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Close up of harvest apple walnut salad with gorgonzola and walnuts

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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.