A nutty and fresh fruit salad that’s healthy and tasty!
I’m fortunate enough to not only have an apple tree in my garden, but also a tall, beautiful walnut tree. In fact, it was those two trees that sealed the deal when we were house-hunting years ago and came across this property. To this day, it’s a decision I do not regret. Especially when autumn rolls around and I have a bounty of apples and nuts at my disposal. As you can imagine, it’s more than just apple pie that graces my table at this time of year.
This hearty apple-walnut salad is definitely one of the dishes I make on repeat all season long. Feta cheese, easily my favorite cheese to include in a salad, is a delicious Greek cheese made from either sheep or goat milk. It’s soft, salty, a bit crumbly, and has a fantastic lactic tang. It packs a flavorful punch, especially juxtaposed with mild, sweet flavors like apple and walnut.
This salad is a breeze to make, and that is part of the charm. It’s refreshing, it’s sweet, it’s tangy, and it’s simple. What more can you possibly want from a salad? While you can serve this salad as an appetizer or side dish, a large portion can easily serve as a good lunch. It’s got fruit, flavor, greens, and protein from the walnuts and cheese. As far as I’m concerned, that’s a meal I’m happy to pack for my lunch at work!
Chop, Crunch, Crumble!
Chopping up walnuts can be done in a few different ways. The most straightforward is to simply chop them up on a cutting board with a knife. But, I’ve found this isn’t always the best way because nuts have a habit of popping around the board a bit and making a mess. What’s much easier is to take two sturdy bowls about the same size. Put a flat layer of nuts along the bottom of one of them, place the second bowl on top, and press down as hard as you can. The pressure will crack and crumble the walnuts while containing the mess! This is also a lot faster. If you can’t apply enough pressure, you could also get a nut-chopping kitchen gadget or a food processor to do the chopping for you!
How To Make Ahead And Store
Honestly, I wouldn’t store this salad very long at all, since apples start to brown once sliced and salad kept too long will wilt. That said, if you must store leftovers, do so in an airtight container in your refrigerator for up to 2 days. If possible, I recommend at least keeping the dressing separate from the rest of the salad until you’re ready to eat it. If you keep your salad with the liquids for too long, you’re likely to end up with a soggy and unpalatable mess. Don’t freeze this dish, as salad does not do well thawed.
Serving Suggestions
For me, I love a good soup and salad combination. A cozy, comfort food soup that’s not too heavy is a good side to have with your salad! Try a classic, like Chicken Noodle Soup. You can also go for that Mediterranean influence with something like Italian Lentil Soup or step away from soups to offer an Orzo Pasta.
Apple-Walnut Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 8 cups mixed greens such as arugula, spinach, or romaine
- 2 medium apples cored and thinly sliced (such as Honeycrisp or Gala)
- 3/4 cup walnuts toasted and roughly chopped
- 1/3 cup crumbled feta cheese
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, sliced apples, and toasted walnuts.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle crumbled feta cheese over the top of the salad.
- Serve immediately.
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