There’s something so refreshing and satisfying about the crisp crunch of apples combined with the rich warmth of toasted walnuts in this **Apple Walnut Salad with Maple Vinaigrette Recipe**. It’s a perfect balance of sweet, savory, and tangy that keeps me coming back to it, especially when I want a salad that feels both special and simple.

This image shows a fresh salad served on a white oval plate with a white marbled surface background. The salad has three main layers: the bottom layer is a mix of green leafy vegetables with different textures and shades, including dark green spinach leaves and lighter, softer leaves, some with a reddish tint. On top are medium-thick green apple slices placed evenly across the dish, adding a creamy light green color. Scattered throughout are small white crumbles of cheese and reddish dried cranberries, adding spots of white and red. Small pieces of light brown walnuts and finely chopped red onions are sprinkled all over, adding more color and texture. Two silver forks are placed on the left side of the plate, resting on the salad. 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

This recipe quickly became a staple in my kitchen because it’s not just healthy but also packs that beautiful combo of textures and flavors that feel cozy yet fresh. Whether you’re making it for a weekday lunch or an inviting holiday side, it always hits the right note.

Perfect texture mix: The crunchy walnuts and crisp apples paired with creamy feta offer a delightful mouthfeel.
Easy, quick prep: You can whip it up in about 15 minutes, making it ideal for busy days or last-minute company.
Maple vinaigrette magic: That sweet and tangy dressing is a total game-changer—balanced with apple cider vinegar and just a hint of cayenne.
Versatile & customizable: You can tweak ingredients easily to fit dietary needs or whatever you have on hand.

A large white oval plate holds a fresh salad arranged in layers starting with a base of mixed bright green and dark green leafy greens including spinach and arugula, giving a textured and leafy look. On top are thin slices of pale green apple scattered evenly, interspersed with white small cubes of soft cheese and small bits of red onion adding pops of pinkish purple. Bright red dried cranberries and light brown crushed nuts are sprinkled over the whole salad for contrast and texture. The plate is set on a white marbled surface, with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in making this salad vibrant and well balanced. The key is fresh, crisp greens and quality apples, combined with toasted walnuts for that irresistible crunch. Here’s why I stick with these ingredients and tips on picking the best for your salad.

Flat lay of a crisp bunch of mixed salad greens, a whole Granny Smith apple sliced to reveal its pale green interior, a small white ceramic bowl of chopped pitted dates, a white bowl filled with vibrant unsweetened dried cranberries, toasted chopped walnuts in a simple white dish, finely diced red onion neatly arranged in a white bowl, crumbled feta cheese on a small white plate, a small white bowl with golden extra virgin olive oil, another white bowl holding amber maple syrup, a white bowl with amber apple cider vinegar, a small white bowl containing pale yellow Dijon mustard, a whole uncracked garlic clove, and a pinch of bright red cayenne pepper artfully displayed in a tiny white bowl, all 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 prefer a combination for texture, but baby spinach or romaine are also great because they hold up well against the dressing.
Granny Smith apple: Its tartness perfectly contrasts the sweet dressing and creamy feta — don’t skip the core removal for easy bites.
Pitted dates: Adds natural sweetness and chewiness; if you're watching carbs, just leave ’em out.
Unsweetened dried cranberries: These bring bright bursts of berry flavor without extra sugar.
Walnuts: Toast them lightly to enhance their nutty aroma and crunch — it makes a big difference.
Red onion: Finely diced for just the right sharpness without overpowering the other flavors.
Feta cheese: Crumbled, it adds creamy saltiness that pairs beautifully with the sweet and tart elements.
Maple syrup (or honey/apple jelly): Sweetener for the dressing; maple syrup adds a lovely nuance that I love.
Apple cider vinegar: Tangy backbone of the vinaigrette that balances the sweet components.
Extra virgin olive oil: Brings richness and body to the dressing.
Dijon mustard: Adds a subtle zing and helps emulsify the dressing.
Garlic clove: Minced finely, it gives an earthy depth without being too aggressive.
Cayenne pepper: A pinch adds warmth and a little kick that's surprisingly delightful.

📝

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 love to play around with this Apple Walnut Salad with Maple Vinaigrette Recipe depending on the season or what’s in my pantry. Feel free to swap ingredients or add extras to make it truly yours!

Variation: Some days I toss in sliced pears instead of apples for a softer sweetness that complements the walnuts wonderfully.
Lower carb option: Skip the dates and jelly, and maybe use a sugar-free maple syrup to keep the dressing lighter.
Dietary tweaks: Goat cheese can be used instead of feta for a creamier texture, or leave out cheese for vegan-friendly.
Seasonal twists: Try candied pecans instead of walnuts during the holidays for a festive touch.

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

Step 1: Whisk the Maple Vinaigrette Dressing

Start by combining the maple syrup, apple cider vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and a pinch of cayenne pepper in a small mixing bowl. Whisk them together vigorously until you see the dressing emulsify slightly — it’ll thicken and brighten in color. This step is crucial because a well-mixed dressing coats the salad evenly and elevates every bite.

Step 2: Prepare Your Salad Ingredients

While the dressing’s resting, chop your mixed greens roughly if they need it, slice the Granny Smith apple thinly after coring, and finely dice the red onion. Toast the walnuts in a dry pan over medium heat for a few minutes until fragrant (watch closely so they don’t burn), then chop them roughly. Finally, chop the dates and mix everything—including the dried cranberries and crumbled feta—into a large bowl.

Step 3: Toss Everything Together

Pour the maple vinaigrette over the salad mix and toss gently but thoroughly to ensure everything is lightly coated. Taste before adding salt and pepper because the feta and dressing already add a lot — you want just enough seasoning to make those flavors pop without overwhelming them.

Top Tip

Over the years, I’ve learned a few tricks to make this Apple Walnut Salad with Maple Vinaigrette Recipe shine every time. These tips help you avoid common pitfalls and boost the salad’s flavor and texture.

Toast the walnuts just before assembling: It brings out an irresistible nutty aroma and crispness that can transform the salad.
Slice apples thinly: Thinner slices mean you get a perfect bite with the dressing without bulkiness—also, toss them quickly in a little lemon juice if making ahead to prevent browning.
Whisk the dressing well: Ensuring the vinegar and oil emulsify fully helps the dressing cling beautifully and stops it from separating in the bowl.
Don’t overdress: Start with half the dressing, toss, then add more if needed—too much can weigh down the delicate greens.

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

I usually sprinkle a little extra toasted walnut and crumbled feta on top right before serving for extra visual appeal and flavor. Sometimes, a few fresh apple slices arranged on top add that beautiful fresh pop, making it feel like more than just a tossed salad.

Side Dishes

This salad pairs wonderfully with roasted chicken or turkey, but it’s also fantastic alongside a simple bowl of creamy soup or a hearty grain like quinoa. For a light lunch, I like it with warm crusty bread or a savory tart.

Creative Ways to Present

For special occasions, I’ve served this salad on a platter layered with fresh herbs like mint and basil for a pop of color and aroma. Another favorite is to use individual small bowls or mason jars for a pretty, personal touch that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover salad tastes best fresh, but if you have some, store it in an airtight container in the fridge. Keep the dressing separate if you think there’ll be leftovers to prevent sogginess. When ready to eat, toss again gently and add a few fresh apple slices if you have them.

Freezing

I don’t recommend freezing this salad because the greens, fresh apples, and dressing won’t hold up well — they’ll get mushy and lose their crunch. It’s best enjoyed fresh or within a day or two stored properly.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary or suggested. If you’re pairing it with something warm, simply serve alongside your hot dish, and the contrast is lovely.

Frequently Asked Questions:

Can I use a different type of apple in the Apple Walnut Salad with Maple Vinaigrette Recipe?

Absolutely! Granny Smith apples give a nice tart balance, but you can also use Fuji, Honeycrisp, or Gala if you prefer sweeter apples. Just make sure they’re crisp for the best texture contrast.

How long does the Apple Walnut Salad with Maple Vinaigrette Recipe stay fresh?

It’s best eaten fresh or within 24 hours when stored in an airtight container in the fridge. The greens and apples start to wilt and brown after that, but if you keep the dressing separate, it can last a little longer.

Can I make the dressing ahead for this salad?

Yes! The maple vinaigrette can be made up to 3 days in advance and kept in a sealed jar or container in the fridge. Just give it a good shake or whisk before drizzling it over the salad.

What can I substitute for walnuts if someone has a nut allergy?

If you need to avoid nuts, try substituting toasted pumpkin seeds or sunflower seeds for a similar crunch and nutty flavor without the allergens. Just toast them lightly to bring out more flavor.

Final Thoughts

This Apple Walnut Salad with Maple Vinaigrette Recipe holds such a special place in my heart because it brings together simple ingredients that feel elevated by the dressing and the perfect crunch. It’s one of those recipes I’m always excited to share with friends — I hope you enjoy making it just as much as I do, and that it finds a happy spot in your rotation when you want something bright, tasty, and nourishing with minimal fuss.