Harvest Apple Walnut Salad

This harvest apple walnut salad is what fall tastes like when you put it in a bowl. ♡

Crisp apples, toasted walnuts, creamy gorgonzola, and candied pecans on a bed of arugula and spinach hit every texture and flavor at once. The apple cider vinaigrette brings a sharp, slightly sweet acidity that pulls everything together. It tastes way more special than the effort involved.

This is the salad that makes people ask you for the recipe every single time. Let’s make it together.

Ingredients

Harvest Apple Walnut Salad

• 3 cups baby arugula
• 3 cups baby spinach
• 2 medium crisp apples (Honeycrisp or Fuji), thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup dried cranberries
• 4 oz gorgonzola or blue cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup pumpkin seeds, toasted

Apple Cider Vinaigrette:

Why This Harvest Apple Walnut Salad Works

The contrast of textures and flavors is what makes this salad addictive. Crunchy meets creamy, sweet meets tangy. The dressing ties everything together without drowning it.

• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey
• 1 small shallot, minced
• 1/3 cup olive oil
• Salt and black pepper to taste

Optional add-ins: This fall harvest salad is a keeper.

• Sliced pear instead of or alongside apple
• Candied pecans instead of walnuts
• Shaved Parmesan instead of gorgonzola
• Grilled chicken for a full meal
• Roasted butternut squash for even more fall flavor

How to Make Harvest Apple Walnut Salad

1. Toast. Place walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly browned. (Watch them closely, they go from toasted to burnt fast.) Let cool before adding to the salad.
2. Slice. Core and thinly slice the apples right before assembling. Toss slices with a squeeze of lemon juice to prevent browning if you are not serving immediately.
3. Whisk. Combine apple cider vinegar, Dijon, maple syrup, and minced shallot in a small bowl. Stream in the olive oil while whisking constantly until the dressing is emulsified. Season well with salt and pepper.
4. Build. Add arugula and spinach to a large bowl or platter. Arrange apple slices, walnuts, cranberries, red onion, and pumpkin seeds over the greens.
5. Dress. Drizzle the vinaigrette over the salad and toss gently so you don’t bruise the greens. (Start with half the dressing and add more to taste.) Crumble gorgonzola on top right before serving.

Tips for the Best Harvest Apple Walnut Salad

• Toast the walnuts. Raw walnuts taste flat and slightly bitter. Two minutes in a dry pan transforms them into something warm and nutty that makes the whole salad better.
• Use a firm, tart apple. Honeycrisp and Fuji hold their shape and don’t turn brown as fast as softer varieties. Granny Smith works well if you want more tartness.
• Dress right before serving. Arugula wilts fast once dressed. Toss at the last second for the best texture.
• Slice the apples thin. Very thin slices distribute more evenly and hold up better in the dressed salad than thick chunks.
• Make the dressing ahead. The vinaigrette keeps in the fridge for up to 5 days and gets better as the shallot mellows. Shake well before using.
• Add the cheese last. Crumbling the gorgonzola right before serving keeps it from dissolving into the dressing.

Fun Variations to Try

• Pear Walnut Version: Swap the apple for thinly sliced ripe Bosc or Anjou pear for a softer, slightly floral sweetness.
• Candied Pecan Upgrade: Toss walnuts or pecans in a tablespoon of maple syrup and a pinch of cayenne before toasting for a sweet-spicy crunch.
• Harvest Grain Bowl: Add a base of cooked farro, quinoa, or wild rice to make this a more filling grain bowl.
• Brie Instead of Gorgonzola: Use thin slices of brie or camembert if you prefer a milder, creamier cheese.
• Roasted Squash: Add cubed roasted butternut squash for extra warmth, sweetness, and substance.
• Protein Add: Top with sliced grilled chicken, seared salmon, or shredded rotisserie turkey to turn this into a full meal.

Harvest Apple Walnut Salad

A stunning fall salad with crisp apple slices, toasted walnuts, dried cranberries, and gorgonzola on arugula, tossed in a sharp apple cider vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

• 3 cups baby arugula
• 3 cups baby spinach
• 2 medium crisp apples Honeycrisp or Fuji, thinly sliced
• 1/2 cup walnuts toasted and roughly chopped
• 1/2 cup dried cranberries
• 4 oz gorgonzola cheese crumbled
• 1/4 red onion thinly sliced
• 1/4 cup pumpkin seeds toasted
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 small shallot minced
• 1/3 cup olive oil
• salt and black pepper to taste

Method

 

1. Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly browned. Let cool.
2. Core and thinly slice the apples. Toss with a squeeze of lemon juice to prevent browning.
3. Whisk together apple cider vinegar, Dijon, maple syrup, and shallot. Stream in olive oil while whisking until emulsified. Season with salt and pepper.
4. Add arugula and spinach to a large bowl or platter. Arrange apple slices, walnuts, cranberries, red onion, and pumpkin seeds over the greens.
5. Drizzle vinaigrette over the salad, toss gently, and crumble gorgonzola on top right before serving.

Notes

Toast the walnuts for 3 to 4 minutes in a dry skillet before adding to the salad. Slice apples right before assembling and toss with lemon juice to prevent browning. Dress right before serving so the arugula stays crisp.

You Might Also Love

• Korean Cucumber Salad
• Big Mac Salad Bowl
• Mediterranean Quinoa Bowl
• Tuna Pasta Salad

Something you might like :

Asian Sesame Noodle Salad Whipped Ricotta Toast