There’s something about the crisp bite of apples paired with crunchy toasted walnuts that just sings in this bright, fresh salad. The Apple Walnut Salad with Maple Vinaigrette Recipe is one of those dishes I often crave when I want something light but bursting with flavor—and the maple vinaigrette really makes it sing.

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’ve made this Apple Walnut Salad with Maple Vinaigrette Recipe countless times, and it never fails to impress guests or keep lunches interesting. It’s perfectly balanced with sweetness, tang, and crunch, making every bite feel fresh and satisfying.

Bright and refreshing: The fresh apples and mixed greens make this salad feel light yet flavorful.
Sweet meets savory: That maple vinaigrette is my secret weapon—it adds the perfect touch of sweetness and tang.
Crunch factor: Toasted walnuts add texture and a rich nuttiness that’s addictive.
Ready in minutes: I love how quick and easy this comes together for busy days or impromptu get-togethers.

Ingredients & Why They Work

Each ingredient in this Apple Walnut Salad with Maple Vinaigrette Recipe plays a role in building layers of flavor and texture. Shopping for quality produce and nuts ensures the salad shines the brightest.

Flat lay of a small pile of fresh mixed greens with baby spinach leaves, a whole bright green Granny Smith apple sliced into neat wedges, a small white ceramic bowl filled with glossy chopped pitted dates, another bowl with deep red dried cranberries, a third bowl holding toasted chopped walnuts with a golden-brown sheen, finely diced vivid purple-red red onion in a small white bowl, crumbled creamy white feta cheese on a simple white plate, a small white bowl with smooth amber maple syrup, a white ceramic bowl containing clear light golden apple cider vinegar, a small bowl of vibrant green extra virgin olive oil, a tiny mound of bright yellow Dijon mustard on a white plate, a single fresh white garlic clove, and a pinch of vibrant red cayenne pepper 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 often use baby spinach or romaine for a tender, slightly crisp base.
Granny Smith apple: Its tartness cuts through the richness and adds a crisp pop.
Pitted dates: Adds natural sweetness; you can skip them for a lower-carb option.
Dried cranberries: Bring little bursts of tangy sweetness that complement the apple.
Walnuts: Toasting them really wakes up their flavor and adds crunch.
Red onion: Finely diced for a subtle bite without overwhelming the palate.
Feta cheese: Crumbled feta lends creaminess and a salty contrast.
Maple syrup: My go-to sweetener here; it blends beautifully with the apple cider vinegar for the vinaigrette.
Apple cider vinegar: Gives that tangy zing that balances the sweetness.
Extra virgin olive oil: Adds body and richness to the dressing.
Dijon mustard: Helps emulsify the vinaigrette and adds subtle heat.
Garlic clove: Just a hint to brighten the dressing.
Cayenne pepper: A pinch adds a gentle warmth without overpowering.

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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

I like to switch things up depending on the season or what I have on hand, and this salad invites that kind of personalization. You can make it as sweet or tangy as you like, add extra crunch, or even toss in some protein to make it a meal.

Variation: When I need a protein boost, grilled chicken or chickpeas work beautifully tossed right in. The maple vinaigrette pairs surprisingly well with savory notes.
Lower Carb Option: I often omit the dates and swap the maple syrup for a sugar-free apple jelly. The salad stays just as delicious but cuts down on sugar.
Seasonal Twist: In winter, I swap cranberries for pomegranate seeds for a juicy pop.

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

Step 1: Whisk Together the Maple Vinaigrette

I start by combining the maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and cayenne pepper in a small bowl. Whisk it until the dressing is smooth and emulsified. It’s key to balance sweetness and tang here because it really makes or breaks the salad.

Step 2: Prepare the Salad Ingredients

While the dressing rests, roughly chop the mixed greens and slice the Granny Smith apple—no need for perfect slices, just aim for bite-sized pieces. Finely dice the red onion so it blends evenly through the salad without being overpowering. Toast the walnuts lightly to release their oils and let them cool before chopping roughly.

Step 3: Toss Everything Gently

In a large bowl, combine the greens, apples, dates, cranberries, walnuts, onion, and feta cheese. Pour the maple vinaigrette over the top and toss gently to coat everything without bruising the delicate greens. Taste and season with salt and pepper, adjusting the vinaigrette if you want more zing or sweetness.

Top Tip

I’ve found a few tricks make this salad go from good to unforgettable, so I’m sharing my favorite tips from cooking it over the years.

Toast Your Walnuts: It wakes up their flavor and makes the texture pop—don’t skip this step, it really adds depth.
Make the Dressing Ahead: Preparing the vinaigrette early lets the flavors meld, making it tastier once tossed.
Slice Apples Right Before Serving: This keeps them from browning and keeps that fresh crunch intact.
Don't Overdress: Start with less vinaigrette, toss, and add more if needed—you want a light coat, not a soggy salad.

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

I usually finish my salad with a sprinkle of freshly cracked black pepper and a few extra walnut halves on top for presentation and extra crunch. Sometimes, I add a little fresh parsley or basil to brighten the whole bowl, especially if making it for guests.

Side Dishes

This salad pairs wonderfully with a warm grain like quinoa or farro and a simple protein like roasted chicken or salmon. I also love serving it alongside crusty bread to soak up any leftover dressing.

Creative Ways to Present

For special occasions, I like to plate this salad in a large wooden bowl, layering the ingredients so the colors shine through. You can also serve it in individual glass bowls or even stuff it into pita pockets for a fun twist.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover salad and dressing separately if you want to enjoy the crisp textures later. Keep salad greens airtight in the fridge and the dressing in a sealed jar. Toss just before eating to keep everything fresh and crunchy.

Freezing

This salad doesn’t freeze well due to the fresh greens and apples, so I don’t advise it. The texture and flavors just don’t hold up when thawed.

Reheating

Since it's a fresh salad, reheating isn’t really necessary or ideal. If you’ve added proteins like chicken, reheat those separately and then toss with fresh salad and dressing.

Frequently Asked Questions:

Can I substitute the walnuts with another nut?

Absolutely! Pecans or almonds work great as alternatives and bring their own unique crunch and flavor. Just toast them lightly for best results.

How do I make this recipe lower in carbs?

To lower the carbs, omit the dates and swap the maple syrup for a sugar-free apple jelly. These tweaks keep the flavor profile intact while reducing the sugar content.

Can I prepare this salad in advance?

Yes, but keep the salad and dressing separate until just before serving to maintain freshness and prevent sogginess.

What type of apples work best for this salad?

Granny Smith apples are ideal because their tartness balances the rich walnuts and creamy feta nicely, but you can use any crisp apple you enjoy.

Final Thoughts

This Apple Walnut Salad with Maple Vinaigrette Recipe has become one of my go-to dishes whenever I want something quick, healthy, and full of character. I’m excited for you to try it—you’ll find it’s easy to whip up but impressive enough to bring out when friends drop by. Trust me, once you taste that maple vinaigrette paired with crisp apples and crunchy walnuts, you’ll keep coming back for more.