There’s something so fresh and inviting in a bowl of crisp greens paired with juicy apples and crunchy walnuts, all brought together by a sweet and tangy dressing. This Apple Walnut Salad with Maple Vinaigrette Recipe is that perfect little package of flavor and texture — simple, satisfying, and surprisingly elegant any time you serve it.

This image shows a fresh salad served on a white oval plate with a white marbled surface background. The salad has three main layers: the bottom layer is a mix of green leafy vegetables with different textures and shades, including dark green spinach leaves and lighter, softer leaves, some with a reddish tint. On top are medium-thick green apple slices placed evenly across the dish, adding a creamy light green color. Scattered throughout are small white crumbles of cheese and reddish dried cranberries, adding spots of white and red. Small pieces of light brown walnuts and finely chopped red onions are sprinkled all over, adding more color and texture. Two silver forks are placed on the left side of the plate, resting on the salad. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Maple Vinaigrette Recipe
Top Tip
How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Maple Vinaigrette Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Apple Walnut Salad with Maple Vinaigrette Recipe. It’s one of those dishes I keep coming back to because it’s quick, packed with contrasting textures, and strikes the perfect balance between sweet and savory. Every bite feels like a little celebration of fresh ingredients.

Bright, Balanced Flavors: The zing of apple cider vinegar meets the sweetness of maple — it elevates the salad without overpowering it.
Texture Heaven: Crunchy walnuts and crisp apples contrast beautifully with creamy feta and tender greens.
Easy & Fast to Make: You can have this on the table in about 15 minutes, making it perfect for busy weeknights or last-minute guests.
Versatile & Customizable: You can tweak the ingredients and dressing easily to suit your taste or what you have on hand.

A large white oval plate holds a fresh salad arranged in layers starting with a base of mixed bright green and dark green leafy greens including spinach and arugula, giving a textured and leafy look. On top are thin slices of pale green apple scattered evenly, interspersed with white small cubes of soft cheese and small bits of red onion adding pops of pinkish purple. Bright red dried cranberries and light brown crushed nuts are sprinkled over the whole salad for contrast and texture. The plate is set on a white marbled surface, with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you combine fresh greens, crisp apples, and crunchy walnuts with a homemade maple vinaigrette, you get a harmonious blend of flavors and textures that are as nourishing as they are delicious. Here’s why each key ingredient shines in this salad:

Flat lay of a crisp bunch of mixed salad greens, a whole Granny Smith apple sliced to reveal its pale green interior, a small white ceramic bowl of chopped pitted dates, a white bowl filled with vibrant unsweetened dried cranberries, toasted chopped walnuts in a simple white dish, finely diced red onion neatly arranged in a white bowl, crumbled feta cheese on a small white plate, a small white bowl with golden extra virgin olive oil, another white bowl holding amber maple syrup, a white bowl with amber apple cider vinegar, a small white bowl containing pale yellow Dijon mustard, a whole uncracked garlic clove, and a pinch of bright red cayenne pepper artfully displayed in a tiny white bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed Greens: I love using a mix for layered flavors — baby spinach adds softness, romaine offers crunch, and bitter greens balance sweet ingredients.
Granny Smith Apple: Its tartness cuts through the richness of the walnuts and feta, plus it holds up well without turning mushy.
Pitted Dates: These add chewy sweetness; if you’re watching carbs, feel free to leave them out without losing much taste.
Dried Cranberries: Their tart-sweet punch complements the salad and adds pops of color.
Chopped Walnuts: Toasting them brings out a nutty depth and crunch that’s essential here.
Red Onion: Finely diced for just the right sharpness — it brightens the whole salad.
Feta Cheese: The creamy, salty crumb creates a beautiful contrast against the sweet and tart elements.
Maple Syrup: Provides natural sweetness and helps balance the tang of apple cider vinegar.
Apple Cider Vinegar: This adds a bright acidity that lifts the flavors without overwhelming them.
Extra Virgin Olive Oil: Smooths out the dressing with rich, fruity notes.
Dijon Mustard: A little zing to emulsify and add depth to the vinaigrette.
Garlic: Just a clove gives a subtle savory kick, so don’t skip it!
Cayenne Pepper: A pinch adds a gentle warmth that wakes up your taste buds.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Apple Walnut Salad with Maple Vinaigrette Recipe is wonderfully adaptable. I often switch things up depending on what’s fresh or what I’m craving, and trust me, you can too without losing any of the magic that makes this salad special.

Variation: Once, I swapped out the walnuts for pecans and drizzled a bit of balsamic glaze on top — it was a total hit at dinner. You can also swap feta for goat cheese or leave cheese out for a vegan twist.
Lower Carb Option: I omit dates and swap maple syrup for sugar-free jelly or a touch of stevia in the dressing, and it still tastes fantastic.
Seasonal Swap: In fall, I add roasted sweet potatoes or pumpkin seeds. Spring? Toss in fresh peas or radishes for an exciting crunch.
Make It Heartier: Adding grilled chicken or salmon turns this salad into an easy, satisfying lunch or light dinner.

Step-by-Step: How I Make Apple Walnut Salad with Maple Vinaigrette Recipe

Step 1: Whisk Together the Dressing

Start by combining the maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of cayenne in a small bowl. Whisk until the dressing is smooth and the oil and vinegar have emulsified nicely. This balance of sweet, tangy, and spicy is what makes the dressing sing — don’t rush this step!

Step 2: Prepare the Salad Ingredients

While the dressing rests, toast your walnuts in a dry pan over medium heat until fragrant — about 2-3 minutes — then chop them roughly. Meanwhile, slice your Granny Smith apple thinly and dice the red onion finely. If you’re using dates and cranberries, chop and measure them now.

Step 3: Toss Everything Together

In a large bowl, combine the mixed greens, apples, toasted walnuts, dates, cranberries, red onion, and crumbled feta cheese. Pour the dressing over the top and gently toss until everything’s coated evenly. Adjust the amount of dressing based on how you like your salad — more for extra tang, less to keep it lighter.

Step 4: Season and Serve

Finish with a pinch of salt and freshly ground black pepper to taste. Give it one last gentle toss and serve immediately. This salad is best fresh, but leftovers (if any) are still quite delicious the next day.

Top Tip

Over the years, I’ve learned a few tricks to make this Apple Walnut Salad with Maple Vinaigrette Recipe truly shine every single time. These little details make a big difference in both flavor and texture.

Toast the Walnuts: This step unlocks a deeper, nuttier flavor and adds a satisfying crunch that balances the softness of the greens.
Cut Apples Just Before Serving: This keeps them from browning and keeps that bright fresh taste you want.
Whisk Dressing Thoroughly: Taking time to blend the vinaigrette fully means your dressing coats the salad evenly and tastes harmonious.
Adjust Sweetness & Acidity to Taste: Everyone’s palate is different — some days I add a bit more maple syrup, others a splash more vinegar. Taste as you go!

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

I often finish this salad with a sprinkle of extra toasted walnuts or a few fresh herb leaves like parsley or mint for a pop of color and brightness. If I’m feeling fancy, a few pomegranate seeds add jewel-like sweetness and crunch, perfect for the holidays!

Side Dishes

This salad pairs beautifully with grilled chicken or roasted pork loin for a complete meal. For a vegetarian spread, I love serving it alongside warm quinoa or farro and a slice of crusty bread to scoop up dressing drips.

Creative Ways to Present

For dinner parties, I’ve served this salad layered in a clear glass trifle bowl so you see all the colors and textures stacked. Alternatively, individual mason jars make for stunning portable lunches or charming picnic servings.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad and dressing separate in airtight containers—the dressing in a small jar and the salad greens in a larger one. When ready to eat, I toss them together for freshness. Mixed too early, the greens can wilt and apples may brown.

Freezing

This salad doesn’t freeze well because the fresh greens and apples lose their texture and become mushy. It’s best enjoyed fresh or stored refrigerated for just a day or two.

Reheating

Since this salad is best served cold or at room temperature, reheating isn’t really recommended. If you’ve added cooked proteins like chicken, reheat those separately and then toss with the chilled salad.

Frequently Asked Questions:

Can I use other nuts besides walnuts in this salad?

Absolutely! Pecans, almonds, or even pistachios work well and add their own unique crunch and flavor. Just toast them lightly for best results.

How long can I store the Apple Walnut Salad with Maple Vinaigrette Recipe?

It’s best eaten fresh, but leftovers stored separately from dressing in the fridge will keep for 1-2 days without losing too much texture or flavor.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or substitute it with a plant-based cheese alternative. Use maple syrup or agave in the dressing and you’re good to go.

What’s the best way to prevent apples from browning in this salad?

To slow browning, toss the apple slices in a little lemon juice before adding them to the salad. Also, add apples just before serving to keep them crisp and vibrant.

Final Thoughts

This Apple Walnut Salad with Maple Vinaigrette Recipe holds a special place in my recipe arsenal — it’s my go-to when I want something bright, wholesome, and just a little bit fancy without fuss. I hope you enjoy making it as much as I do, and that it brings a little spark of joy to your table, just like it does to mine.