Honey Crisp Apple Salad with Candied Walnuts and Cider Vinaigrette
I remember the first time I tossed Honey Crisp apples into a simple greens salad and added warm candied walnuts — the crunch and sweet-tart contrast made a weekday side feel celebratory. This Honey Crisp Apple Salad with Candied Walnuts and Cider Vinaigrette is bright, fast, and perfect for fall lunches, holiday spreads, or a light dinner. If you appreciate a punchy vinaigrette with fresh fruit, you might also like this fall salad with apple cider vinaigrette that uses similar flavors.
Why you’ll love this dish
This salad checks a lot of boxes: it’s quick to assemble, uses pantry-friendly ingredients, and balances textures — crisp apples, peppery greens, and crunchy candied walnuts. Honey Crisp apples bring natural sweetness and a snappy bite that holds up after tossing, while a cider vinaigrette ties it all together with tang and depth. Make it as a refreshing starter for a holiday meal, a side for weeknight roasted chicken, or a light main with added protein.
“Simple ingredients, maximum crunch — the candied walnuts stole the show.” — a regular on my dinner rotation
How this recipe comes together
- Candy the walnuts on the stovetop so they finish warm and glossy.
- Whisk a quick cider vinaigrette until smooth and slightly emulsified.
- Toss diced Honey Crisp apples with mixed greens and gently coat them with dressing.
- Finish with the cooled candied walnuts for a textural pop.
This short sequence means most of the work happens in 10–15 minutes; candied nuts are the only part that needs a little attention.
Gather these items
- 4 Honey Crisp apples, diced (leave skin on for color and texture)
- 2 cups mixed greens (baby spinach, arugula, or spring mix)
- 1 cup walnuts, chopped (or use pecans)
- 1/2 cup granulated sugar (for candied walnuts — brown sugar or maple sugar can be used)
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil (or a neutral oil plus a tablespoon of walnut oil for nuttiness)
- 1 tablespoon Dijon mustard (helps emulsify the vinaigrette)
- Salt and freshly ground black pepper, to taste
Substitution notes: swap walnuts for pecans if preferred; use maple syrup instead of sugar to candy the nuts for a deeper flavor; if Dijon isn’t available, a teaspoon of whole-grain mustard works too. For a dairy addition, crumble 2–3 ounces goat cheese or feta at serving.
Step-by-step instructions
- Make the candied walnuts: Heat a skillet over medium heat. Add the chopped walnuts and sugar. Stir constantly until the sugar melts and evenly coats the nuts — about 3–5 minutes. Spread the candied walnuts on parchment to cool and prevent sticking.
- Combine the salad: Place diced Honey Crisp apples and mixed greens in a large bowl. Toss gently so the apples don’t bruise.
- Whisk the vinaigrette: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper until slightly thickened and emulsified. Taste and adjust seasoning.
- Dress the salad: Pour the vinaigrette over the apples and greens and toss lightly to coat everything evenly.
- Finish and serve: Scatter cooled candied walnuts over the top just before serving so they stay crunchy.
Keep action verbs short and deliberate: candy, whisk, toss, scatter.
Best ways to enjoy it
Serve this salad chilled or at room temperature. Plate it shallowly so the apples and walnuts are visible — a visual cue that adds appetite appeal. Pair with:
- Roast chicken or pork for a balanced autumn meal.
- A wedge of warm crusty bread and a soft cheese (brie or goat cheese).
- For a full fall spread, pair with a savory pasta and roasted vegetables like in an autumn dinner with sausage, pasta, Brussels sprouts and butternut squash.
- A crisp white wine (Sauvignon Blanc) or a light, fruity cider matches the salad’s brightness.
Storage and reheating tips
- Store leftovers in two parts: keep the vinaigrette separate in a jar and the salad (apples & greens) in an airtight container. Combine just before serving.
- Candied walnuts will soften if refrigerated in a sealed container with the salad; store them separately at room temperature for up to 3 days on a baking sheet or parchment.
- The dressed salad is best eaten within a few hours. Mixed and refrigerated, it can last up to 24 hours but greens may wilt. Do not freeze assembled salad — apples and greens do not freeze well.
Food safety: keep refrigerated if not eating within two hours and discard after three to four days.
Pro chef tips
- Keep the walnuts moving while the sugar melts to avoid burning. Medium heat and constant stirring are key.
- Toss apples in a teaspoon of lemon juice if you’ll be prepping them more than 20 minutes ahead to prevent browning. The cider vinaigrette also helps slow oxidation once dressed.
- For a silkier vinaigrette, add the mustard and a small pinch of sugar, then drizzle the oil in slowly while whisking to emulsify.
- Don’t over-dress the salad — start with half the vinaigrette, toss, and add more if needed.
Creative twists
- Add crumbled goat cheese or blue cheese for creaminess and tang.
- Swap mixed greens for peppery arugula or kale (massage kale with a little oil first).
- Add seasonal fruit: pomegranate seeds in winter, thin pear slices in late fall.
- Make it vegan by using maple syrup to candy the nuts and ensuring mustard and oil choices are plant-based.
- Turn it into a grain bowl: add cooked quinoa or farro, roast the walnuts slightly less sweet, and serve warm.
Common questions
Q: How long does it take to make start to finish?
A: Plan on 15–20 minutes from start to finish. Candied walnuts are quick but require attention, while tossing and making the vinaigrette are very fast.
Q: Can I substitute other apples?
A: Yes. Honey Crisp is ideal for texture and sweetness, but Gala, Pink Lady, or Granny Smith (for more tartness) work well — Granny Smith will create a tarter balance with the dressing.
Q: Can I make candied walnuts ahead of time?
A: Yes. Make them a day or two ahead and store in an airtight container at room temperature. They’ll stay crunchy longer when kept separate from the salad.
Q: Is this salad gluten-free?
A: Yes, the basic recipe is gluten-free. Watch for cross-contamination if adding dressings or add-ins from shared sources.
Q: How do I keep the salad from getting soggy?
A: Dress the salad right before serving and keep candied nuts separate until plating.
Conclusion
If you want another take on honeycrisp-forward salads, check out this Honeycrisp Apple Salad from The Cozy Apron for a slightly different spin. For a holiday-ready version with festive add-ins, try the Holiday Honeycrisp Salad on FIVEheartHOME.
Honey Crisp Apple Salad
Ingredients
Method
- Heat a skillet over medium heat. Add the chopped walnuts and sugar. Stir constantly until the sugar melts and evenly coats the nuts — about 3–5 minutes. Spread the candied walnuts on parchment to cool and prevent sticking.
- Place diced Honey Crisp apples and mixed greens in a large bowl. Toss gently so the apples don’t bruise.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper until slightly thickened and emulsified. Taste and adjust seasoning.
- Pour the vinaigrette over the apples and greens and toss lightly to coat everything evenly.
- Scatter cooled candied walnuts over the top just before serving so they stay crunchy.
