There’s something so fresh and comforting about the crunchy sweetness of apples paired with walnuts and a drizzle of maple goodness. This Apple Walnut Salad with Maple Vinaigrette Recipe is the kind of salad that perks up any meal with its vibrant flavors and quick prep—it’s a real crowd-pleaser that you’ll want to keep in your rotation.

The dish is a fresh salad served on a white plate, placed on a white marbled surface. The salad has three main layers: the base is bright green leafy spinach and mixed greens, the middle layer contains light green slices of apple and small pieces of walnuts that add texture, and the top layer includes small white chunks of cheese and bits of red onion scattered evenly. There are also dark red dried cranberries spread throughout the salad, adding color contrast. A silver fork and spoon rest on the left side of the plate, lightly touching the salad. In the background, a wooden cutting board with a green apple and a knife are blurred but visible. photo taken with an iphone --ar 2:3 --v 7

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 absolutely adore this Apple Walnut Salad with Maple Vinaigrette Recipe because it combines crisp textures and a perfect balance of sweet, tart, and savory in one bowl. It’s not just a side salad—it feels like a little celebration on your plate!

Quick and Easy: You can whip it up in under 15 minutes, making it ideal for busy weeknights or last-minute guests.
Balanced Flavors: The tartness of Granny Smith apples, the sweetness of dates and maple, plus the tangy feta keep every bite interesting.
Healthy Ingredients: Packed with fiber, good fats from walnuts, and fresh greens, it’s both tasty and nourishing.
Versatile: Whether you want it as a side dish, light lunch, or a make-ahead salad, it fits seamlessly into many meals.

A white oval plate holds a fresh salad with three main layers: the bottom layer is a mix of dark and bright green leafy vegetables including spinach and arugula, the middle layer has thin, light green slices of apple or pear scattered evenly, and the top layer includes small white chunks of cheese, small red dried fruit pieces, finely chopped red onions, and golden brown nuts. The salad sits on a white marbled surface with a white cloth featuring small gray stripes partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Apple Walnut Salad with Maple Vinaigrette Recipe come together to create a delightful harmony of textures and flavors. Each component plays its part—here’s what I love about them and my tips for choosing the best.

Flat lay of a small pile of roughly chopped mixed greens, a crisp whole Granny Smith apple sliced into thin crescent pieces, a small white ceramic bowl filled with chopped pitted dates, another bowl with unsweetened dried cranberries, a bowl containing toasted chopped walnuts, finely diced red onion arranged neatly beside a small mound of crumbled feta cheese, a whole uncracked brown egg, a peeled garlic clove, and three small white ceramic bowls holding maple syrup, apple cider vinegar, and extra virgin olive oil, all balanced symmetrically 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 usually mix baby spinach and romaine for a tender yet sturdy base that holds up well to the dressing.
Granny Smith Apple: Its firm, tart bite balances the sweetness, and make sure to pick one that’s crisp to keep that crunchy contrast.
Pitted Dates: Chopped finely, they add natural sweetness and a chewy texture; omit them if you want a lower-carb version.
Dried Cranberries: These bring a slight tartness and vibrant color, and always opt for unsweetened to keep it fresh.
Walnuts: Toast them lightly to awaken their nutty flavor and give the salad a satisfying crunch.
Red Onion: Finely diced for just a hint of sharpness without overpowering other flavors.
Feta Cheese: Crumbled feta adds creaminess and a savory punch that pairs beautifully with the sweet and tart notes.
Maple Syrup: Choose pure maple syrup for the dressing to give it that rich, natural sweetness.
Apple Cider Vinegar: It adds brightness and a touch of acidity that lifts the entire vinaigrette.
Extra Virgin Olive Oil: The base of the dressing, bringing smoothness and healthy fats.
Dijon Mustard: Helps emulsify the dressing with a subtle tang.
Garlic: Just a clove minced finely gives the vinaigrette a gentle background kick without being overpowering.
Cayenne Pepper: A pinch adds a surprising little warmth that makes the salad more complex.

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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

One of my favorite things about the Apple Walnut Salad with Maple Vinaigrette Recipe is how easy it is to tweak based on what you have or your mood. Play around and make it truly yours!

Variation: I sometimes swap out the dried cranberries for chopped fresh pomegranate seeds when in season—adds a juicy burst that’s so fun!
Dietary Mod: Leaving out the dates and using sugar-free jelly keeps it lower in carbs without losing much flavor.
Seasonal Switch: In the summer, I like to add grilled chicken or turkey for a heartier salad that still feels fresh.

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

Step 1: Whisk Together Your Maple Vinaigrette

Start by combining the maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and cayenne pepper in a small bowl. Whisk it vigorously until the ingredients fully emulsify and the vinaigrette looks glossy. This step is key to getting the right balance of flavors—make sure no oil or syrup pools at the bottom.

Step 2: Prep the Salad Ingredients

While the dressing rests, chop your mixed greens roughly—no need to be precise here, I like the rustic look. Core and slice your Granny Smith apple thinly, then chop the dates and walnuts after toasting. Dice the red onion finely for just a gentle pop of bite. Lastly, crumble the feta cheese into small clumps so each forkful has a little surprise of creaminess.

Step 3: Toss and Season

Combine all your salad ingredients in a large bowl, then pour over the vinaigrette. Toss gently but thoroughly until everything is nicely coated. This is where you can taste and adjust—add salt and freshly ground pepper little by little until it sings perfectly to your palate.

Top Tip

From making this Apple Walnut Salad with Maple Vinaigrette Recipe countless times, I’ve picked up a few tricks that really level it up. These will help you get the texture, flavor, and balance spot on.

Toast the Walnuts: Toasting brings out their warmth and crunch, making a huge difference in flavor.
Use Fresh Garlic: Mince finely and don’t skip it—it adds a subtle depth that jarred garlic can’t match.
Start With Less Dressing: You can always add more, but overdressing makes the salad soggy fast.
Dress Just Before Serving: I avoid tossing the salad too early so the apples stay crisp and vibrant.

How to Serve Apple Walnut Salad with Maple Vinaigrette Recipe

Garnishes

I love adding a sprinkle of extra toasted walnuts and a few fresh pomegranate seeds on top for sparkle. Sometimes a few finely chopped fresh herbs like parsley or chives really brighten the whole thing up, too.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a cozy bowl of butternut squash soup. For casual lunches, I sometimes serve it alongside crusty bread and a sharp cheddar.

Creative Ways to Present

For holiday gatherings, I’ve served this salad in hollowed-out apples for a cute, clever touch. Individual mason jars layered with ingredients and dressing on the side make a stunning picnic or lunchbox presentation, too.

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover salad ingredients separately from the dressing to avoid sogginess. Keep salad components in an airtight container and vinaigrette in a small jar—then toss everything together right before eating.

Freezing

This salad really shines fresh, so I don’t recommend freezing it. The greens and apples don’t hold up well to freezing and thawing, turning limp and mushy.

Reheating

Because it's a fresh salad, reheating isn’t really a thing here. If you have leftovers, enjoy them cold or at room temperature for the best texture.

Frequently Asked Questions:

Can I use a different type of apple in this salad?

Absolutely! While Granny Smith apples offer the perfect tartness and crunch, you can substitute with Fuji, Honeycrisp, or Pink Lady for a sweeter twist. Just keep an eye on texture so the apple holds up well.

How long does the salad stay fresh once dressed?

It’s best enjoyed soon after tossing with the maple vinaigrette to keep the greens crisp and apples crunchy. If you need to prepare ahead, dress just before serving. Once dressed, it can hold up to 2 hours in the fridge before textures start to soften.

Can I make the maple vinaigrette in advance?

Yes! The vinaigrette actually tastes better after sitting for a bit since the flavors meld. You can make it up to 3 days ahead and store in a sealed jar in the fridge. Just give it a good shake before using.

What can I substitute for feta cheese if I’m allergic to dairy?

You can swap crumbled feta for a tangy vegan cheese or omit it entirely and add sliced avocado for creaminess. Toasted pumpkin seeds also add a nice bite and richness without dairy.

Final Thoughts

This Apple Walnut Salad with Maple Vinaigrette Recipe has become such a staple in my kitchen because it delivers freshness, texture, and a touch of sweetness all in one easy package. It’s the kind of salad I love bringing to potlucks or serving for an everyday meal when I want something simple but special. I’m confident you’ll enjoy the beautiful balance it brings—it’s like autumn on a plate, no matter the season.