Save My roommate used to make this salad during our broke graduate student days when we needed something that felt fancy but cost practically nothing. Wed sit on her apartment floor eating from mismatched bowls, and somehow those thin apple slices made everything feel refined.
Last winter I served this at a dinner party where someone mentioned they hated salads. They went back for seconds and asked if I could write down the recipe. Sometimes the simplest combinations are the ones that surprise people the most.
Ingredients
- 2 large crisp apples: Honeycrisp brings sweetness while Granny Smith offers tart bite, slice them thin so they bend without breaking
- 1 small celery stalk: Dont skip this, the subtle herbal brightness balances the rich walnuts beautifully
- 50 g mixed salad greens: Baby spinach adds softness while arugula contributes peppery notes that cut through sweetness
- 80 g walnuts: Rough chop them by hand rather than using a food processor so you get varied textures in each forkful
- 60 g crumbled blue cheese or feta: Optional but worth it, the salty creaminess pulls all the flavors together
- 2 tbsp extra-virgin olive oil: Use your best bottle here since the dressing is minimal and every flavor shines through
- 1 tbsp apple cider vinegar: Lemon juice works in a pinch but cider vinegar adds that fruity warmth
- 1 tsp honey or maple syrup: Just enough to take the sharp edge off the vinegar and help it emulsify
- 1 tsp Dijon mustard: This is what makes the dressing cling to every leaf instead of pooling at the bottom
- Salt and freshly ground black pepper: Grind the pepper fresh, it makes a surprising difference in such a simple dish
Instructions
- Whisk the dressing together:
- Combine olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly and turns cloudy, about 30 seconds of vigorous whisking should do it.
- Prepare the salad base:
- Core your apples and slice them as thin as you possibly can, then add them to a large bowl with the sliced celery and greens. Toss them gently with your hands to distribute everything evenly before dressing.
- Add the walnuts and dress:
- Scatter the chopped walnuts over the top, drizzle with your prepared dressing, and toss everything together using salad tossers or clean hands. Lift from the bottom rather than stirring to avoid bruising the delicate greens.
- Finish with cheese:
- Sprinkle the crumbled cheese over the dressed salad right before serving. Let it sit on top rather than tossing it in so those salty bits remain distinct in every bite.
Save This became my go-to contribution for holiday potlucks after the year I showed up empty handed and cobbled it together from whatever was in the hosts crisper drawer. Sometimes necessity really is the mother of delicious discoveries.
Making It Your Own
Substitute pears when apples feel too ordinary, or swap pecans if walnuts arent your thing. I once used hazelnuts and it felt entirely different but equally wonderful.
Timing Matters
Toasting the walnuts in a dry pan for three minutes transforms their flavor completely. Let them cool completely before adding or theyll wilt the greens.
Serving Suggestions
This holds up beautifully alongside roasted meats or grain bowls. The acidity cuts through rich dishes while the sweetness complements savory mains.
- Add dried cranberries for color and chew
- Pomegranate seeds make it feel festive
- A handful of fresh herbs like parsley or mint wakes everything up
Save Hope this brings as much unexpected joy to your table as it has to mine over the years.
Recipe FAQs
- → Which apple varieties work best for this salad?
Honeycrisp and Granny Smith apples are ideal choices. Honeycrisp offers natural sweetness, while Granny Smith provides a tart contrast. Both maintain their crisp texture when sliced and dressed.
- → Can I make the dressing ahead of time?
Yes, prepare the vinaigrette up to 3 days in advance and store in an airtight container. Whisk again before using to re-emulsify the ingredients.
- → What can I substitute for walnuts?
Pecans work beautifully as a direct substitute. For nut-free alternatives, try toasted pumpkin seeds or sunflower seeds for that essential crunch factor.
- → How do I prevent apples from browning?
Toss sliced apples in a tablespoon of lemon juice immediately after cutting. The ascorbic acid prevents oxidation and keeps apples looking fresh for hours.
- → Is this salad suitable for meal prep?
Prepare components separately up to 24 hours ahead. Store apples in lemon juice, keep dressing sealed, and combine everything just before serving to maintain optimal crispness.
- → Can I make this dairy-free?
Simply omit the blue cheese or feta topping. The salad remains delicious and satisfying with just the fresh fruits, nuts, and tangy vinaigrette.