If you’re craving that magical blend of crisp, refreshing, and deeply satisfying, look no further than this Autumn Apple Walnut Salad with Maple Dijon Vinaigrette. This salad is truly the taste of sweater weather in a bowl—juicy apples pair with crunchy toasted walnuts, tart cranberries, and creamy goat cheese, all tossed in a glorious maple Dijon dressing that perfectly balances sweet, tangy, and savory. Whether you’re hosting a festive gathering or just want a nourishing lunch, this is the one salad you’ll find yourself making on repeat throughout the fall, thanks to its stunning colors and flavors that celebrate the season.
Ingredients You’ll Need
The beauty of this Autumn Apple Walnut Salad with Maple Dijon Vinaigrette is how each ingredient builds on the next: nothing complicated, just pure flavor and texture with every bite. Here’s what you’ll want to gather for your new favorite fall salad.
- Mixed Salad Greens: A hearty blend of greens forms the fresh, crisp base; use spring mix, arugula, or spinach, depending on your preference.
- Apples: Choose a sweet-and-tart, crisp variety like Honeycrisp or Fuji; thin slices give great crunch and a burst of juiciness.
- Walnuts: Lightly toasting the walnuts in olive oil brings out their rich, buttery flavor and adds gorgeous texture—pecans work too if you prefer.
- Dried Cranberries: Their chewy, tangy sweetness is the perfect autumn accent and contrast to the crunchy ingredients.
- Goat Cheese or Feta: Creamy, tangy cheese crumbles melt into every forkful and offer extra indulgence; blue cheese is a bold substitute if you like.
- Red Onion: Thinly sliced for a mellow bite, it adds both zing and beautiful color ribbons to the salad.
- Olive Oil (for toasting nuts, optional): A splash in the skillet coaxes out the best possible flavor from your walnuts.
- Salt and Black Pepper: Don’t forget to season to taste—these simple seasonings make all the flavors pop.
- Extra Virgin Olive Oil (for vinaigrette): The base of the dressing, it lends silkiness and fruitiness without overpowering the apples.
- Apple Cider Vinegar: Its bright, tangy tang underscores the fall flavors in the apples and cranberries.
- Pure Maple Syrup: Just the right touch of natural sweetness, pairing beautifully with the vinaigrette’s tang and the apples’ freshness.
- Dijon Mustard: Adds a mustardy kick and helps bind the vinaigrette into a creamy emulsion.
- Salt and Black Pepper (vinaigrette): Essential for balance; don’t skip the pinch!
How to Make Autumn Apple Walnut Salad with Maple Dijon Vinaigrette
Step 1: Whisk Together the Maple Dijon Vinaigrette
In a small bowl or mason jar, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a good pinch each of salt and black pepper. Stir until the dressing is silky and completely emulsified—this is what ties all the fresh, autumnal flavors together so beautifully!
Step 2: Toast the Walnuts
Place the walnuts in a skillet over medium heat with a drizzle of olive oil. Toast for three to four minutes, stirring frequently, until they’re golden and fragrant. Let them cool slightly before adding to your salad. That warm, toasty nuttiness amplifies the salad’s fall vibes in a big way!
Step 3: Build the Salad
In a spacious salad bowl, arrange your mixed greens, then layer on the thinly sliced apples, cooled toasted walnuts, dried cranberries, red onion slices, and crumbled goat cheese. The colors alone are enough to make you swoon—ruby apples, pops of cranberry red, and snowy cheese against vibrant greens.
Step 4: Dress and Toss
Drizzle your homemade Maple Dijon Vinaigrette over the bowl. Gently toss everything with clean hands or salad tongs, just until everything glistens and the vinaigrette envelops every bite. Season with salt and black pepper to taste.
Step 5: Serve Immediately
This salad is best enjoyed right after tossing, so those crisp apples and greens stay at their absolute peak. Dish it up on your prettiest platter or individual plates, and relish every fresh, crunchy-sweet forkful.
How to Serve Autumn Apple Walnut Salad with Maple Dijon Vinaigrette
Garnishes
Add a sprinkle of extra dried cranberries, a little more crumbled goat cheese, or a final dusting of toasted walnuts right before serving for a restaurant-worthy look. Thin ribbons of lemon or orange zest also brighten the whole dish and make the apples pop even more.
Side Dishes
Keep things light and seasonal by pairing this Autumn Apple Walnut Salad with Maple Dijon Vinaigrette alongside roasted chicken, pork tenderloin, or a hearty fall soup. For a more casual meal, a slice of crusty sourdough brings just the right contrast to all those bright, autumnal flavors.
Creative Ways to Present
Try serving the salad on a big wooden platter for a harvest-table feel, or plate individual portions in wide, shallow bowls to show off every layer. Turn it into a jar salad for picnics or meal prep: layer the dressing first, then sturdy ingredients like apples and nuts, greens on top. When lunchtime hits, just shake and enjoy!
Make Ahead and Storage
Storing Leftovers
If you have any salad left (which is rare in my house!), store it in an airtight container in the fridge for up to one day. The apples may soften and the greens will lose a bit of their crunch, but the flavors remain delicious for a little encore salad tomorrow.
Freezing
This fresh, leafy salad isn’t one for the freezer—apples and greens just don’t bounce back after thawing. If you want to get ahead, you can whip up the Maple Dijon Vinaigrette and freeze that separately for up to a month; let it thaw in the fridge before using.
Reheating
No reheating required—Autumn Apple Walnut Salad with Maple Dijon Vinaigrette is best enjoyed chilled or at room temperature. If the nuts have lost their crunch, you can toast a new batch just before tossing.
FAQs
Can I make the vinaigrette in advance?
Absolutely! The Maple Dijon Vinaigrette can be whisked up and stored in the fridge for up to a week. Just shake or stir before using so it’s fresh and emulsified every time.
What’s the best way to keep apples from browning in the salad?
For slices that stay crisp and pretty, toss your apples in a little bit of lemon juice before adding them. This keeps them from oxidizing (turning brown) and preserves their lovely color.
Can I substitute other nuts in this salad?
Definitely—pecans, slivered almonds, or even hazelnuts will work beautifully if walnuts aren’t your favorite or you want a little twist. Toast them first for the best flavor!
Can I make this salad vegan?
Just leave out the cheese or use your favorite plant-based alternative. The rest of the salad and vinaigrette are already vegan-friendly, so it’s an easy switch!
How can I make this salad more filling?
Try adding roasted chicken breast, grilled pork, or even hearty grains like farro or quinoa for extra protein and staying power. It turns this Autumn Apple Walnut Salad with Maple Dijon Vinaigrette into a meal all on its own.
Final Thoughts
If you’re looking for a dish that captures fall on a plate, you truly can’t beat the Autumn Apple Walnut Salad with Maple Dijon Vinaigrette. Every bite is a celebration of the season; I hope you feel inspired to make it for yourself, your friends, or your next fall get-together—it’s always a hit and never fails to delight!
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Autumn Apple Walnut Salad with Maple Dijon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook (toasting optional)
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Apple Walnut Salad with Maple Dijon Vinaigrette is a delightful mix of flavors and textures, combining crisp apples, toasted walnuts, tangy dried cranberries, and creamy goat cheese, all tossed in a sweet and tangy dressing. Perfect for a light and refreshing meal.
Ingredients
Mixed Salad Greens:
6 cups
Apples (sliced thin):
2 medium (any crisp variety like Honeycrisp or Fuji)
Walnuts (lightly toasted):
1/2 cup
Dried Cranberries:
1/3 cup
Crumbled Goat Cheese or Feta:
1/4 cup
Red Onion (thinly sliced):
1/4
Olive Oil (for toasting nuts, optional):
1 tablespoon
Salt and Black Pepper:
to taste
For the Maple Dijon Vinaigrette:
3 tablespoons Extra Virgin Olive Oil, 1 tablespoon Apple Cider Vinegar, 1 tablespoon Pure Maple Syrup, 1 teaspoon Dijon Mustard, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
Instructions
- Prepare the Maple Dijon Vinaigrette: In a small bowl or jar, whisk together the vinaigrette ingredients until smooth and emulsified. Set aside.
- Toasting the Walnuts: If desired, toast the walnuts in a skillet with a touch of olive oil over medium heat for 3–4 minutes, stirring frequently until fragrant, then let cool.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, apple slices, toasted walnuts, dried cranberries, red onion, and goat cheese.
- Toss with Vinaigrette: Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine.
- Serve: Serve immediately.
Notes
- You can substitute pecans for walnuts or blue cheese for goat cheese.
- To keep apples from browning, toss slices in a bit of lemon juice before adding to the salad.
- This salad pairs well with roasted chicken or pork for a heartier meal.
Nutrition
- Serving Size: 1 salad serving
- Calories: 285
- Sugar: 13g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
