Apple Walnut Salad

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Crisp apples, toasty walnuts and creamy feta or blue cheese make this apple walnut salad ideal for holidays and parties. Simple and beautiful!

Prep: 20

Cook: 8

Total: 28

Servings: servings

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Ingredients

FOR THE SALAD:

¾ cup raw walnut halves
2 small apples or 1 large apple cored and thinly sliced (recommended: Honeycrisp)
4 ounces baby arugula about 4 tightly packed cups
3 Belgian endives* about 6 ounces
⅓ cup dried cranberries or golden raisins
3 ounces crumbled gorgonzola** goat cheese, or feta (about a generous 1/2 cup)

FOR THE DRESSING:

1 small shallot very finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon pure maple syrup
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.
In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you'll have 3 cups or so). Add them to the bowl.
Add half each of the cranberries, cheese, and walnuts.
With a spoon, scoop the apple slices into the salad (some of the dressing and shallots will cling to the apples; some will be left behind in the bowl). Add a few more spoonfuls of the dressing to the salad to moisten it, then toss to coat. If the salad seems dry at this point, continue to spoon on small amounts of the dressing, tossing after each, until it’s moist but not sopping (it’s easy to overdress salad!).
Sprinkle the remaining cranberries, cheese, and walnuts over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired (the amount you need will vary based on your cheese; with gorgonzola, our salad was just right). Enjoy immediately, with any remaining dressing on the side for serving as desired.

Notes

*A bitter green like endive provides a delicious, bright, and welcome counterpoint to the sweet apples and is a classic pairing with arugula, especially if you are serving this as a part of a larger meal. Radicchio would be the closest swap. If you aren’t a fan of endive, you can swap it for spring mix, chopped romaine, or really any mixed lettuce you prefer.
**A mild blue cheese such as gorgonzola is my favorite in this recipe (it’s so tasty with the walnuts and arugula!) but if that isn’t your thing, goat cheese is my second choice (still delish), and feta is a good option too.
TO MAKE AHEAD: Prep all the ingredients up to 1 day in advance. Store the walnuts at room temperature. Refrigerate the rest of the salad and the dressing separately. Dress just before serving.
TO STORE: This tastes best the day it is made, but I also enjoyed it leftover, adding some fresh greens and a drizzle of extra dressing to liven it back up. Refrigerate leftovers in an airtight storage container for up to 2 days.
If you know you're going to have leftovers, only dress the part of the salad you plan to eat. Refrigerate the apples and dressing in a separate storage container from the salad ingredients. Dress just before serving.

Nutrition

Serving: 1(of 6)Calories: 277kcalCarbohydrates: 20gProtein: 6gFat: 21gSaturated Fat: 5gCholesterol: 11mgPotassium: 305mgFiber: 4gSugar: 13gVitamin A: 583IUVitamin C: 6mgCalcium: 131mgIron: 1mg