Apple Walnut Fall Salad Dinner Recipe
Looking for a salad that doesn’t scream “I’m trying too hard”? This Apple Walnut Fall Salad Dinner Recipe nails it. Packed with seasonal apples, crunchy walnuts, and a dressing that ties it all together, this dish is fall on a plate. It’s simple, fresh, and, dare I say, a touch classy. Forget the iceberg lettuce and bland toppings—this salad is here to prove that salads can be satisfying without leaving you searching for real food. Whether you’re impressing dinner guests or just treating yourself, this salad is your new fall go-to.
Apple Walnut Fall Salad Dinner Recipe
A delightful, autumn-inspired salad made with fresh apples, crunchy walnuts, and a tangy vinaigrette to make your taste buds sing.
Ingredients
- 2 large apples preferably Granny Smith or Honeycrisp, sliced
- 1 cup walnuts toasted
- 4 cups mixed salad greens arugula, spinach, or your favorite blend
- 1/4 cup crumbled feta cheese optional, but really—why not?
- 1/2 red onion thinly sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Toast the walnuts in a pan over medium heat for 5-7 minutes, stirring occasionally.
- Slice the apples and red onion into thin strips, set aside.
- In a large salad bowl, combine salad greens, apples, onion, walnuts, and feta.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately, and enjoy your no-fuss, seasonal salad.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 4%
- Iron: 6%
- Potassium: 8%
Additional Notes/Tips
- Need a little extra crunch? Toss in some pumpkin seeds or a handful of granola.
- If you’re not a feta fan, goat cheese or blue cheese works wonderfully.
- This salad doubles as an amazing topping for roasted chicken or grilled shrimp.
- Make it ahead! The dressing keeps well in the fridge for up to a week—just toss when ready.
- For a sweeter kick, swap honey for maple syrup in the dressing. It’s fall, after all.
