Name: Apple Walnut Salad with Maple Vinaigrette Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine); 1 Granny Smith apple, cored and sliced; ¼ cup pitted dates, chopped (omit for a lower carb option); ¼ cup unsweetened dried cranberries; ⅓ cup walnuts, toasted and chopped; ½ cup red onion, finely diced; 2 oz. feta cheese, crumbled; salt & ground black pepper, to taste; 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option); 1 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; ½ tsp Dijon mustard; 1 clove garlic; 1 pinch cayenne pepper

There’s something about the crunch of fresh apples paired with toasted walnuts and a sweet maple twist that just brightens any meal. This Apple Walnut Salad with Maple Vinaigrette Recipe brings that perfect balance of flavors and textures, making it an instant favorite in my kitchen.

This image shows a fresh salad served in a white oval bowl placed on a white marbled surface. The salad is built in many layers, starting with a mix of green leafy vegetables including spinach and darker leafy greens as the base, giving a deep green and rich texture. On top of the greens, thin slices of light green apple are spread evenly, adding a smooth, crisp layer. Scattered around are small chunks of creamy white cheese, finely chopped pink onions, and dark red dried cranberries. Walnut pieces add a rough texture with a warm brown color scattered on top. The salad looks fresh and colorful with a light dressing that gives a slight gloss. Two metal forks rest on the salad's left side, partially buried in the leaves. 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 Maple Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Maple Vinaigrette Recipe

Why You'll Love This Recipe

I love sharing this salad because it’s refreshing and comforting all at once. Every bite surprises you with a burst of tangy, nutty, and sweet notes—plus it’s so quick to whip up for busy days or casual get-togethers.

Fresh, Crisp Ingredients: The combination of Granny Smith apples with crunchy toasted walnuts makes every bite interesting and satisfying.
Simple Homemade Dressing: The maple vinaigrette is easy to make but adds layers of flavor you won’t get from store-bought dressings.
Versatile and Crowd-Pleasing: It pairs well with almost any meal and impresses guests without being complicated.
Quick & Healthy: Ready in 15 minutes with wholesome ingredients, it’s perfect for a light lunch or side salad anytime.

A white oval plate holds a fresh salad with three main layers. The bottom layer is a mix of dark green spinach leaves and lighter green leafy greens spread all over the plate. On top of this, thin slices of light green apple pieces are scattered evenly around. The top layer features small white cubes of cheese, dark red dried cranberries, and finely chopped red onion bits sprinkled throughout, adding pops of color. The plate sits on a white marbled surface with a white cloth with subtle stripes on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a beautiful blend of fresh, sweet, savory, and crunchy ingredients that balance each other perfectly. Shopping for fresh greens and ripe Granny Smith apples makes all the difference in texture and flavor.

Flat lay of a crisp bowl of mixed greens including baby spinach and romaine, a whole Granny Smith apple sliced with visible seeds, a small white ceramic bowl of chopped pitted dates, a small white bowl of unsweetened dried cranberries, another small bowl filled with toasted chopped walnuts, a small white bowl containing finely diced red onion, a small white dish with crumbled creamy feta cheese, a small white bowl holding golden maple syrup, a small white bowl with golden extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl with smooth Dijon mustard, a single uncracked clove of fresh garlic, and a tiny white bowl with a pinch of vibrant red cayenne pepper, all arranged with perfect symmetry and balanced proportions, 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 usually grab a mix of romaine and baby spinach for a nice variety in texture and color, but feel free to use whatever you prefer.
Granny Smith apple: Their tartness cuts through the richness of feta and walnuts, making the salad lively and refreshing.
Pitted dates: Adds natural sweetness and chewy texture; omit if you want a low-carb version.
Unsweetened dried cranberries: A perfect tart-sweet touch that complements the apples beautifully.
Chopped walnuts: Toasting them brings out a deep nuttiness that elevates the salad; don’t skip this step!
Red onion: Finely diced for just the right kick without overpowering the other flavors.
Feta cheese: Adds creamy, salty notes that contrast so well with the sweetness in the dressing.
Maple syrup (or honey/apple jelly): Acts as the natural sweetener in the dressing—using pure maple syrup is my favorite.
Apple cider vinegar: This gives the vinaigrette a bright, tangy backbone.
Extra virgin olive oil: Adds richness and brings all the dressing ingredients together smoothly.
Dijon mustard: Gives a subtle buzz of spice and helps emulsify the dressing.
Garlic clove: Just a hint of fresh garlic amps up the flavor without being too strong.
Cayenne pepper: A pinch adds a hidden warm kick that balances sweetness perfectly.

📝

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 often tweak this salad depending on what I have on hand or the season. The best part? You can easily customize it to suit your taste or dietary needs.

Variation: I sometimes swap feta for goat cheese or skip it entirely for a vegan version—both work wonderfully, just adds a different layer of creaminess.
Change up the nuts: If you’re not a fan of walnuts, try pecans or almonds—they add their own unique crunch and flavor.
Seasonal tweaks: Swap Granny Smith apples for pears in fall for a sweeter twist that’s still crisp.
Low-carb option: Leave out dates or use a sugar-free jelly in the dressing to keep it lighter on carbs.

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

Step 1: Whisk Together the Dressing

Start by combining maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and cayenne pepper in a bowl. Whisk vigorously until the dressing is smooth and well blended. The emulsification is key here—it helps the dressing coat each leaf evenly later.

Step 2: Prep and Toast Walnuts

Toast your walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often so they don’t burn. You’ll know they’re ready when you smell that rich, toasty aroma. This step really boosts the flavor, so don’t skip it!

Step 3: Mix the Salad Ingredients

In a large bowl, toss together mixed greens, sliced Granny Smith apples, chopped dates, dried cranberries, toasted walnuts, diced red onion, and crumbled feta. This combo delivers a fantastic blend of sweet, savory, and crunchy.

Step 4: Toss with Maple Vinaigrette

Pour the dressing over the salad and toss gently to coat everything evenly. Taste, then season with salt and freshly ground black pepper as needed. Remember, a little goes a long way with salt since the feta already adds saltiness.

Top Tip

Over years of making this salad, I’ve learned a few little tweaks that really make a difference to the flavor and texture. These tips help you present the salad at its absolute best.

Toast Your Walnuts: Skipping this means missing out on that rich, toasted flavor. Plus, it makes the nuts crunchier and less bitter.
Slice Apples Thinly: Thin slices soak up the dressing better without getting mushy, keeping the salad crisp longer.
Make Dressing Ahead: Whisk the dressing up to a day in advance and refrigerate. It lets the flavors meld and saves time on salad day.
Toss Just Before Serving: I learned the hard way that greens wilt quickly when dressed early — add the vinaigrette last minute for maximum freshness.

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

I love topping this salad with a sprinkle of freshly chopped parsley for color and a dash of cracked black pepper. Sometimes I add a few extra whole walnuts on top for that extra crunch and a drizzle of extra maple syrup if I want a sweeter finish.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon for a simple but elegant meal. When I’m in a rush, I also serve it alongside warm crusty bread and a bowl of soup — the textures and flavors balance so well together.

Creative Ways to Present

For holidays or dinner parties, I sometimes arrange the salad on a large platter with apple slices fanned around the edges and walnuts scattered on top like confetti. Serving it in individual mason jars for picnics or lunchboxes is another fun way to keep the greens crisp and the dressing separate until mealtime.

Make Ahead and Storage

Storing Leftovers

Leftover salad isn’t my favorite the next day since the greens get soggy from the dressing. I recommend storing the salad and dressing separately in airtight containers. Keep the salad in the fridge and toss it with dressing just before serving again.

Freezing

Because of the fresh greens and apples, this salad doesn’t freeze well. I wouldn’t recommend freezing it, but you can keep the dressing frozen in an ice cube tray for up to a month and thaw as needed.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t really necessary. If you’re pairing it with warm dishes, just remove it from the fridge early to take off the chill—it tastes best with fresh, crisp textures.

Frequently Asked Questions:

Can I make the Apple Walnut Salad with Maple Vinaigrette Recipe vegan?

Absolutely! To make this salad vegan, simply skip the feta cheese or substitute it with a plant-based cheese alternative. You can also use maple syrup in the dressing to keep it fully plant-based.

How long does the salad stay fresh once tossed with the dressing?

The salad tastes best when eaten immediately after tossing because the greens can wilt quickly. If you need to prepare it ahead of time, store the salad and dressing separately and combine them just before serving for maximum freshness.

Can I use other types of nuts instead of walnuts?

Yes! Pecans, almonds, or even pistachios make great substitutes—just toast them to bring out their flavor before adding to the salad.

What can I use instead of maple syrup in the vinaigrette?

You can substitute maple syrup with honey or apple jelly in the dressing. For a lower-carb option, use a sugar-free jelly. Each option provides a different but equally tasty sweetness that complements the salad well.

Final Thoughts

This Apple Walnut Salad with Maple Vinaigrette Recipe is one of those dishes I keep coming back to because it’s so versatile, healthy, and flavorful. I hope you give it a try the next time you want a salad that feels special but doesn’t need hours in the kitchen. Trust me—you’ll be glad you did!