Apple Walnut Salad Recipe

Apple Walnut Salad

Apple Walnut Salad Recipe
Preparation time: 15 minutes | Servings: 4 | Vegetarian diet


Apple Walnut Salad
Apple Walnut Salad

The Apple Walnut Salad is a refreshing and nutritious dish that combines the crisp sweetness of apples with the rich, earthy flavor of walnuts, all brought together with a tangy and savory dressing. This salad is perfect for those looking for a healthy, flavorful option that is both easy to prepare and delightful to eat. Whether you're serving it as a side dish or a light main course, this salad is sure to impress.


The Apple Walnut Salad has its roots in the traditional fruit and nut salads that have been popular in various cultures for centuries. The combination of apples and walnuts specifically, however, gained popularity in the United States in the late 19th century. It was often served at fall gatherings and picnics, taking advantage of the seasonal availability of fresh apples and walnuts. Over time, the recipe has evolved, incorporating various dressings and additional ingredients to enhance its flavor and nutritional value.




How to prepare


  1. In a small bowl, combine all of the dressing ingredients.
  2. Mix well.


  1. Arrange watercress around the outside edge of a large platter.
  2. Scatter carrots next to the watercress.
  3. In a small bowl, toss shredded apples with lemon juice.
  4. Spoon the apples into the center of the platter.
  5. Scatter nuts on top of the apples.
  6. Pour the dressing over the salad and serve immediately.


  • Add grilled chicken, tofu, or chickpeas for extra protein.
  • Use mixed greens instead of watercress for a different flavor and texture.
  • Incorporate dried cranberries or cherries for added sweetness and color.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Apple Walnut Salad, consider the following tips:

- Use fresh, crisp apples for the best taste and texture. Red Delicious and Golden Delicious are recommended for their sweetness and crispness, but feel free to experiment with other varieties.

- Toast the walnuts before adding them to the salad to enhance their flavor.

- To prevent the apples from browning, toss them in lemon juice immediately after shredding.

- For a lighter dressing, you can substitute the vegetable oil with olive oil and adjust the seasoning to taste.

Serving Suggestions

The Apple Walnut Salad can be served as a standalone light meal or as a side dish. It pairs well with grilled chicken, fish, or a hearty soup for a more filling meal.

Cooking Techniques

This salad requires no cooking, making it quick and easy to prepare. The key techniques involved are shredding and tossing the ingredients to ensure an even distribution of flavors.

Ingredient Substitutions

Olive oil can be used in place of vegetable oil for a different flavor profile.

- Honey or maple syrup can be substituted for soy sauce for a sweeter dressing.

- Pecans or almonds can replace walnuts if desired.

Make Ahead Tips

The salad can be prepared up to a day in advance, with the dressing stored separately and added just before serving to maintain the freshness and crispness of the ingredients.

Presentation Ideas

Serve the salad on a large platter with the ingredients artfully arranged to showcase the colors and textures. Garnish with a sprinkle of chopped parsley or mint for a fresh touch.

Pairing Recommendations

This salad pairs beautifully with white wines such as Sauvignon Blanc or a light Chardonnay, which complement the crispness of the apples and the tanginess of the dressing.

Storage and Reheating Instructions

The salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It is not recommended to freeze this salad or reheat it.

Nutrition Information

Calories per serving

One serving of the Apple Walnut Salad contains approximately 150-200 calories, making it a light and healthy option for a meal or side dish.


This salad is relatively low in carbohydrates, with the primary sources being the apples and carrots. One serving of the salad contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.


The fats in this salad come primarily from the walnuts and the vegetable oil used in the dressing. Walnuts are a good source of healthy, unsaturated fats, including omega-3 fatty acids. One serving of the salad contains about 10-15 grams of fat, most of which are healthy fats.


While not high in protein, this salad does provide a modest amount from the walnuts. One serving contains approximately 4-6 grams of protein. For a higher protein content, consider adding grilled chicken or tofu to the salad.

Vitamins and minerals

The Apple Walnut Salad is rich in vitamins and minerals, including Vitamin C from the apples and lemon juice, Vitamin A from the carrots, and various B vitamins and minerals such as magnesium and potassium from the walnuts.


The primary allergens in this salad are walnuts (tree nuts) and soy (from the soy sauce in the dressing). Those with allergies to these ingredients should modify the recipe accordingly or avoid it.


Overall, the Apple Walnut Salad is a nutritious and balanced dish, providing a good mix of vitamins, minerals, healthy fats, and carbohydrates. It is relatively low in calories and can be easily modified to accommodate different dietary needs and preferences.


The Apple Walnut Salad is a delightful dish that combines the sweetness of apples with the crunch of walnuts and a tangy dressing. It is nutritious, easy to prepare, and can be customized to suit various dietary needs and preferences. Whether served as a light meal or a side dish, this salad is sure to be a hit.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Apple Walnut Salad. It was a warm summer day, many years ago, when I was visiting my dear friend Margaret in the countryside. Margaret was known for her delicious home-cooked meals, and I always looked forward to trying out new recipes with her.

On that particular day, Margaret invited me to join her in the kitchen to help prepare lunch. As we chatted and laughed, she began pulling out ingredients from her pantry and fridge. Among the fresh greens and juicy apples, I noticed a bag of walnuts sitting on the counter. Margaret caught my curiosity and said, "Have you ever tried apple walnut salad? It's one of my all-time favorite recipes."

I shook my head no, and Margaret's eyes lit up with excitement as she started to explain the recipe to me. She said, "It's simple yet so flavorful. The combination of crisp apples, crunchy walnuts, and tangy dressing is sure to impress your taste buds." I was eager to learn, so I eagerly followed Margaret's instructions as she guided me through the process.

First, we chopped up the fresh lettuce and placed it in a large salad bowl. Margaret then showed me how to thinly slice the apples and add them to the bowl. The vibrant red and green colors of the apples against the light green lettuce made for a beautiful presentation.

Next, we toasted the walnuts in a dry pan until they were fragrant and lightly browned. The nutty aroma filled the kitchen, and I couldn't wait to taste them in the salad. Margaret sprinkled the toasted walnuts over the apples and lettuce, adding a satisfying crunch to the dish.

For the dressing, Margaret mixed together olive oil, apple cider vinegar, honey, and a touch of mustard. She poured the dressing over the salad and tossed everything together until the ingredients were evenly coated. The sweet and tangy flavors of the dressing complemented the apples and walnuts perfectly.

As Margaret and I sat down to enjoy our creation, I took my first bite of the apple walnut salad. The crisp apples, crunchy walnuts, and tangy dressing danced on my taste buds, creating a symphony of flavors in my mouth. I couldn't believe how simple yet delicious this recipe was.

From that day on, I knew that apple walnut salad would become a staple in my own kitchen. I made the salad for my family and friends, and everyone raved about how tasty it was. I even shared the recipe with my own grandchildren, passing down Margaret's culinary wisdom to the next generation.

Over the years, I've made some tweaks to the original recipe, adding diced red onions for a bit of bite and crumbled blue cheese for a creamy finish. But the core of the dish remains the same – fresh apples, toasted walnuts, and a tangy dressing that brings it all together.

As I look back on that fateful day in Margaret's kitchen, I am grateful for the inspiration she provided me. That simple recipe for apple walnut salad has brought joy and warmth to my home, reminding me of the power of good food and good company. And every time I make the salad, I think of my dear friend Margaret and the memories we shared in her cozy countryside kitchen.


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