My spectacularly seasonal Apple Walnut Salad tastes as bright and crisp as a sunny fall day. Candied nuts, crunchy pepitas, juicy apples, sweet-tart dried cranberries, sharp red onions, and salty feta are piled on a bed of mixed greens and drizzled with a zippy apple cider vinaigrette for a salad even my first grader enjoys!
I know people tend to think of salads as more of a spring and summer dish, but my acorn squash salad with maple dressing and this apple walnut salad with apple cider vinaigrette are proof that autumn food is more than just hearty bowls of sweet potato chili. (Though, that’s delicious, too!)
In fact, lettuces love the fall as much as pumpkins and apples, making this transitional season a fantastic time to explore the wide world of salads. My best advice? Start with homemade salad dressing (like hot honey vinaigrette), then add plenty of texture with other ingredients.
Oven roasted fall vegetables? Yes please. Nuts and seeds? Absolutely—especially when they’re the candied walnuts we’re making today. Also, don’t forget to hit multiple flavor centers. In this apple and walnut salad, for example, the sweet-tart apples are balanced by spicy onions, creamy feta and earthy greens. Now that you know my salad-making secrets, let’s get to it!
Jump to:
- What does it taste like?
- Why You’ll Love This Fall Salad Recipe
- Ingredients Needed
- Substitutions
- How to Make Apple and Walnut Salad
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Storage Directions
- Recipe Success Tips
- Apple & Walnut Salad Nutrition
- Pricing Info
- FAQs
- Other Fall Side Dishes
- Recipe
What does it taste like?
This apple cranberry walnut salad is the perfect balance of crisp, sweet, tangy, and nutty. Apples bring a juicy crunch and natural sweetness that pairs beautifully with the candied walnuts, which add a caramelized, toasty depth. Mixed greens provide a fresh, slightly peppery backdrop, while the red onion cuts through with just enough sharpness to keep every bite lively.
The dried cranberries add chewy pops of tart-sweet flavor while the pepitas layer in an earthy crunch. Creamy, salty feta cheese ties everything together, mellowing out the sweetness with a savory tang. Finally, the apple cider vinaigrette brings a bright, zesty finish that lifts the whole salad. It’s crisp, colorful, and packed with contrasting textures—like fall in a bowl!
Why You’ll Love This Fall Salad Recipe
- Versatile & Vibrant – This apple and walnut salad is lovely as a light meal, but can be paired with creamy butternut squash soup or a grilled turkey pesto sandwich for a heartier lunch. Hosting company? It also makes for an impressively pretty first course. Prefer an entrée salad? Just add the protein of your choice!
- Perfect for Meal Prep – Make apple cider vinaigrette and candied walnuts on your prep day, then toss up a fantastic fall salad whenever your tummy starts grumbling. Just make sure to keep ingredients separate until right before serving so you get all the contrasting textures we’re after.
- Sweet & Savory – Having a mixture of both in the same salad means you don’t have to choose one or the other. You can satisfy two cravings at once!
Ingredients Needed
- Brown Sugar – For candying the walnuts and adding a near instant caramelly undertone, brown sugar is your best bet. You can use either light or dark depending on how much molasses flavor you like.
- Unsalted Butter – When combined with the sugar, it creates the rich candy exterior on our walnuts.
- Walnuts – Do yourself a favor and buy them pre-chopped. Not only are they generally cheaper that way, they’re also already prepped and ready to go!
- Mixed Greens – I like a blend that includes some bitter chicories like radicchio or frisée to help balance the sweetness of the fruit.
- Honeycrisp Apples – The name says it all! This variety of apple has the perfect balance of sweet flavor with a crisp, not mealy, consistency.
- Red Onion – Slightly sweeter than white onions with a prettier color than yellow ones. Feel free to soak the chopped onions in cool water for 10 minutes, then drain and pat dry to reduce the sharp “bite” they bring to the table.
- Dried Cranberries – For a craveable chewiness and another layer of sweet-tart fall flavor.
- Pepitas – These shelled pumpkin seeds add extra crunch and protein without the sugary candy coating on our walnuts.
- Feta Cheese – Salty, creamy, squeaky perfection. If possible, crumble your own brine-packed feta for the freshest flavor.
- Apple Cider Vinaigrette – Feel free to use either store-bought or homemade.
Substitutions
- Brown Sugar – Make your own brown sugar by mixing granulated sugar with molasses in a 1 cup to 1-2 tablespoon ratio.
- Unsalted Butter – Salted butter will work (just hold the added salt), as will vegan butter.
- Walnuts – Pecans are a tad sweeter than walnuts, but they’re equally delicious.
- Mixed Greens – Feel free to use the greens of your choice like spinach or peppery arugula.
- Honeycrisp Apples – Any firm, sweet-tart apple variety will work. Hint: if it has “crisp” in the name, it’s usually a good bet.
- Red Onion – Shallots are my favorite alternative here, though sweet yellow onions are fair game too.
- Dried Cranberries – Dried currants have a similar sweet-tart flavor and dried fruit chew.
- Pepitas – Sunflower seeds are a great substitute.
- Feta Cheese – Tangy fresh goat cheese (chevre) crumbles are slightly creamier but have a similar flavor profile.
- Apple Cider Vinaigrette – The maple vinaigrette from my acorn squash salad recipe would be a natural pair for the flavors here.
How to Make Apple and Walnut Salad
Step 1: Candy Walnuts. Melt the butter and brown sugar together in a non-stick skillet until bubbly, then toss in the walnuts and stir until they’re fully coated in glossy sweetness.
Step 2: Cool & Harden. Spread the candied walnuts out on a parchment-lined baking sheet and let them cool for about an hour so they harden into crunchy perfection.
Step 3: Build the Base. Divide the greens evenly onto four salad plates (or one big serving bowl if you prefer family-style).
Step 4: Top. Layer on the crisp apple slices and thin red onion. Sprinkle over the candied walnuts, dried cranberries, pepitas, and feta crumbles. Feel free to get a little artistic here!
Step 5: Serve. Drizzle generously with apple cider vinaigrette just before serving, then dig in while everything is fresh and crisp.
Optional Variations & Dietary Adjustments
- Dairy-Free – Simply leave out the cheese or use a plant-based alternative to keep it creamy without the dairy.
- Reduce Sugar – Plain toasted walnuts add a nice crunch and earthy, bitter flavor, so feel free to skip candying them.
- Cheese Swap – Not a feta fan? Goat cheese adds tangy creaminess, blue cheese brings bold flavor, while shaved parmesan or ricotta salata give a salty, nutty kick.
- Nuts & Seeds – Pecans, almonds, or hazelnuts can step in for the walnuts, and sunflower seeds or sesame seeds are tasty swaps for pepitas.
- Nut-Free – If there’s an allergy in the group, simply skip the walnuts and pepitas. Feel free to swap in other crunchy bits like maple granola clusters if you like!
- Fresh Fruit – Pears, grapes, or even pomegranate arils can be used instead of (or along with) the apples for a fresh twist.
Serving Suggestions
This apple walnut salad is light and refreshing enough to serve as a starter, yet hearty enough to double as a main dish if you add some protein. Pair it with my air fryer stuffed chicken breast or foil-baked salmon for a balanced dinner. Need to keep it vegetarian? Pair with roasted chickpeas or a bowl of high protein potato soup on the side.
It also makes a gorgeous holiday side dish—the jewel-toned cranberries, crisp apples, and candied walnuts look especially festive on a Thanksgiving or Christmas table. For a casual lunch, try serving it alongside a warm slice of crusty bread or a savory cheddar chive scone.
If you’re entertaining, you can plate the salad individually for a polished look, or toss it in a big wooden salad bowl for guests to help themselves. Either way, drizzle the dressing on right before serving so the greens stay crisp.
Storage Directions
- Candied Walnuts – Store in an airtight container at room temperature for up to 1 week. If you have one, toss a spare silica packet in the container to keep them from becoming stale.
- Dressing – Keep the apple cider vinaigrette in a sealed jar in the fridge for up to 5 days. Shake well before using.
- Salad – If already dressed, apple walnut salad is best enjoyed right away since the greens wilt quickly. If you want to prep ahead, store the greens, toppings, and dressing separately in the fridge, then assemble just before serving.
- Apples – To prevent browning, slice apples right before serving. If you need to slice them in advance, toss them with a little lemon juice and store in an airtight container in the fridge for up to 24 hours. You can go a step further and push all the slices back together around the core and use a rubber band to secure them to fully ward off oxidation.
- Meal Prep – Layer into mason jars for easy grab-and-go lunches. Start with a spoonful of dressing at the bottom, then add sturdier toppings like cranberries, onions, apples and pepitas, then finish with greens on top. If possible, keep the candied walnuts in a separate container so they stay crunchy. When you’re ready to eat, just shake the jar or dump into a bowl!
Recipe Success Tips
- Watch the walnuts. When candying the walnuts, stir constantly and keep the heat on medium—sugar (and nuts) can burn quickly if left unattended.
- Cool completely. Let the candied walnuts harden fully before adding them to the salad so they’re crunchy instead of a sticky clump.
- Slice apples last. To keep them from browning, slice your apples just before serving. If prepping ahead, toss them with lemon juice to keep them fresh.
- Balance the flavors. Taste your vinaigrette before adding—if your apples are extra sweet, you may want to whisk in a little more vinegar to keep the salad bright and tangy.
- Dress lightly. Add just enough vinaigrette to coat the greens. Too much dressing will weigh the salad down and make it soggy. You can always add more, but you can’t take it away!
- Play with textures. The mix of crisp apples, creamy cheese, chewy cranberries, and crunchy nuts is what makes this salad shine. Don’t skip the variety!
Apple & Walnut Salad Nutrition
Each serving of this apple walnut salad comes in at about 426 calories, 35 grams of carbohydrates, 7 grams of protein, 31 grams of fat, 501 mg of sodium, and 5 grams of fiber. It’s a nutrient-dense option that balances healthy fats, natural sweetness, and plenty of crunch.
The candied walnuts, pepitas, and feta contribute most of the fat, but these are also sources of heart-healthy unsaturated fats, protein, and important minerals like magnesium and zinc. The apples and cranberries add natural sweetness plus fiber and antioxidants, while the mixed greens pack in vitamins A, C, and K.
To make this salad even healthier, you can lighten up the vinaigrette by reducing the oil and using a lighter hand when drizzling it on. Also, using grass-fed cheese and butter will improve the fat profile, adding more omega-3s and antioxidants. In short, it’s a colorful, nutrient-dense dish—enjoy every bite!
Total nutritional content per serving is:
- Calories: 426 calories
- Carbohydrates: 35 grams
- Protein: 7 grams
- Total Fat: 31 grams
- Sodium: 501 mg
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 tbsp brown sugar: $0.06
- 1 tbsp unsalted butter: $0.13
- ½ cup chopped walnuts: $1.89
- 4 cups mixed greens: $2.27
- 2 medium Honeycrisp apples: $1.60
- ½ medium red onion: $0.28
- ¼ cup dried cranberries: $0.44
- ¼ cup pepitas: $0.59
- ¼ cup feta cheese: $0.56
- ½ cup Apple Cider Vinaigrette: $1.20
The total comes out to be around $9.02 or about $2.26 per serving!
FAQs
A salad with apples and walnuts is often just called an apple walnut salad, though variations like the classic Waldorf salad (made with apples, walnuts, celery, and mayo or yogurt) also exist.
Apple walnut salad pairs beautifully with light, tangy dressings that balance the sweetness of the fruit and candied nuts. A classic choice is apple cider vinaigrette, but balsamic vinaigrette, maple Dijon, or even a creamy poppy seed dressing all work well.
Not quite! While both feature apples and walnuts, a Waldorf salad is a classic recipe that traditionally includes apples, walnuts, celery, and grapes (no greens) tossed in a creamy mayo- or yogurt-based dressing. This apple walnut salad is lighter and fresher—it uses mixed greens, feta, cranberries, pepitas, and a tangy vinaigrette, giving it more crunch and color than an old-school Waldorf salad.
Other Fall Side Dishes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Apple Walnut Salad (w/Apple Cider Vinaigrette)
Ingredients
Candied Walnuts (optional, see notes):
- 2 tbsp brown sugar
- 1 tbsp unsalted butter
- ½ cup chopped walnuts
Apple Walnut Salad:
- 4 cups mixed greens
- 2 medium honeycrisp apples sliced or chopped
- ½ medium red onion sliced
- ½ cup candied walnuts (from above)
- ¼ cup dried cranberries
- ¼ cup pepitas
- ¼ cup feta cheese crumbled
- ½ cup Apple Cider Vinaigrette
Instructions
- Make the candied walnuts (optional): Line a sheet pan with parchment paper. Add the brown sugar and butter to a small saucepan and heat over low, stirring until the sugar is dissolved and the butter is melted. Add the walnuts and continue to stir until well-coated. Spread the walnut mixture in a single layer on the prepared baking sheet, set aside, and allow to cool for at least 1 hour.
- Make a batch of the apple cider vinaigrette and set aside.
- Assemble the salad on a large serving platter or 4 salad plates. Add the greens, then top with apples and red onion. Sprinkle walnuts, cranberries, and pepitas. Finish by sprinkling the salad with feta cheese, then drizzle on the apple cider vinaigrette. Serve!
Notes
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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