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Fresh walnut apple salad with mixed greens cranberries and goat cheese in white bowl

Fresh Walnut Apple Salad

A crunchy and refreshing salad combining sweet and tart apples with toasted walnuts, dried cranberries, mixed greens, and crumbled cheese, all tossed in a bright lemon-honey dressing.
Print Recipe Save to My Pins
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Lunch, Salad, Starter
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large apples cored and thinly sliced (mix of Granny Smith and Fuji recommended)
  • 1 cup raw walnut halves
  • 1/2 cup dried cranberries
  • 4 cups mixed greens arugula, spinach, and watercress
  • 1/2 cup crumbled feta cheese 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
  • 2 tablespoons chopped fresh mint or parsley optional, for garnish

Equipment

  • Baking sheet
  • Small bowl
  • Whisk
  • Large salad bowl
  • Tongs or salad spoons

Method
 

  1. Preheat oven to 350°F (175°C). Spread walnut halves on a baking sheet in a single layer. Roast for 8 to 10 minutes until golden and fragrant. Watch carefully after 8 minutes to prevent burning. Cool completely before using.
  2. In a small bowl, whisk together lemon juice, olive oil, and honey until smooth and emulsified. Season with salt and pepper to taste. Set dressing aside.
  3. In a large salad bowl, combine mixed greens, sliced apples, cooled walnuts, and dried cranberries. Toss gently to distribute ingredients evenly.
  4. Drizzle dressing over the salad and gently toss until all ingredients are evenly coated. Don't overdress.
  5. Top with crumbled feta or goat cheese and garnish with chopped mint or parsley if using.
  6. Serve immediately divided among individual plates or family style.

Notes

Toasting walnuts enhances flavor and adds crunch. Slice apples just before serving or store in lemon water to prevent browning. Dressing can be made up to 3 days ahead. Store dressing and salad components separately for best results. For vegan version, omit cheese or use plant-based alternative.