Fresh, crisp, sweet, and savory, this Apple Candied Walnut and Blue Cheese Salad is a beautiful combination of flavors and textures. Juicy apple slices, crunchy homemade candied walnuts, creamy blue cheese, and tender mixed greens come together with a delicious honey-Dijon vinaigrette.
It’s an easy salad that feels special enough for holiday dinners, dinner parties, or a cozy fall lunch. Every bite has a little sweetness, a little tang, and plenty of crunch!
Recipe overview
- Prep time: 15 minutes
- Cook time: 8 minutes
- Total time: 23 minutes
- Servings: 4
- Course: Salad, Side Dish
- Cuisine: American-inspired
- Diet: Vegetarian, gluten-free (check ingredient labels)
Ingredients
Crisp Apple and Walnut Salad with Tangy Vinaigrette
For the candied walnuts
- 1 cup walnut halves
- ¼ cup brown sugar
- 1 tablespoon butter
- 1 tablespoon water
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon, optional
For the salad
- 5 cups mixed salad greens or baby spinach
- 2 medium apples, thinly sliced
- ½ cup crumbled blue cheese
- ¼ small red onion, thinly sliced
- ¼ cup dried cranberries, optional
For the honey-Dijon dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh lemon juice
- ¼ teaspoon black pepper
- Pinch of salt, to taste
Step-by-step instructions
1. Make the candied walnuts
Place a nonstick skillet over medium-low heat. Add the brown sugar, butter, water, salt, and optional cinnamon.
Stir until the butter melts and the sugar begins to dissolve. Add the walnut halves and toss gently until they are evenly coated.
Cook for about 3–5 minutes, stirring frequently, until the walnuts look glossy and caramelized. Be careful not to burn the sugar.
2. Cool the walnuts
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Transfer the walnuts immediately to a parchment-lined baking sheet. Spread them into a single layer using a fork so they don’t stick together.
Allow them to cool completely. They will become crisp as the caramel coating sets.
3. Prepare the apples and vegetables
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Wash and dry the salad greens thoroughly. Thinly slice the apples and red onion.
To help prevent the apples from browning, toss the slices with a little lemon juice.
4. Prepare the honey-Dijon dressing
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In a small bowl, whisk together the olive oil, apple cider vinegar, balsamic vinegar, honey, Dijon mustard, lemon juice, black pepper, and salt.
Whisk until the dressing is smooth and slightly thickened. Taste and adjust the sweetness or acidity to your liking.
5. Assemble the salad
Салат из яблок, клюквы и голубого сыра, пошаговый рецепт с фото
Add the mixed greens to a large serving bowl. Arrange the sliced apples and red onion over the top.
Sprinkle with the crumbled blue cheese and dried cranberries, if using.
6. Add the candied walnuts and dressing
autumn salad with apples, blue cheese, + candied walnuts — Bella Eats
Break the cooled candied walnuts into smaller pieces and scatter them over the salad.
Drizzle with the honey-Dijon dressing just before serving. Toss gently to combine, or leave the ingredients beautifully arranged for a more elegant presentation.
Serve immediately and enjoy!
Tips for the best apple walnut salad
- Choose crisp apples: Honeycrisp, Gala, Fuji, or Pink Lady apples work beautifully.
- Use fresh greens: Spinach, arugula, spring mix, or baby kale are all delicious options.
- Cool walnuts completely: This allows the caramel coating to become crunchy.
- Balance the flavors: Sweet apples and candied walnuts pair perfectly with tangy blue cheese.
- Dress just before serving: This keeps the greens fresh and crisp.
- Use vegetarian blue cheese: If you want the salad to be vegetarian, check that the blue cheese is made with vegetarian-friendly enzymes or microbial rennet.
Easy variations
- Add protein: Top with grilled chicken, roasted chickpeas, or crispy tofu.
- Use pears: Replace the apples with fresh pear slices for a slightly different flavor.
- Try another cheese: Goat cheese or feta makes a delicious alternative to blue cheese.
- Add more crunch: Include pumpkin seeds or sliced almonds.
- Make it vegan: Use dairy-free butter, vegan blue cheese, and maple syrup instead of honey.
- Change the dressing: A simple maple-balsamic vinaigrette also tastes wonderful.
What to serve with apple candied walnut and blue cheese salad
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Copycat Harvest Salad with Apple, Blue Cheese and Walnuts — A. Taylor Studio
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This salad pairs especially well with:
- Grilled chicken breast
- Roasted turkey or chicken
- Baked salmon
- Creamy vegetable soup
- Roasted sweet potatoes
- Crusty sourdough bread
It’s also a lovely addition to Thanksgiving and Christmas dinner tables.
Storage and make-ahead tips
- Salad greens: Store washed and thoroughly dried greens in an airtight container in the refrigerator for up to 3–4 days.
- Candied walnuts: Keep completely cooled walnuts in an airtight container at room temperature for up to 1 week.
- Dressing: Store in a sealed jar in the refrigerator for up to 5 days. Shake or whisk before using.
- Assembled salad: Best enjoyed immediately. Once dressed, the greens and apples will soften.
- Make ahead: Prepare the walnuts and dressing in advance. Slice the apples and assemble the salad just before serving.
Frequently asked questions
What are the best apples for this salad?
Honeycrisp, Fuji, Gala, and Pink Lady are excellent choices because they’re crisp, juicy, and naturally sweet.
Can I make candied walnuts ahead of time?
Yes! Prepare them up to a week ahead and store them in an airtight container once completely cool.
Can I use store-bought candied walnuts?
Absolutely. Store-bought candied walnuts save time and work perfectly in this recipe.
What can I use instead of blue cheese?
Goat cheese, feta, or shaved Parmesan can be used, depending on the flavor you prefer.
Can I make this salad without honey?
Yes. Substitute maple syrup for the honey in the dressing for a different but equally delicious sweetness.
Printable recipe card
Apple Candied Walnut and Blue Cheese Salad
Salata s grilanim jabukama | Index Recepti
PREP TIME
15 minutes
COOK TIME
8 minutes
TOTAL TIME
23 minutes
SERVINGS
4
Ingredients
Candied walnuts
- 1 cup walnut halves
- ¼ cup brown sugar
- 1 tbsp butter
- 1 tbsp water
- ⅛ tsp salt
- ¼ tsp cinnamon, optional
Salad
- 5 cups mixed salad greens or baby spinach
- 2 medium apples, thinly sliced
- ½ cup crumbled blue cheese
- ¼ small red onion, thinly sliced
- ¼ cup dried cranberries, optional
Honey-Dijon dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp lemon juice
- ¼ tsp black pepper
- Pinch of salt
Instructions
- Heat brown sugar, butter, water, salt, and cinnamon in a skillet over medium-low heat.
- Add walnuts and stir for 3–5 minutes until coated and caramelized.
- Transfer walnuts to parchment paper and cool completely.
- Wash and dry salad greens. Slice apples and red onion.
- Whisk olive oil, both vinegars, honey, Dijon mustard, lemon juice, pepper, and salt.
- Arrange greens, apples, red onion, blue cheese, and dried cranberries in a large bowl.
- Add cooled candied walnuts.
- Drizzle with dressing, toss gently, and serve immediately.
Notes
- Honeycrisp, Fuji, and Pink Lady apples work especially well.
- Prepare walnuts and dressing ahead of time.
- Add dressing just before serving to keep greens crisp.
