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 with Candied Walnuts and Apple Dressing

Ingredients

Scale

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

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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.

Author: Camille Hayes
Prep Time: 10 min
Method: mixed