Honey Crisp Apple Salad

Honey Crisp Apple Salad

This bright and fast Honey Crisp Apple Salad combines crisp apples, peppery greens, and crunchy candied walnuts, perfect for fall lunches or holiday spreads.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Fall

Calories: 300

Ingredients Method Notes

Ingredients

For the salad

4 pieces 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)

For the candied walnuts

1/2 cup granulated sugar (for candied walnuts — brown sugar or maple sugar can be used)

For the vinaigrette

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)
to taste none Salt and freshly ground black pepper

Method

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.

Notes

Store leftovers in two parts: keep the vinaigrette separate in a jar and the salad (apples & greens) in an airtight container. The dressed salad is best eaten within a few hours. Candied walnuts will soften if refrigerated, store them separately at room temperature for up to 3 days.