CRUNCHY APPLE WALNUT SALAD
This crunchy apple walnut salad is a perfect combination of crisp, creamy and nutty textures with a balance of sweet and savoury flavours. Fresh mixed greens provide a vibrant base, while thinly sliced apples add natural sweetness and crunch. Chopped walnuts bring an earthy richness and crumbled goat cheese lends a creamy, tangy contrast. A light drizzle of honey mustard dressing ties all the ingredients together, adding just the right amount of sweetness and zing. This salad is ideal for a quick lunch, a light side dish or a refreshing appetiser. Packed with vitamins, fibre and healthy fats, it’s both nourishing and delicious. Whether served on its own or paired with grilled chicken or fish, this salad is an excellent choice for any season, but it’s especially delightful in autumn when apples are at their peak.
RECIPE CATEGORY
Side
SERVING SIZE
1 serving
CUISINE
American
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Fall, Picnic, Thanksgiving, Brunch, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegetarian, Low Fat, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
The following are the ingredients we need to prepare this apple walnut salad.
- 50g mixed greens
- ½ small apple, thinly sliced
- 5g walnuts, chopped
- 10g goat cheese, crumbled
- 1 tsp honey mustard dressing
FULL NUTRITIONAL INFORMATION
- Calories: 150 kcal
- Carbohydrates: 14g
- Protein: 4g
- Fats: 9g
- Saturated Fat: 2g
- Fibre: 3g
- Sugar: 10g
- Sodium: 80mg
PREPARATION
- Prepare The Ingredients: Wash and dry the mixed greens thoroughly. Slice the apple thinly, keeping the skin on for extra fibre and a pop of colour. Chop the walnuts into small, bite-sized pieces for even distribution.
- Assemble The Salad: Place the mixed greens in a serving bowl or plate. Arrange the apple slices evenly over the greens to ensure a balanced bite in every forkful.
- Add The Toppings: Sprinkle the chopped walnuts across the salad for a crunchy texture. Crumble the goat cheese over the top, allowing its creamy texture to complement the crisp apples.
- Dress The Salad: Drizzle the honey mustard dressing lightly over the salad. Toss gently to combine, ensuring that each ingredient is coated without crushing the delicate greens.
- Serve And Enjoy: Serve immediately for the freshest taste and best texture.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
Here are some helpful tips for you when making this apple walnut salad.
- Choose Fresh Apples: A crisp apple variety like Honeycrisp, Fuji or Granny Smith works best for maximum crunch and flavour.
- Prevent Apple Browning: Toss the apple slices in a little lemon juice if preparing ahead to keep them from turning brown.
- Enhance The Crunch: Lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes to bring out their nutty flavour.
- Dressing Options: Swap honey mustard for balsamic vinaigrette or apple cider dressing for a different flavour profile.
- Balance The Flavours: If you prefer a more savoury taste, reduce the honey in the dressing or add a pinch of salt.
VARIATIONS
- Nut-Free Alternative: Replace walnuts with roasted pumpkin or sunflower seeds for a similar crunch.
- Dairy-Free Option: Swap goat cheese for avocado slices or a sprinkle of nutritional yeast for a plant-based version.
- Extra Protein: Add grilled chicken, roasted chickpeas or quinoa to turn this into a more filling meal.
- Sweet Touch: Include dried cranberries or pomegranate seeds for a fruity boost.
- Spicy Kick: Sprinkle a pinch of red pepper flakes for subtle heat that balances the sweetness of the apples.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate until serving.
- Dressing Storage: Honey mustard dressing can be stored in a sealed jar in the refrigerator for up to a week. Shake well before using.
- Meal Prep Friendly: To prepare ahead, store apple slices in lemon water and assemble just before eating to maintain freshness.
- Avoid Freezing: Freezing is not recommended, as apples and mixed greens lose their texture when thawed.