Apple and Walnut Salad with Maple Vinaigrette, now that’s a title that just feels refreshing to even say. Ever find yourself stuck staring at a dull bag of pre-washed lettuce with zero inspiration? Trust me, I’ve been that person—sometimes still am. I wanted a dish that makes you want seconds before you’ve finished your first plate. That’s where this killer apple and walnut salad with maple vinaigrette comes in. If you’re on a salad kick like I am (which honestly started after discovering this watermelon and mint salad and then falling into a salad spiral), this recipe is about to put your taste buds on vacation. Plus, if you’re feeling experimental, this would go great with the yuzu citrus vinaigrette seared scallops as a starter. Let’s talk apples, crunch, and a little maple magic.
Ingredients & Substitutions
Okay, first things first: apples. Not all apples are created equal when it comes to salad. I reach for granny smith or honeycrisp—something crisp, kinda tart, but not mouth-puckering. You need chopped walnuts of course, and if you only have pecans, don’t stress, swap them in.
For the greens, I love a spring mix or baby spinach. Romaine works in a pinch (but, honestly, not my fav here). Feta cheese is optional if you’re not vegan, though skipping it doesn’t ruin the party.
Now, about the maple vinaigrette: pure maple syrup is a must. Anything less is cheating yourself. Olive oil, apple cider vinegar, a dab of Dijon mustard, pinch of salt, black pepper. I don’t measure, honestly—I eyeball, taste, then tweak. If you prefer agave, that’s okay, but maple is what gives it the distinct maple vinaigrette twist.
Lastly, you could toss in dried cranberries, a little red onion, or even sliced celery if you’re wild like that.
“I made this apple and walnut salad for a potluck, and people kept coming up to ask for the dressing recipe. Don’t skip the maple in the vinaigrette, it’s the best part!” – Kelly, salad convert
Make Ahead and Storage
If you’re hoping to save time—they say “work smarter, not harder,” right?—you can totally make parts of this recipe ahead. The apple and walnut salad with maple vinaigrette stays fresh if you prep the components separately, but don’t mix the dressing in until right before you serve it. Otherwise, you know, soggy city.
Chop your apples last minute to keep ‘em nice and crisp. If you really want to prep ahead, toss the apple chunks in a splash of lemon juice. It buys you a few hours before they brown. The vinaigrette can be shaken up earlier, just give it another swirl before pouring. Leftovers, if that even happens, will keep for a day or so if you didn’t drown the greens in dressing. Bet you won’t have leftovers, though.
Cold storage in an airtight container is key. Do NOT freeze this salad. Trust me, limp, watery lettuce is not what you want at dinner.
Expert Tips
So, not to be dramatic… but these tips take your apple and walnut salad with maple vinaigrette from “nice” to “five-star restaurant in your kitchen” territory. First, toast your walnuts. Literally dump them into a dry pan for three or four minutes over medium heat. Don’t walk away! They go from “meh” to “oh wow” before you blink.
Second, layer your salad. Start with greens, then apples and nuts, then drizzle that glorious maple vinaigrette right before serving. Too much dressing ruins the whole vibe—you want every bite to be its own adventure, not a soggy slog.
Last tip: if you’re feeding a group, serve the vinaigrette on the side. That way picky eaters, like my brother, can use as much or as little as they want. Honestly, this trick reduces complaints a lot. Oh, and if you wanna take it up a notch, check out my mason jar salads meal prep collection—crazy portable, crazy good.
Recommended Products
So, let’s talk kitchen stuff for a second. If you’ve never tried a salad spinner—get yourself a cheap one! Soggy greens are the enemy. A decent chef’s knife makes apple prep way faster (plus, you look like you know what you’re doing). Also, a mason jar with a tight lid is my secret weapon for mixing that maple vinaigrette. You just toss everything in and shake it like you’re mixing a fancy cocktail. Voila—perfectly mixed, every time.
For serving, a big wooden salad bowl always feels festive, but really, use what you’ve got. Don’t sweat the small stuff.
More Vegan Thanksgiving Dinner Recipes
If you’re in charge of salads for the big day and want other vegan hits on your menu, I’ve got some absolute favorites. Here’s three that I keep coming back to:
- Refreshing Watermelon and Mint Salad—If you want to wow with color and crunch
- Grilled Peach Halloumi Salad—Such a juicy game-changer
- Mediterranean Chickpea Salad—A serious crowd-pleaser, trust me
These are so easy to whip up alongside this apple and walnut salad with maple vinaigrette. Options are always welcome—because no one ever said, “I wish there were fewer salads at this party.”
Common Questions
Do I need to peel the apples for the apple and walnut salad with maple vinaigrette?
You don’t have to. I usually leave the peel on for extra crunch and color, but go for it if you prefer peeled.
Can I substitute the walnuts for another nut?
Yes. Pecans or slivered almonds both work great, just as crunchy and nutty.
Will this salad stay crunchy for a picnic?
It will if you keep the dressing separate and mix just before serving. Lose the pre-mix, keep the crunch.
Can I use bottled dressing instead of making the maple vinaigrette?
I mean, you could—but the homemade maple vinaigrette is kinda what makes this salad sing. It’s so worth it.
Is this recipe good for meal prep?
Sort of. Prep ingredients separately and assemble when you’re ready to eat. The apples might brown, but lemon juice helps.
Bring on the Crunch: Why You’ll Love This Salad
If you made it this far, you’re ready to discover just how easy and unforgettable apple and walnut salad with maple vinaigrette can be. All you need is fresh stuff, a little toasting, and that magical maple dressing to crush the boring salad cycle for good. Want even more ideas? Check out an Apple Walnut Salad with Maple-Balsamic Vinaigrette (Vegan … for a different spin. Or, if you want to jump down another rabbit hole, helpful tips on Thanksgiving sides or vegan party favorites are one click away. Go on, make it once—and just try not to make it again tomorrow.
Apple and Walnut Salad with Maple Vinaigrette
A refreshing salad that combines crisp apples, crunchy walnuts, and a delicious maple vinaigrette. Perfect for a quick meal or a potluck dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking involved, just prep and assemble
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups spring mix or baby spinach
- 2 medium Granny Smith or Honeycrisp apples, chopped
- 1 cup chopped walnuts (or pecans)
- 1/2 cup feta cheese (optional)
- 1/4 cup pure maple syrup
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Dried cranberries, red onion, or sliced celery (optional)
Instructions
- Toast the walnuts in a dry pan over medium heat for 3-4 minutes.
- In a large bowl, layer the greens, followed by apples and walnuts.
- In a mason jar, combine maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper; shake to mix.
- Drizzle the vinaigrette over the salad just before serving.
- Serve immediately, optionally with extra vinaigrette on the side.
Notes
Chop apples just before serving to maintain their crispness. Store leftovers in an airtight container without dressing to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: salad, apple salad, walnut salad, maple vinaigrette, vegetarian recipe, healthy salad