Fall Apple Walnut Salad
This vibrant salad combines crisp green apple slices with toasted walnuts and creamy feta, tossed in a tangy honey-Dijon dressing. The textures range from crunchy and chewy to smooth, creating a refreshing, colorful dish that's perfect for celebrating fall or any season. It's quick to assemble and highlights simple ingredients in a delightful way.
Equipment
- Sharp knife
- Cutting board
- Dry Pan
- Whisk
- Large bowl
Ingredients
- 2 medium Green Apples firm and tart, sliced thin
- 1/2 cup Walnuts toasted until fragrant and golden
- 2 tablespoons Honey natural sweetness
- 1 teaspoon Dijon Mustard adds subtle heat and depth
- 2 tablespoons Apple Cider Vinegar brightens the dressing
- 1/2 cup Feta Cheese crumbled, salty and creamy
- 1 tablespoon Lemon Juice prevents browning and adds freshness
Instructions
- Slice the green apples thinly, aiming for even thickness to ensure uniform texture and quick flavor absorption.
- Toast the walnuts in a dry pan over medium heat, shaking occasionally until they smell fragrant and turn golden, about 5 minutes. Remove from heat and set aside.
- Immediately toss the apple slices with lemon juice in a large bowl to prevent browning and keep them crisp and vibrant.
- In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
- Pour the dressing over the apple slices and add the toasted walnuts. Toss everything gently to coat evenly, allowing the flavors to meld for about 10 minutes.
- Just before serving, crumble the feta cheese over the salad and give it a gentle toss to distribute the cheese evenly.
- Transfer the salad to a platter or serve directly from the bowl, garnished with extra walnuts if desired, and enjoy immediately for the best crunch and freshness.
Notes
For extra flavor, sprinkle with fresh herbs like parsley or thyme. To make it heartier, add grilled chicken or roasted squash.