Apple Walnut Salad with Maple-Dijon Dressing

Extra-virgin olive oil: Use a good quality one—it really lifts the dressing’s flavor.
Apple cider vinegar: Adds a gentle tartness that balances the sweetness nicely.
Maple syrup: I love the natural sweetness it contributes compared to other sweeteners.
Dijon mustard: Gives the dressing a subtle kick and creaminess.
Kosher salt: Essential for bringing all the flavors together without overpowering.
Ground cinnamon: Just a pinch adds warmth and depth.
Freshly ground black pepper: For a little spicy edge.
Walnuts: Toast them for the best crunch and aroma.
Shallot: Finely diced for a mild onion flavor without overwhelming the salad.
Mixed greens: I usually mix arugula and baby spinach for a nice peppery and tender combo.
Sweet-tart apple: Honeycrisp or Pink Lady work great for a fresh, crisp bite.
Dried cranberries or cherries: I love the chewy, sweet-tart contrast they add.
Roasted and salted pumpkin seeds: They add a lovely nutty crunch and extra texture.
Fresh goat cheese: The creamy tang makes the salad feel indulgent and rich.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

This Apple Walnut Salad with Maple-Dijon Dressing Recipe is super flexible, so I encourage you to tweak it to your taste or what you have on hand. I’ve played around with different nuts and add-ins, and each time, it’s a fun twist.

Nut Swap: I sometimes use pecans or almonds instead of walnuts if I’m craving a slightly different crunch and flavor.
Cheese Options: If you’re not a fan of goat cheese, crumbled feta or blue cheese also work beautifully here.
Vegan Version: Skip the goat cheese and use a nut-based cheese or avocado for creaminess.
Fruit Variation: Pears or pomegranate seeds can substitute the apple or dried fruit for a seasonal twist.

How to Make Apple Walnut Salad with Maple-Dijon Dressing Recipe

Step 1: Whisk Up the Maple-Dijon Dressing

Start by combining your olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, cinnamon, and pepper in a small jar or bowl. If you’re using a jar, seal it tight and give it a good shake; otherwise, whisk vigorously until everything emulsifies nicely. This dressing is the star—balanced sweet, tangy, and spicy, so taste it and adjust if you like a little more zing or sweetness.

Step 2: Toast the Walnuts

Place your chopped walnuts in a dry skillet over medium heat, stirring frequently so they toast evenly. You’ll know they’re ready when they’re fragrant and slightly darker—usually 3 to 4 minutes. This toasting step is crucial because it deepens their flavor and gives your salad that irresistible crunch. Let them cool while you move on.

Step 3: Toss Together the Greens and Shallots

In a large bowl, combine your mixed greens and finely diced shallot (trust me, the shallot adds a nice punch without overwhelming the salad). Pour in about half of your dressing and toss gently to coat everything evenly. This ensures the leaves soak up all those flavors before we add the toppings.

Step 4: Add Apples, Cranberries, Seeds, Cheese, and Walnuts

Top your dressed greens with the thinly sliced apples, dried cranberries, pumpkin seeds, crumbled goat cheese, and the toasted walnuts. To finish, drizzle with the remaining dressing for an extra burst of flavor right before serving. I find it’s best served immediately to keep the apples crisp and the greens fresh.

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Pro Tips for Making Apple Walnut Salad with Maple-Dijon Dressing Recipe

Toast the Walnuts Carefully: Keep the heat moderate and stir often so the nuts don’t burn—burnt nuts can spoil the salad’s flavor.
Use Crisp Apples: I’ve learned that apples like Honeycrisp keep their texture beautifully rather than turning mushy quickly.
Dress Gradually: Start with half the dressing on the greens before adding other toppings to avoid sogginess and get maximum flavor coverage.
Add Seeds Last: Pumpkin seeds stay crunchiest if you sprinkle them just before serving instead of mixing them in early.

How to Serve Apple Walnut Salad with Maple-Dijon Dressing Recipe

The image shows a fresh salad with layers of green leafy lettuce as the base, covered with thin slices of red and white apple arranged in semi-circles on top. Scattered across the salad are white crumbly cheese bits and small dark red dried cranberries. There are also light brown walnut pieces and green pumpkin seeds sprinkled over the salad. The whole dish looks lightly drizzled with dressing and a sprinkle of black pepper adds texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish this salad with a few extra toasted walnuts and a light sprinkle of freshly cracked black pepper. A few extra crumbles of goat cheese on top give it a creamy, inviting look. If I’m feeling fancy, I’ll also add some fresh chopped parsley or a light drizzle of good olive oil for that finishing shine.

Side Dishes

This salad pairs wonderfully with roasted chicken or salmon for a well-rounded meal. I also love serving it alongside warm crusty bread or a hearty soup in cooler months—makes for a lovely couple that’s both light and satisfying.

Creative Ways to Present

For parties, I like to serve this salad in individual clear glasses or bowls to show off the layers of apple, greens, nuts, and cheese—it looks so inviting! Another favorite trick is to pile it onto a big rustic wooden platter with whole apple slices and walnut clusters scattered around for a gorgeous, shareable presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate because the greens wilt quickly once dressed. Store the greens and toppings in an airtight container and refrigerate for up to 2 days. Keep the dressing in a small jar in the fridge—shake well before using again.

Freezing

I don’t recommend freezing this Apple Walnut Salad with Maple-Dijon Dressing Recipe because the fresh greens and apple slices won’t hold up well after thawing. The texture and flavor just aren’t the same once frozen.

Reheating

This salad is best served fresh and cold, so reheating isn’t ideal. If you want to enjoy leftovers, just serve them chilled—if you’ve added goat cheese, its flavor and texture will still be delicious cold.

FAQs

Can I make the dressing ahead of time?

Absolutely! The Maple-Dijon dressing can be prepared a day or two in advance and stored tightly sealed in the fridge. Just give it a good shake or whisk before using to recombine the ingredients.
What type of apples work best in this salad?

Sweet-tart, crisp apples like Honeycrisp or Pink Lady are ideal because they hold their shape and add fresh flavor without being too sweet or mushy.
Can I substitute other nuts for walnuts?

Yes! Pecans, almonds, or even pistachios can be delicious alternatives. Just be sure to toast them lightly to bring out their best flavor and add crunch.
Is this salad suitable for vegans?

To make it vegan, omit the goat cheese or replace it with a plant-based cheese or creamy avocado slices. The dressing itself is vegan-friendly.

Final Thoughts

This Apple Walnut Salad with Maple-Dijon Dressing Recipe has become a favorite in my kitchen because it’s one of those dishes that’s fresh, flavorful, and easy to customize. I love sharing it with friends and family because it feels special but never fussy. If you try it, I’m confident you’ll appreciate how simple ingredients come together to create something truly delicious. Give it a go—you won’t regret adding this crowd-pleaser to your salad lineup!

I absolutely love how this Apple Walnut Salad with Maple-Dijon Dressing Recipe comes together—it’s one of those fresh, vibrant dishes that feels special without being complicated. The crisp sweetness of the apple pairs perfectly with the toasted walnuts and tangy goat cheese, all brought to life by the warm, slightly sweet maple-Dijon dressing. Whether you’re looking for a light lunch or a beautiful side at dinner, this salad always hits the spot.

When I first tried this recipe, I was amazed at how the dressing balanced sweet, tangy, and savory notes so effortlessly. You’ll find that it’s quick to prepare, making it perfect for busy weeknights or entertaining friends when you want to impress without the stress. Plus, the ingredients are simple but feel upscale, so it’s a great recipe to keep in your repertoire.

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Why You’ll Love This Recipe

Fresh and Flavorful: The combination of apple, walnut, and tangy maple-Dijon dressing creates a delicious balance of textures and tastes.
Easy to Make: This salad comes together quickly with simple steps, perfect for busy days or last-minute gatherings.
Versatile and Adaptable: You can easily swap ingredients to suit your pantry or preferences without compromising flavor.
Impressively Elegant: Despite its simplicity, this salad looks beautiful and tastes like it’s from a fancy café or bistro.

The dish shows a fresh mixed green salad with layers of leafy greens including light green and dark purple lettuce spread evenly. Thin, bright red apple slices with white flesh are arranged over the greens in curved rows. Small white crumbles of cheese, likely goat cheese, sit scattered on top. Dark red dried cranberries are sprinkled across the salad, along with small brown pumpkin seeds and broken walnut pieces in light brown. A light drizzle of dressing gives a slight shine to the ingredients. Everything rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here feel fresh and wholesome, and when combined, they make a salad that’s anything but ordinary. These staples are easy to find, and with just a few pantry tips, you’ll get the best flavor every time.

Extra-virgin olive oil: Use a good quality one—it really lifts the dressing’s flavor.
Apple cider vinegar: Adds a gentle tartness that balances the sweetness nicely.
Maple syrup: I love the natural sweetness it contributes compared to other sweeteners.
Dijon mustard: Gives the dressing a subtle kick and creaminess.
Kosher salt: Essential for bringing all the flavors together without overpowering.
Ground cinnamon: Just a pinch adds warmth and depth.
Freshly ground black pepper: For a little spicy edge.
Walnuts: Toast them for the best crunch and aroma.
Shallot: Finely diced for a mild onion flavor without overwhelming the salad.
Mixed greens: I usually mix arugula and baby spinach for a nice peppery and tender combo.
Sweet-tart apple: Honeycrisp or Pink Lady work great for a fresh, crisp bite.
Dried cranberries or cherries: I love the chewy, sweet-tart contrast they add.
Roasted and salted pumpkin seeds: They add a lovely nutty crunch and extra texture.
Fresh goat cheese: The creamy tang makes the salad feel indulgent and rich.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Nut Swap: I sometimes use pecans or almonds instead of walnuts if I’m craving a slightly different crunch and flavor.
Cheese Options: If you’re not a fan of goat cheese, crumbled feta or blue cheese also work beautifully here.
Vegan Version: Skip the goat cheese and use a nut-based cheese or avocado for creaminess.
Fruit Variation: Pears or pomegranate seeds can substitute the apple or dried fruit for a seasonal twist.

How to Make Apple Walnut Salad with Maple-Dijon Dressing Recipe