Apple Walnut Salad Recipe

Toast walnuts

Preheat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool so they don't continue cooking in the hot pan.

Prepare apples

Wash and core the apples. Slice thinly (about 1/8-inch). To prevent browning, toss the slices immediately in a small bowl with the lemon juice.

Assemble salad base

In a large salad bowl, combine the mixed salad greens, thinly sliced red onion, dried cranberries, and about two-thirds of the toasted chopped walnuts. Crumble the feta or goat cheese over the top and gently toss to distribute ingredients.

In a small jar or bowl, combine the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk while slowly streaming in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper, or honey as desired.

Pour the dressing over the assembled salad (start with about three-quarters of the dressing), then gently toss to coat the greens and distribute apples and cheese evenly. Add more dressing if needed, but avoid overdressing.

Top the salad with the remaining chopped walnuts and the extra walnut halves for garnish. Sprinkle minced parsley over the salad if using. Serve immediately.