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Apple walnut salad in a serving bowl with wooden serving utensils surrounded by bowls of salt and pepper and a cloth napkin.
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5 from 1 vote

Apple Walnut Salad

This simple fall-winter salad is fit for weeknights and dinner parties alike! Walnuts bring a lovely gluten-free crunch, and feel free to leave off the cheese for a vegan option.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Abigail Chipley

Ingredients

  • 2 medium endives
  • 2 ounces baby arugula (about 3 cups)
  • 1/4 cup Deglet Noor or Medjool dates, pitted and sliced lengthwise into thin strips
  • 1 Pink Lady or Gala apple, cored and thinly sliced
  • 1/2 cup toasted walnuts (see note)
  • 3 ounces chevre goat cheese, crumbled
  • 2-3 tablespoons Apple Cider Vinaigrette
  • Kosher salt
  • Freshly ground pepper

Instructions

  • Mix: Slice the endive in half lengthwise and use a small sharp knife to remove the cores. Slice crosswise into strips and add to a large salad bowl or serving platter. Toss in the arugula, dates, apples, walnuts, and half of the cheese.
  • Dress and serve: Drizzle on the dressing and toss gently. Season to taste with salt and pepper. Divide the salad among plates and top with the remaining cheese.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
  • To toast the walnuts: Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
    • This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
  • Getting ahead: Wait to slice the apples and dress the salad until the final moments.
  • To further prevent apples from browning: The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air.
  • Nutrition calculation does not include the Apple Cider Vinaigrette. 

Nutrition

Calories: 208.9kcal | Carbohydrates: 16.7g | Protein: 7g | Fat: 14.2g | Saturated Fat: 4g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 2.3g | Cholesterol: 9.8mg | Sodium: 83.4mg | Potassium: 290.9mg | Fiber: 3.7g | Sugar: 11.7g | Vitamin A: 604.9IU | Vitamin C: 5.2mg | Calcium: 80.4mg | Iron: 1.2mg

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