, quartered, seeds removed, finely sliced
Squeeze lemon juice, to stop apple browning
3–4 slices bacon, cooked and crumbled
6 cups mixed salad greens and arugula
½ red onion, finely sliced
1/3 cup dried cranberries
2 tablespoons pumpkin seeds
½ cup feta or goat cheese, crumbled
For the Candied Walnuts (or Pecans)
1 tablespoon unsalted butter
¼ cup granulated sugar
1 cup unsalted walnut halves or pieces
Pinch salt
Pinch cayenne pepper
For The Dressing/Vinaigrette
2 tablespoons apple cider vinegar
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon apple butter (or apple sauce)
1–2 teaspoons maple syrup or honey
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried garlic or 1 minced fresh garlic clove
¼ teaspoon dried thyme or sage
Instructions
Directions
1-Make Quick Candied Walnuts: Make Quick Candied Walnuts: Line a large baking sheet with parchment paper or Silpat. In a medium non-stick skillet, add the butter and sugar and heat over medium heat until the butter is melted, stirring occasionally with a wooden spoon. Add the walnuts, salt, and cayenne pepper, if using. Stir well to coat walnuts. Continue to cook and stir frequently over medium heat for 3 to 5 minutes, or until the sugar is fully melted. Immediately remove the skillet from the heat to prevent the sugar from burning. Spread the candied walnuts onto the prepared pan in a single layer, making sure they are not in clumps. Cool for 10 minutes or until the candy hardens.
2-Prepare Apples: Prepare Apples: Drizzle with lemon juice and toss (stops apple from browning).
3-Make Dressing: Make Dressing: Place Dressing ingredients in a small bowl or in a jar and shake or whisk well. Adjust to taste – more oil to make it creamier, maple syrup for sweet, cider vinegar for tart.
4-Assemble Salad: Assemble Salad: Place salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss. Scatter over the cranberries, bacon, pumpkin seeds, desired amount of candied walnuts, remaining apple slices and feta. Drizzle with remaining dressing. Serve immediately.
- Prep Time: 10 min
- Method: mixed
