Autumn Apple Walnut Salad
A big, crunchy salad gives a rich holiday plate something fresh to lean on. Tender spinach and kale, tart green apple, toasted walnuts, creamy goat cheese and pomegranate seeds get a maple Dijon dressing that you can shake up days ahead.
Published
- Prep Time
- 15 mins
- Cook Time
- 5 mins
- Total Time
- 20 mins
- Servings
- 6 servings
How do you make Autumn Apple Walnut Salad?
To make an autumn apple walnut salad, toss 100 g baby spinach and 50 g finely sliced kale with 2 thinly sliced green apples, then top with 75 g toasted walnuts, 100 g crumbled goat cheese and pomegranate seeds. Dress with a shaken mix of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper just before serving.
- Total time
- 20 mins
- Calories
- 290 per serving
- Protein
- 7 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Tossing
Ingredients
Salad
Maple Dijon dressing
Equipment
Large salad bowl · Small dry skillet · Jar with a lid
Quick Directions
Toast the walnuts
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, shaking the pan often, until fragrant and a shade darker.
Make the dressing
Put the olive oil, vinegar, maple syrup, mustard, salt and a few grinds of pepper in a jar, close the lid and shake until creamy.
Soften the kale
Put the sliced kale in the salad bowl with 1 tsp of the dressing and massage it with your fingers for about 1 minute, until it darkens and softens.
Slice the apples
Slice the apples as close to serving time as you can and toss them with 1 tsp of the dressing to slow browning.
Toss and serve
Add the apples and half the remaining dressing to the greens and toss gently.
Step-by-Step Instructions
Follow these detailed steps to make the perfect autumn apple walnut salad.
Toast the walnuts
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, shaking the pan often, until fragrant and a shade darker. Tip them onto a plate to cool, then break them into smaller pieces.
Make the dressing
Put the olive oil, vinegar, maple syrup, mustard, salt and a few grinds of pepper in a jar, close the lid and shake until creamy.
Soften the kale
Put the sliced kale in the salad bowl with 1 tsp of the dressing and massage it with your fingers for about 1 minute, until it darkens and softens. Add the spinach.
Slice the apples
Slice the apples as close to serving time as you can and toss them with 1 tsp of the dressing to slow browning.
Toss and serve
Add the apples and half the remaining dressing to the greens and toss gently. Scatter over the walnuts, goat cheese and pomegranate seeds, drizzle with the rest of the dressing and serve straight away.
Recipe Tips
- Shake the dressing again just before using; it separates as it stands.
- To seed a pomegranate, halve it across the middle, hold each half cut-side down over a bowl and tap the skin firmly with a wooden spoon.
- Goat cheese is easier to crumble straight from the fridge.
Variations
- Swap the walnuts for pecans and the goat cheese for crumbled blue cheese.
- Use a crisp red apple such as Honeycrisp instead of green apples, or half of each.
- Add 50 g (1/3 cup) dried cranberries in place of the pomegranate seeds.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 7 g |
| Carbs | 16 g |
| Fat | 22 g |
| Saturated fat | 5 g |
| Fibre | 3.5 g |
| Sugar | 10 g |
| Sodium | 230 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- The dressing keeps in the fridge for up to 1 week, and toasted walnuts keep in an airtight container for up to 1 week. Dressed salad is best eaten straight away.
Autumn Apple Walnut Salad FAQs
Can I make this salad ahead?
Make the dressing and toast the walnuts up to a week ahead. Wash and dry the greens the day before. Slice the apples and toss everything together just before serving.
What are the best apples for salad?
Crisp, tart apples such as Granny Smith, Honeycrisp or Pink Lady stay crunchy and are slow to brown.
How do I stop the apples from browning?
Toss the slices with a little of the dressing or a squeeze of lemon juice as soon as you cut them. The acid slows browning.
Can I make this salad vegan?
Yes. Leave out the goat cheese or use a dairy-free cheese. The walnuts and pomegranate still give it plenty of texture.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
