This apple walnut salad recipe brings together crisp apples, sweet candied walnuts, and a quick apple dressing you can shake together in a jar. It has a fall feel, but it works all year round, and it is a good choice for entertaining because it looks generous on the table and comes together quickly.
Fresh salad greens are tossed and then topped with crisp apples, candied walnuts, dried cranberries, bacon, feta, and thinly sliced red onion, and the whole thing is finished with the dressing. Along with apple cider vinegar, the dressing can include apple butter or applesauce for a stronger apple flavor in every bite. That addition is optional, but it is recommended.
The salad serves 4 to 6 people, with about 10 minutes of prep and 10 to 15 minutes of cooking for the bacon and the candied walnuts.
One of the best things about this salad is how forgiving it is. You can follow the recipe exactly, or you can treat it as a starting point and use what you have on hand. Here is what goes into it and how you can change things up.
Salad greens. Almost any salad green works here. Romaine, spring mix, red leaf lettuce, baby spinach, baby kale, arugula, or a blend of a few of them all do the job. The recipe calls for 6 cups of mixed salad greens and arugula, which gives you a good base with a little peppery bite.
Apples. Sweet red apples are the best match for the salty bacon and tangy feta. Gala, Red Delicious, Fuji, and Honeycrisp are all good choices. If you like a sharper flavor, Granny Smith brings a tarter note that cuts through the richness.
You need 2 red or green apples, quartered, seeds removed, and finely sliced. You can also chop them into chunks if you prefer a heartier bite. A squeeze of lemon juice goes over the slices to stop them from browning.
Dried cranberries. These add chewy sweetness and a little tartness. Use 1/3 cup, or swap in dried cherries or raisins if that is what you have in the pantry.
Pumpkin seeds. Two tablespoons of pumpkin seeds add crunch. Sunflower seeds, sliced almonds, or other chopped nuts work just as well. Toasted pepitas or pumpkin seeds are a nice upgrade, but toasting them is optional.
Bacon. Three to 4 slices of cooked, crumbled bacon are optional but recommended. Those salty, crisp bits are what make the sweet and savory combination work so well.
Red onion. Half a red onion, finely sliced, is almost a must here. It adds a sharp bite that keeps the salad from tasting too sweet.
Feta. Half a cup of crumbled feta or goat cheese makes a salty, briny garnish, and it is optional. Crumbled blue cheese or Gorgonzola are also good swaps if you like a stronger cheese.
Candied walnuts. These are the star of the show. One cup of unsalted walnut halves or pieces gets cooked with 1 tablespoon of unsalted butter and 1/4 cup of granulated sugar, plus a pinch of salt and an optional pinch of cayenne pepper for a little warmth.
Pecans can replace the walnuts, and you can also toss pumpkin seeds into the pan and candy them along with the nuts. Use as many as you like on the salad.
Optional extras. Red bell pepper, cucumbers, chopped celery, sliced avocado, broccoli, chickpeas, or leftover roasted or grilled chicken all fit nicely. This is a great way to use up whatever is in the fridge.
The dressing. Olive oil, apple cider vinegar, optional apple butter or applesauce, Dijon mustard, maple syrup or honey, minced garlic, and salt and pepper to taste.
Balsamic vinegar can stand in for the cider vinegar, honey can replace the maple syrup, and prepared mustard can replace the Dijon. If you want more apple flavor in every bite, the apple butter or applesauce is worth adding even though it is optional.
How to Make This Delicious Apple and Walnut Salad (candied walnut):
The order of work here makes the whole thing easy. Start with the dressing so it can chill and the flavors can marry while you handle everything else. Then cook the bacon, drain it on paper towels, and crumble or chop it once it is cool enough to handle. After that, candy the walnuts, and finally assemble the salad.
For the candied walnuts, line a large baking sheet with parchment paper or a Silpat. In a medium nonstick skillet over medium heat, melt the butter with the sugar, stirring occasionally with a wooden spoon.
Add the walnuts, salt, and cayenne pepper if you are using it, and stir to coat the walnuts. Keep cooking and stirring frequently over medium heat for 3 to 5 minutes, until the sugar is fully melted.
Take the skillet off the heat right away so the sugar does not burn. Spread the candied walnuts onto the prepared pan in a single layer, without clumps, and cool for about 10 minutes, or until the candy hardens.
When you are ready to eat, toss the salad ingredients in a large bowl. Drizzle with the dressing and toss only if you are serving it right away. Otherwise, serve the dressing on the side.
Storage & Make Ahead
An undressed salad keeps well in an airtight container in the fridge for a couple of days, which means about two days. Once the dressing goes on, the greens will get soggy, so a dressed salad is best eaten right away.
If you want a head start, the dressing, the cooked and crumbled bacon, and the caramelized walnuts can each be made up to a day in advance. Store them separately in individual airtight containers in the fridge. The candied nuts are the easy one: they do not need refrigeration at all, and they keep for longer than a day.
More Salad and Sides You Will Love:
If you enjoy this kind of sweet and savory combination, there are plenty of other salads and sides worth trying.
Wild Rice Salad and Waldorf Salad are both hearty choices, and Kale Caesar Salad is a good way to use up a big bunch of greens.
Roasted Sweet Potatoes With Bacon make a comforting side, while Roasted Butternut Squash Kale And Farro Salad With A Za’atar Dressing and Roasted Butternut squash salad bring in seasonal squash. For a fruity twist, try this easy blueberry peach feta salad.
If you would rather have everything in one place, the full ingredient list and the step by step directions are below.
Ingredients
The ingredients are grouped for the salad, for the candied walnuts or pecans, and for the dressing.
For the salad
2 red or green apples, quartered, seeds removed, finely sliced
A squeeze of lemon juice, to stop the apple from browning
3 to 4 slices of bacon, cooked and crumbled
6 cups mixed salad greens and arugula
1/2 red onion, finely sliced
1/3 cup dried cranberries
2 tablespoons pumpkin seeds
1/2 cup feta or goat cheese, crumbled, optional garnish
For the candied walnuts or pecans
1 tablespoon unsalted butter
1/4 cup granulated sugar
1 cup unsalted walnut halves or pieces
A pinch of salt
A pinch of cayenne pepper, optional
For the dressing or vinaigrette
2 tablespoons apple cider vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon apple butter or applesauce, optional
1 to 2 teaspoons maple syrup or honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried garlic or 1 minced fresh garlic clove
1/4 teaspoon dried thyme or sage
Directions
Make the quick candied walnuts. Line a large baking sheet with parchment paper or a Silpat. In a medium nonstick skillet, add the butter and the sugar and heat over medium heat until the butter is melted, stirring occasionally with a wooden spoon. Add the walnuts, the salt, and the cayenne pepper if you are using it. Stir well to coat the walnuts. Continue to cook and stir frequently over medium heat for 3 to 5 minutes, until the sugar is fully melted. Immediately remove the skillet from the heat to prevent the sugar from burning. Spread the candied walnuts onto the prepared pan in a single layer, making sure they are not in clumps. Cool for 10 minutes, or until the candy hardens.
Prepare the apples. Drizzle the slices with lemon juice and toss. This stops the apple from browning.
Make the dressing. Place all the dressing ingredients in a small bowl or in a jar and shake or whisk well. Adjust to taste, with more oil to make it creamier, maple syrup for sweetness, or cider vinegar for tartness.
Assemble the salad. Place the salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing, then toss. Scatter the cranberries, bacon, pumpkin seeds, the desired amount of candied walnuts, the remaining apple slices, and the feta over the top. Drizzle with the remaining dressing. Serve immediately.
Recipe Notes
An undressed salad can be stored in an airtight container in the fridge for a couple of days, about two days. A dressed salad should be eaten right away, because the greens will get soggy.
For make ahead planning, the dressing, the cooked and crumbled bacon, and the caramelized walnuts can each be prepared up to a day in advance and stored separately in individual airtight containers in the fridge. The candied nuts do not need to be refrigerated and can be stored for longer than a day.
This salad serves 4 to 6 people, so it works well for entertaining. If you are setting it out on a buffet, keep the dressing on the side so the greens stay crisp.
The candied walnuts are the part most people reach for first, so make a little extra if you think you will snack while you cook. They keep well and do not need refrigeration.
Sweet red varieties such as Gala, Red Delicious, Fuji, and Honeycrisp work best because they balance the salty bacon and tangy feta. Granny Smith is a good tarter option. Slice the apples thinly or chop them into chunks, and toss them with a squeeze of lemon juice to keep them from browning.
How do you make candied walnuts for salad?
In a non-stick skillet, melt 1 tablespoon unsalted butter with 1/4 cup granulated sugar over medium heat. Add 1 cup unsalted walnut halves or pieces with a pinch of salt and an optional pinch of cayenne, then cook and stir for 3 to 5 minutes until the sugar melts. Remove the skillet from the heat right away and spread the walnuts in a single layer on a parchment-lined baking sheet; cool for about 10 minutes until the candy hardens.
Can you make apple walnut salad ahead of time?
Yes, you can make some parts ahead. The dressing, cooked and crumbled bacon, and candied walnuts can be prepared up to a day in advance and stored separately in airtight containers. An undressed salad can be refrigerated for a couple of days, but once dressed it should be served right away because the greens become soggy.
What dressing goes with apple walnut salad?
This salad is best with an apple cider vinaigrette made from 2 tablespoons apple cider vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1 to 2 teaspoons maple syrup or honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried garlic, and 1/4 teaspoon dried thyme or sage. Adding 1 tablespoon apple butter or applesauce is optional but boosts the apple flavor. The Dijon mustard helps the dressing emulsify and cling to the greens.
Apple Walnut Salad This apple walnut salad recipe brings together crisp apples, sweet candied walnuts, and a quick apple dressing you can shake together in a jar. It has a fall feel, but it works all year round, and it is a good choice for entertaining because it looks generous on the table and comes together quickly.
Total Time:10 minutes
Yield:4-6 1x
Ingredients
Scale
For The Salad 2 red or green apples, quartered, seeds remove, finely sliced lemon juice, squeeze (to stop apple browning) 3–4 slices bacon, cooked and crumbled 6 cups mixed salad greens and arugula ½ red onion, finely sliced 1/3 cup dried cranberries 2 tablespoons pumpkin seeds ½ cup feta or goat cheese, crumbled (garnish, optional)
For the Candied Walnuts (or Pecans) 1 tablespoon unsalted butter ¼ cup granulated sugar 1 cup unsalted walnut halves or pieces salt, Pinch cayenne pepper, Pinch, optional
For The Dressing/Vinaigrette 2 tablespoons apple cider vinegar ¼ cup olive oil 1 tablespoon Dijon mustard 1 tablespoon apple butter (or apple sauce), optional 1–2 teaspoons maple syrup or honey ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon dried garlic or 1 minced fresh garlic clove ¼ teaspoon dried thyme or sage
Instructions
1-Make Quick Candied Walnuts: Make Quick Candied Walnuts: Line a large baking sheet with parchment paper or Silpat. In a medium non-stick skillet, add the butter and sugar and heat over medium heat until the butter is melted, stirring occasionally with a wooden spoon. Add the walnuts, salt, and cayenne pepper, if using. Stir well to coat walnuts. Continue to cook and stir frequently over medium heat for 3 to 5 minutes, or until the sugar is fully melted. Immediately remove the skillet from the heat to prevent the sugar from burning. Spread the candied walnuts onto the prepared pan in a single layer, making sure they are not in clumps. Cool for 10 minutes or until the candy hardens. 2-Prepare Apples: Prepare Apples: Drizzle with lemon juice and toss (stops apple from browning). 3-Make Dressing: Make Dressing: Place Dressing ingredients in a small bowl or in a jar and shake or whisk well. Adjust to taste – more oil to make it creamier, maple syrup for sweet, cider vinegar for tart. 4-Assemble Salad: Assemble Salad: Place salad greens in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss. Scatter over the cranberries, bacon, pumpkin seeds, desired amount of candied walnuts, remaining apple slices and feta. Drizzle with remaining dressing. Serve immediately
Last Step:
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