Save I started making this salad on Sundays when I had a fridge full of odds and ends and no plan for lunch. The crunch of fresh apples against peppery greens felt like the perfect reset after a lazy morning. I tossed in whatever nuts I had, crumbled some cheese over the top, and whisked together a quick vinaigrette that tasted better than anything from a bottle. It became my go-to whenever I wanted something light but satisfying. Now it shows up at potlucks, weeknight dinners, and those afternoons when I just need something crisp and bright.
The first time I brought this to a friend's house, I wasn't sure it would hold up next to all the heavier dishes on the table. But people kept going back for seconds, and someone even asked if I'd brought the dressing separately so they could take some home. I realized then that a simple salad doesn't need to apologize for being light. Sometimes the freshest, easiest thing on the table is exactly what everyone wants.
Ingredients
- Mixed salad greens: I use a mix of arugula, spinach, and romaine for variety in flavor and texture, the arugula adds a nice peppery bite that balances the sweetness of the apples.
- Apples: Gala apples bring sweetness while Granny Smith adds tartness, slice them thin so they fold into the greens easily and dont overpower each bite.
- Walnuts: Toasting them for a few minutes in a dry pan brings out their nutty richness and makes them even crunchier, but raw works just fine too.
- Goat cheese or feta: Goat cheese is creamy and tangy, feta is saltier and crumbles beautifully, either one adds that rich contrast the salad needs.
- Red onion: A little goes a long way, the sharpness mellows once its tossed with the vinaigrette and adds a nice bite.
- Dried cranberries: These add little bursts of sweetness and chewiness, theyre optional but I almost always throw them in.
- Apple cider vinegar: This is the backbone of the dressing, it has a fruity sharpness that ties the whole salad together.
- Honey or maple syrup: Just enough sweetness to balance the acidity, maple syrup makes it vegan-friendly if thats what youre aiming for.
- Dijon mustard: This helps emulsify the dressing and adds a subtle tang and depth you wouldnt get otherwise.
- Extra virgin olive oil: Use a good quality one if you can, it makes the dressing taste smooth and luxurious instead of harsh.
Instructions
- Make the vinaigrette:
- In a small bowl or jar, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper until everything is combined. Slowly drizzle in the olive oil while whisking continuously until the dressing thickens and emulsifies into a smooth, glossy consistency.
- Prep the salad:
- In a large salad bowl, combine the mixed greens, apple slices, walnuts, crumbled cheese, red onion, and dried cranberries. Keep the ingredients loose and airy so the dressing can coat everything evenly when you toss it.
- Dress and toss:
- Drizzle the cider vinaigrette over the salad just before serving, using as much or as little as you like. Toss gently with your hands or salad tongs to coat everything without bruising the greens.
- Serve:
- Transfer to individual bowls or serve family-style from the large bowl. This salad is best enjoyed immediately while the greens are still crisp and the apples havent started to brown.
Save One autumn afternoon, I made this salad for a picnic in the park and packed the dressing separately in a little mason jar. Sitting on a blanket with friends, tossing the salad together right there in the bowl, felt like the kind of simple moment that sticks with you. It wasnt fancy, but it was exactly right for that day. Thats what I love about this recipe, it fits into your life however you need it to.
Choosing Your Apples
The type of apple you use can change the whole vibe of the salad. Gala and Honeycrisp are sweet and mild, great if you want the salad to feel more dessert-adjacent. Granny Smith brings a sharp tartness that plays off the tangy cheese and vinaigrette beautifully. I usually go for a mix of both, slicing one of each for contrast. Whatever you choose, make sure theyre crisp and fresh, a mealy apple will ruin the texture.
Swapping the Cheese
Goat cheese is my default because I love how creamy it is, but feta works just as well and crumbles more neatly. Ive also tried blue cheese when I wanted something bolder, and shaved Parmesan when I was going for a more subtle, nutty flavor. If youre dairy-free, a good cashew-based cheese or even nutritional yeast can add that savory richness. Honestly, the salad is forgiving, use what makes you happy.
Storing and Serving Tips
This salad doesnt store well once dressed, so only make what youll eat in one sitting. If you have leftovers, keep the undressed greens and toppings in an airtight container and store the vinaigrette separately in the fridge. The dressing will keep for up to a week and tastes even better after the flavors meld overnight. When youre ready to eat, just toss a fresh portion together and youre good to go.
- Toast the walnuts ahead of time and store them in a jar so theyre ready to sprinkle on whenever you make the salad.
- Double the vinaigrette recipe and keep extra in the fridge, its great on roasted vegetables and grain bowls too.
- If serving this as a side, pair it with something hearty like roasted chicken or a warm soup for balance.
Save This salad has become one of those recipes I dont even think about anymore, I just make it. Its there when I need something quick, something fresh, or something to share that feels a little special without any fuss.
Recipe Guide
- → What types of apples work best in this bowl?
Gala and Granny Smith apples both work beautifully here. Gala offers sweetness while Granny Smith provides tart contrast against the creamy cheese and tangy dressing.
- → Can I make the cider vinaigrette ahead of time?
Absolutely. Whisk the dressing together and store it in an airtight container in the refrigerator for up to a week. Give it a quick shake or whisk before using to recombine.
- → What protein additions work well with this bowl?
Grilled chicken breast, roasted chickpeas, or even hard-boiled eggs make excellent protein additions. These ingredients transform the dish from a side into a complete, satisfying meal.
- → How do I keep the apples from turning brown?
Toss the sliced apples in a little lemon juice immediately after cutting. This simple step prevents oxidation and keeps them looking fresh and appetizing in the bowl.
- → Can I substitute the walnuts for other nuts?
Pecans and almonds both work wonderfully as alternatives. Each brings its own distinct flavor profile while maintaining that essential crunch throughout the dish.