Fresh Walnut Apple Salad
A vibrant salad combining crisp apples, toasted walnuts, dried cranberries, and creamy cheese with a zesty lemon-honey dressing for a fresh and flavorful lunch option.
Equipment
- 1 oven for roasting walnuts
- 1 baking sheet to roast walnuts on
- 1 small bowl to whisk dressing
- 1 large salad bowl
Ingredients
- 2 large apples cored and thinly sliced (Granny Smith and Fuji preferred)
- 1 cup raw walnut halves
- 1/2 cup dried cranberries
- 4 cups mixed greens arugula, spinach, watercress
- 1/2 cup crumbled feta or goat cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons chopped fresh mint or parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Spread walnut halves in a single layer on a baking sheet.
- Roast walnuts for 8 to 10 minutes until golden and fragrant. Let cool completely.
- In a small bowl, whisk lemon juice, olive oil, and honey. Season with salt and black pepper.
- In a large salad bowl, combine mixed greens, sliced apples, cooled walnuts, and dried cranberries.
- Drizzle dressing over salad and toss gently until evenly coated.
- Top salad with crumbled cheese and garnish with chopped mint or parsley if desired.
- Serve immediately, plated individually or family style.
Notes
- Toasting walnuts boosts flavor and crunch.
- Pairs well with grilled chicken or salmon.
- Substitute blue cheese for stronger taste.
- Dressing can be stored refrigerated for up to three days.
- For vegan option, omit or use plant-based cheese.