Save The January after my sister moved into her first apartment, she called me at 7 PM on a Tuesday, completely defeated. Her cupboards held exactly three things: two slightly bruised apples from a farmers market visit, a bag of walnuts her mom had pressed into her hands during Christmas, and a forgotten bottle of apple cider vinegar.
I grabbed my coat and headed over, turning her accidental ingredients into what became our standing Tuesday night tradition. There is something remarkably satisfying about cutting into a crisp apple while the winter wind howls outside, that sharp crack sound echoing through a quiet kitchen.
Ingredients
- 2 large crisp apples: Honeycrisp brings sweetness while Granny Smith offers brightness and the contrast matters here
- 1 small celery stalk: This unsung hero adds an essential subtle crunch that people cannot quite place but definitely notice
- 50 g mixed salad greens: Baby spinach creates a soft base while arugula contributes a peppery kick that plays nicely with the sweet apples
- 80 g walnuts: Roughly chop them yourself rather than buying pre-chopped ones which somehow always taste slightly old
- 60 g blue cheese or feta: Even if you think you do not like blue cheese, try it once here as the creamy salitness balances the sweet vinaigrette beautifully
- 2 tbsp extra-virgin olive oil: The good stuff matters since the dressing is simple enough that each flavor stands out clearly
- 1 tbsp apple cider vinegar: Lemon juice works perfectly fine too but apple cider creates a more cohesive autumnal flavor profile
- 1 tsp honey or maple syrup: Just enough to take the sharp edge off the acid and help the dressing cling to those slippery apple slices
- 1 tsp Dijon mustard: This is the secret that makes the whole thing taste like it came from a restaurant kitchen
Instructions
- Whisk together your dressing:
- In a small bowl combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper, whisking vigorously until the mixture turns cloudy and thickened slightly.
- Prepare your apples:
- Core and thinly slice your apples, leaving the skin on for that gorgeous contrast of red or green against the salad greens.
- Build the salad base:
- In a large salad bowl combine the sliced apples, thinly sliced celery, mixed greens, and roughly chopped walnuts.
- Dress and toss gently:
- Drizzle about three quarters of the dressing over the salad first, toss gently with your hands, then add more only if needed.
- Add the finishing touch:
- Sprinkle the crumbled cheese over the top and serve immediately while those apple slices still snap when you bite into them.
Save Last winter, my friend Mara served this at her annual solstice party with a candlelit table and snow falling outside the windows. Three people asked for the recipe before dessert even arrived, which I think is the highest compliment a salad can receive.
Make It Your Own
Sometimes I swap pears for apples when I want something more buttery and subtle. The seasons always seem to guide what works best, as if nature knows exactly what our bodies need when the days grow shorter and colder.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the richness of the walnuts while echoing the brightness of the vinaigrette. If you prefer something slightly sweeter, a dry Riesling creates this beautiful bridge between the tart apples and the honey in the dressing.
Serving Suggestions
This works beautifully as a starter before a hearty winter stew or as a light main with crusty bread. The contrast of temperatures and textures makes each bite feel like a small discovery.
- Add dried cranberries or pomegranate seeds for holiday gatherings
- Serve alongside grilled chicken or fish for a complete weeknight dinner
- Double the dressing and keep extra in the fridge for impromptu salads all week
Save Somehow this simple combination never fails to make a regular Tuesday dinner feel like a small occasion worth celebrating.
Recipe FAQ
- → Which apple varieties work best?
Honeycrisp and Granny Smith are ideal choices for their crisp texture and balanced flavor. Honeycrisp brings natural sweetness while Granny Smith offers bright tartness that complements the walnuts beautifully.
- → Can I make this ahead of time?
Prepare the dressing up to 3 days in advance and store refrigerated. However, assemble the salad just before serving to maintain the apples' crispness and prevent oxidation.
- → What can substitute walnuts?
Pecans work wonderfully as a sweeter alternative. For nut-free versions, try toasted pumpkin seeds or sunflower seeds to maintain the crunchy element.
- → How do I prevent apples from browning?
Toss sliced apples in a little lemon juice immediately after cutting. The citric acid naturally slows oxidation while adding extra brightness to the final dish.
- → Is this suitable for meal prep?
Keep components separate for optimal results. Store sliced apples in water with lemon juice, and dress individual portions just before eating for the freshest experience.