As the air gets cooler and the leaves begin to change, it’s time to bring the flavors of fall into your kitchen. The Autumn Apple Walnut Salad with Maple Dijon Vinaigrette is the perfect embodiment of the season, blending crisp apples, crunchy walnuts, and tangy cranberries with the smooth sweetness of a homemade maple Dijon vinaigrette. This salad is not only delicious but also packed with nutrients, making it a go-to dish for a light lunch, a side, or even a starter for your autumn-inspired meals. Whether you’re hosting a festive gathering or enjoying a quiet meal at home, this salad is sure to satisfy your craving for something fresh, healthy, and full of fall flavor.
Ingredients
For the Salad:
- 4 cups mixed greens (spinach, arugula, or your preferred salad mix)
- 2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta or goat cheese (optional but highly recommended)
- 1/4 red onion, thinly sliced
For the Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Preparation
Step 1: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Make sure the dressing is well emulsified and smooth. Season with salt and pepper according to your taste preferences. Set aside while you prepare the salad ingredients.
Step 2: Toast the Walnuts
For an extra layer of flavor, toast the walnuts. Heat a small skillet over medium heat and add the chopped walnuts. Stir frequently until the walnuts become fragrant and slightly golden, about 3–5 minutes. Set aside to cool.
Step 3: Slice the Apples
Using a sharp knife or mandoline slicer, thinly slice the apples. Granny Smith apples will provide a tart contrast, while Honeycrisp adds a subtle sweetness. If you prefer, you can toss the apple slices in a little lemon juice to prevent browning.
Step 4: Assemble the Salad
In a large mixing bowl, combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onions. If you’re using feta or goat cheese, sprinkle it over the salad at this stage.
Step 5: Dress the Salad
Drizzle the prepared maple Dijon vinaigrette over the salad. Use tongs or two large spoons to gently toss the salad, ensuring all the ingredients are evenly coated with the dressing.
Step 6: Serve
Once the salad is tossed and dressed, transfer it to individual plates or serve it family-style in a large salad bowl. The salad is best enjoyed immediately to maintain the crispness of the apples and greens.
Variation
For those looking to switch things up, consider adding or substituting the following ingredients:
- Pears: Swap out the apples for pears if you prefer a softer, juicier fruit in your salad.
- Candied Walnuts: For a sweeter, more indulgent version, replace toasted walnuts with candied walnuts.
- Pomegranate Seeds: Add a pop of color and a burst of juicy flavor by sprinkling some pomegranate seeds on top.
- Chicken or Turkey: Make this a complete meal by adding grilled chicken or roasted turkey slices for extra protein.
- Different Cheeses: Experiment with sharp cheddar or blue cheese for a bolder flavor profile.
Cooking Note
When making this salad, the key is to balance the sweet, tart, and savory flavors. Choose apples that suit your flavor preference: tart Granny Smith apples create a sharp contrast with the sweetness of the maple vinaigrette, while Honeycrisp apples bring a milder sweetness. Toasting the walnuts not only enhances their flavor but also adds an extra crunch to the salad.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to whisk it again before using, as the oil may separate from the other ingredients.
Serving Suggestions
This Autumn Apple Walnut Salad pairs beautifully with a variety of main courses. For a complete fall-inspired meal, consider serving it alongside:
- Roasted butternut squash soup
- Grilled pork chops with a cider glaze
- Oven-baked chicken thighs with rosemary and garlic
- Wild rice or quinoa pilaf for a wholesome, grain-based side
It also works wonderfully as a standalone lunch dish, especially when topped with extra protein like grilled chicken or chickpeas.
Tips
- Prepping in Advance: To make this salad ahead of time, prep all the components separately. Keep the vinaigrette in an airtight container, the greens and toppings in another, and slice the apples just before serving to prevent them from browning.
- Texture Boost: Add more crunch by incorporating roasted pumpkin seeds or sunflower seeds.
- Go Light on the Dressing: Start with a small amount of vinaigrette and toss the salad. You can always add more, but too much dressing can weigh down the greens and overpower the flavors.
- Freshness Matters: Use the freshest ingredients possible to ensure the best flavor and texture.
Prep Time: 10 minutes
Cooking Time: 5 minutes (for toasting walnuts)
Total Time: 15 minutes
Nutritional Information
Per Serving (4 servings total):
Calories: 280 kcal
Protein: 4g
Sodium: 170mg
FAQs
1. Can I make the vinaigrette in advance?
Yes, you can make the vinaigrette ahead of time. Store it in the fridge for up to a week in a tightly sealed container. When ready to use, give it a good shake or whisk to re-emulsify.
2. What can I substitute for the walnuts?
If you have a nut allergy or prefer not to use walnuts, you can substitute with pecans, almonds, or even pumpkin seeds for a nut-free option.
3. How can I keep the apples from browning?
To prevent the apples from browning, toss them in a bit of lemon juice or apple cider vinegar before adding them to the salad. This will keep them fresh-looking for longer.
4. Can I add protein to the salad?
Absolutely! Grilled chicken, turkey, or even crispy chickpeas can be great additions to make this salad more filling and protein-rich.
5. Can this salad be served warm?
While this salad is typically served cold, you can warm the apples in a pan with a bit of olive oil for a warm variation. However, be cautious not to wilt the greens too much when serving warm ingredients.
Conclusion
The Autumn Apple Walnut Salad with Maple Dijon Vinaigrette is a quintessential fall dish that blends fresh, crisp ingredients with the warming sweetness of maple and the tang of Dijon mustard. It’s a perfect combination of flavors and textures—sweet apples, crunchy walnuts, tangy cranberries, and savory cheese—all brought together with a delicious homemade vinaigrette. Whether you’re serving it as a light lunch or as a side to a cozy fall dinner, this salad is sure to impress. Plus, with its colorful presentation and balanced nutritional profile, it’s as pleasing to the eyes as it is to the palate. Enjoy every bite as you welcome the fall season!
Print
Autumn Apple Walnut Salad with Maple Dijon Vinaigrette
- Total Time: 15 minutes
Ingredients
For the Salad:
- 4 cups mixed greens (spinach, arugula, or your preferred salad mix)
- 2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta or goat cheese (optional but highly recommended)
- 1/4 red onion, thinly sliced
For the Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
For the Salad:
- 4 cups mixed greens (spinach, arugula, or your preferred salad mix)
- 2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta or goat cheese (optional but highly recommended)
- 1/4 red onion, thinly sliced
For the Maple Dijon Vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Preparation
Step 1: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Make sure the dressing is well emulsified and smooth. Season with salt and pepper according to your taste preferences. Set aside while you prepare the salad ingredients.
Step 2: Toast the Walnuts
For an extra layer of flavor, toast the walnuts. Heat a small skillet over medium heat and add the chopped walnuts. Stir frequently until the walnuts become fragrant and slightly golden, about 3–5 minutes. Set aside to cool.
Step 3: Slice the Apples
Using a sharp knife or mandoline slicer, thinly slice the apples. Granny Smith apples will provide a tart contrast, while Honeycrisp adds a subtle sweetness. If you prefer, you can toss the apple slices in a little lemon juice to prevent browning.
Step 4: Assemble the Salad
In a large mixing bowl, combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onions. If you’re using feta or goat cheese, sprinkle it over the salad at this stage.
Step 5: Dress the Salad
Drizzle the prepared maple Dijon vinaigrette over the salad. Use tongs or two large spoons to gently toss the salad, ensuring all the ingredients are evenly coated with the dressing.
Step 6: Serve
Once the salad is tossed and dressed, transfer it to individual plates or serve it family-style in a large salad bowl. The salad is best enjoyed immediately to maintain the crispness of the apples and greens.
Notes
When making this salad, the key is to balance the sweet, tart, and savory flavors. Choose apples that suit your flavor preference: tart Granny Smith apples create a sharp contrast with the sweetness of the maple vinaigrette, while Honeycrisp apples bring a milder sweetness. Toasting the walnuts not only enhances their flavor but also adds an extra crunch to the salad.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to whisk it again before using, as the oil may separate from the other ingredients.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting walnuts)
Nutrition
- Serving Size: Per Serving (4 servings total):
- Calories: 280 kcal
- Sodium: 170mg
- Protein: 4g