Apple Salad is irresistibly crunchy, fresh, and vibrant and belongs on your table this Thanksgiving and all Autumn long!
This Apple Salad is bursting with apples, cranberries, candied walnuts, bacon, and feta all drizzled with sweet and tangy Apple Poppy Seed Vinaigrette. It’s a refreshing balance of sweet and savory and gorgeous for special occasions but easy enough for everyday – and you are going to want to this Apple Walnut Salad every day. It’s the perfect addition to your Thanksgiving feast because not only is it scrumptious and deceptively sophisticated, but it can all be prepared beforehand for a NO STRESS side that everyone will rave about! (Updated recipe post with video!)
What readers are saying about this Apple Salad recipe:
The Apple Candied Walnut Salad with Poppy Seed Vinaigrette is a go to fall salad for me. It is always a hit. I made it just today, had a group in for a fall lunch. Everyone loved it. Thanks again for always delivering with wonderful, tasty recipe. – Debby
Wow! I made this salad for my family and my son’s girlfriend said it was the best thing that I have ever made for her. With that vote of confidence I took it to my sonority weekend, AGD sisters for 40 plus years. Another set of raves!… – Lori
As usual, your salad was the hit of the T-day celebration! With all the heavy carbs, this delicious and refreshing salad was the perfect addition to our meal. – Karen
Apple Salad Recipe
Do you say Autumn or Fall? I’ve always said Fall because that’s how I grew up; I think it must be a location thing. By saying “Autumn,” however, I somehow feel more sophisticated – the power of one word. So I’m pretending for this post that I say Autumn just for make believe sophistication kicks – because look how sophisticated this Apple Salad recipe looks?!
But it’s also pretending. This Apple Walnut Salad recipe requires no sophisticated skills to prepare but tastes like a salad from the finest restaurant. The salad is bursting with sweet and crunchy apples, juicy dried cranberries, salty, crispy bacon, crunchy red bell peppers, creamy feta and candied walnuts. Just imagine all that – in one bite!
APPLE SALAD INGREDIENTS:
- romaine lettuce: I love the crunch of Romaine lettuce but you can substitute with all spring mix or your favorite greens.
- spring salad mix: I like to use a spring salad mix for variety but you can also use all spinach. I’ll often add some baby arugula as well.
- apples: you will want to choose a sweet apple (Fuji are my fav) to complement the salty bacon and tangy red onions. You can slice your apples or chop them into chunks – totally personal preference.
- dried cranberries: dried cranberries just scream autumn to me! You can substitute them for other dried fruit such as dried cherries or apricots if you prefer.
- bacon: I like thick cut bacon for its extra flavor and because it is hearty enough to stand up to the dressing without immediate becoming soggy.
- red bell pepper: you can substitute or add in our favorite veggies or whatever you have on hand such as cucumbers or broccoli.
- red onion: I think red onion is a must in this Apple Salad or else the salad is too sweet. You can chop your red onion if you prefer – thinly slicing is strictly for presentation because they look beautiful with thinly sliced apples.
- feta cheese: you can use your favorite crumbled cheese such as goat cheese or Gorgonzola.
- caramelized walnuts: the caramelized walnuts add a sweet addicting crunch that will be your favorite part of the salad! I use my 5 Minute Caramelized Nuts in this Apple Salad because it literally lakes 5 minutes and the nuts emerge beautifully caramelized, sweet and crunchy every time. I chose to caramelize walnuts but you could swap them for pecans.
The ingredients for this Apple Salad are pretty straightforward. Just the caramelized walnuts and bacon require an extra step (to make this the Best Apple Salad ever!)
HOW DO YOU MAKE APPLE SALAD?
- Make Dressing: Whisk all the Apple Dressing ingredients together in a bowl or shake in a jar. We want to make the dressing first so it has time to chill and the flavors to meld.
- Cook Bacon: Low and slow is the best way to cook bacon so the fat has time to render. Transfer cooked bacon to paper towels to drain excess grease.
- Caramelize Nuts: Add butter, sugar, and walnuts to a saucepan and let the magic happen. I like to roughly chop my nuts once cooled.
- Assemble: Toss all of the Apple Salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine (ONLY if you are eating right away and don’t expect leftovers) OR if you expect leftovers, serve the dressing on the side.
- EAT!
TIPS AND TRICKS FOR APPLE SALAD
- Make dressing first. Make the Apple Dressing first so it has time to chill and the flavors develop – no one likes warm salad dressing! If you are making the Apple Salad and serving immediately, place the dressing in the freezer for 30 minutes then transfer to the refrigerator so it is sufficiently chilled.
- Customize dressing. Some people like tangier dressing, some people prefer sweeter dressing so I recommend starting with one tablespoon sugar than add additional sugar one tablespoon at a time to reach desired tangy sweetness. For a tangier dressing, add additional apple cider vinegar.
- Prep ahead: I’ve detailed how you can make the Apple Salad ahead of time below, but get giddy because you can prepare all or some of the ingredients ahead of time. You can make the the dressing, bacon, caramelized walnuts, red bell peppers and red onions the day before so all that’s left to do is chop 2 apples – that’s it for for an easy side that doesn’t require the oven!
- Tame Red onion: I recommend soaking the red onion in water first to remove some of the bite if you tend to find red onion to strong. To do this, place red onion in a fine mesh sieve, then submerge the sieve in a large bowl of water for 10 minutes. After 10 minutes, remove sieve and thoroughly dry onions with a paper towel.
- Scale Apple Salad recipe up or down. This Apple Salad is easy to double for a crowd or cut it in half for lunches or a small number.
Apple Salad Recipe Variations
- Can I use different nuts? You can swap the walnuts for caramelized pecans or almonds if you prefer. If you don’t want to caramelize your own nuts, then you can buy them at specialty stores such as Trader Joes.
- Can I add different seeds? Absolutely! just make sure it’s roasted and salted. Sunflower seeds, pine nuts, pistachios are all tasty.
- Can I add other vegetables? Yes! Cucumbers, shredded carrots, broccoli, etc. would all be delicious. Roasted butternut squash, or roasted beets would also be fab!
- Can I add other fruit to Apple Salad? Creamy avocados would be a welcome addition if they are your thing. Pears, Mandarin oranges, mangos, pineapple, raspberries, blueberries, are all welcome additions; just take care that you don’t make your Apple Salad too sweet with sweet fruit. You may want to consider offsetting the sweetness of additional fruit with tart apples such as Granny Smith apples.
- Can I add grains? I think this Apple Salad would be superb with the addition of cooked quinoa, wild rice, brown rice, farro or couscous.
- Can I use a different cheese? You can any soft crumbly cheese such as goat cheese, blue blue cheese or Gorgonzola.
- Can I add protein? Absolutely ! Make this Apple Salad a main dish by adding shredded chicken, shrimp or tofu.
Can I make Apple Salad Ahead of Time?
This Apple Walnut Salad can be made 100% ahead of time then just tossed together when ready to serve!
- Apples. The Apples can be sliced up to 24 hours ahead of time and soaked in a mixture of apple juice and lemon juice. I’ve detailed several options below to prevent oxidation which begins as soon as you slice the apples.
- Vegetables: You can chop your Romaine lettuce, bell peppers, and red onions up to 24 hours ahead of time. Store veggies in separate airtight containers or in sealable bags with a paper towel so they stay fresh and crisp. I do not recommend storing your pre-cut veggies longer than a day because the beauty of this salad is its freshness.
- Nuts. The caramelized walnuts can be made up to one week ahead of time and store in a sealed plastic bag or airtight container at room temperature. I often like to double the nuts for future use.
- Bacon. The bacon can be made up to 24 hours ahead of time but it will become increasingly soft the longer it sits in the refrigerator. For the crispiest bacon, make it as close to assembling as possible.
- Dressing: You can make the Apple Salad dressing up to 5 days ahead of time and store it in an airtight container in the refrigerator. I actually recommend making the dressing ahead of time because it allows time for the flavors to build and meld. Dressing also tastes 1000X better chilled.
HOW DO I KEEP APPLES FROM TURNING BROWN IN SALAD?
- My favorite way to keep apples from oxidizing and turning brown after slicing is to put them in a bowl of apple juice with a splash of lemon juice. This way they retain their apple flavor and don’t become bitter like soaking in lemon juice can do.
- Alternatively, you can toss them in some of the dressing because the apple cider vinegar will help keep them fresh.
- Thirdly, If you only have lemon juice on hand, then mix ½ cup water and 2 tablespoons lemon and then toss your apples in the mixture.
All of these methods will prolong the oxidation process, but you still want to slice your apples as close to serving as possible.
HOW DO I SERVE Apple Salad SALAD?
There are three ways to serve Apple Salad:
- If you don’t expect or want leftovers: add all of the salad ingredients to a large bowl and toss with desired amount of dressing.
- If you expect leftovers: add all of the salad ingredients to a large bowl except bacon and dressing. Let individuals top dress their own servings with dressings and bacon.
- Create a Salad Bar: line up all of the salad ingredients in separate serving bowls and let guests assemble their own Apple Salad. This works particularly well if you are making Apple Salad a main dish salad with shredded chicken or shrimp and are including more of the veggie, fruit, grain or cheese variation options.
HOW LONG DOES APPLE SALAD LAST IN THE FRIDGE?
The Apple Salad is best served within an hour when tossed with the dressing because it will become soggy. If you hold the dressing, the salad can last up to two days stored in an airtight container in the refrigerator.
What do I serve with Apple Salad?
This Apple Salad makes a superb addition to all your holiday festivities! Serve it with Herb Butter Turkey, Brown Sugar Glazed Ham, Honey Baked Ham,Garlic Herb Butter Pork Tenderloin,Pot Roast, Beef Tips and Gravy, and Slow Cooker Honey Balsamic Roast Beef.
Best Dressing for Apple Salad
The Dressing for this Apple Salad is everything. It’s a tantalizing Apple Poppy Seed Vinaigrette that takes minutes’ to whip up! It’s a quick whisking of apple cider vinegar, honey, sugar, dry minced onion and olive oil and tastes like gloriously refreshing sweet and tangy apples and poppy seeds.
And just a note – I was wondering why my dressing was looking kind of green – but then I remembered from kindergarten that yellow honey/apple cider vinegar + blue poppy seeds = somewhat green AH-mazing dressing.
Toss all the deliciousness together and you have a harmony of flavor and texture that is so drool worthy, you won’t be able to stop crunching its heavenly goodness. When’s the last time you cold say that about a salad?!
LOOKING FOR MORE HOLIDAY SALAD RECIPES?
- Apple Salad with Apple Poppy Seed Vinaigrette
- Fall Salad with Pomegranate Vinaigrette
- Pear Salad with Creamy Pomegranate Dressing
- Green Bean Salad with Basil Balsamic Vinaigrette
- Roasted Butternut Squash Salad with Cranberry Vinaigrette
- Cranberry Apple Shaved Brussels Sprouts Salad
- Cranberry Pomegranate Ambrosia Salad
- Winter Fruit Salad with Honey Lime Poppy Seed Dressing
Want to try this Apple Salad Recipe?
Pin it to your SALAD, SIDE, THANKSGIVING or HOLIDAY Board to SAVE for later!
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©Carlsbad Cravings by CarlsbadCravings.com
Apple Salad with Apple Poppy Seed Vinaigrette
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Ingredients
Apple Cranberry Bacon Salad
- 1 small head romaine lettuce, chopped
- 8 oz. baby spinach
- 2 Fuji or honeycrisp apples, thinly sliced
- 1 cup dried cranberries
- 6 slices bacon, cooked and crumbled
- 1 red bell pepper, chopped
- 1/2 small red onion, thinly sliced
- 1/3 cup feta cheese crumbles
- 1/2 cup roasted salted pepitas (or sunflower seeds)
- 3/4 cup Recipe Caramelized Walnuts
Apple Poppy Seed Dressing
- ¼ cup apple cider vinegar
- 1/4 cup honey
- 1-2 tablespoons sugar to taste
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried minced onion
- 3/4 cup extra virgin olive oil
Instructions
- Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
- When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
Notes
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You might also like these holiday recipes:
Cranberry Apple Pecan Wild Rice Pilaf
Maple Dijon Green Beans with Caramelized Pecans, Bacon & Feta
Kimberly says
This looks amazing!!!
Jen says
Thank you so much Kim!! I think you and your family will love it! xoxoxo
Ann Baird says
There is no recipe here. I can come up with the salad pretty much by looking at pictures, but not the dressing. Has the recipe been removed?
Jen says
My apologies Ann as I am having problems with my recipe plugin. Here it is:
Apple Cranberry Bacon Salad
1 small head romaine lettuce
8 oz. baby spinach
2 Fuji or honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1/3 cup feta cheese crumbles
3/4 cup Recipe Caramelized Walnuts
Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
1/4 cup honey
3 tablespoon sugar
1 tablespoon poppy seeds
1/2 teaspoon salt
1 teaspoon dry minced onion
3/4 cup extra virgin olive oil
INSTRUCTIONS
Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
RECIPE NOTES
All ingredients are a guideline. Add more or less of your favorite salad fixings!
*The caramelized nuts recipe makes 1 cup nuts. I suggest making 1 cup caramelized walnuts and using the desired amount in the salad and eating/storing the rest
Dorothy Dunton says
Hi Jen! You are transforming my Thanksgiving menu! I love poppy seed dressings. I usually do a waldorf salad, but not this year! The berry feta salad also caught my attention. I don’t eat fast food, but when we are on the road I will get a salad with fruit (I carry my own salad dressing). 🙂
Jen says
LOL! your menu will end up being the same as at my house – maybe we should just combine 🙂 I LOVE salads with fruit – and between the apple cranberry and berry feta – you can’t go wrong!
Whitni @ A Cookie & A Kiss says
That title is a whole lotta yumminess! I definitely need to try to make those candied walnuts! I haven’t had candied walnuts in years!
Jen says
Thank you Whitni! And YES, candied walnuts are SO good especially in salads! Enjoy!
Kristin says
Looks beautiful! The wood serving spoons… amazing! <3
Have a great week and keep up the great work!
K-
Jen says
Than you so much Kristin, I really appreciate it! I hope you have a fabulous weekend as well!
Lori says
Wow! I made this salad for my family and my son’s girlfriend said it was the best thing that I have ever made for her. With that vote of confidence I took it to my sonority weekend, AGD sisters for 40 plus years. Another set of raves, and I sent out your link. I’m not sure how I found you , but I’m sure it had to do with food :). After reading your blog the connections blew me away. My mom lives in Carlsbad too, but I have a dear friend with CF waiting for lungs that really drew me to you. I shared your blog with her today and I hope it gives her hope and strength.
Jen says
Hi Lori I am thrilled your family and then your AGD sisters loved this salad – yay! And what a SMALL world!! Your mom and I might even shop at the same grocery store 🙂 I hope and pray your friend will be blessed with new lungs soon! That is an exciting and scary place to be. I will be celebrating my 16 year lung transplant anniversary this month and it is the greatest miracle in my life. If she ever needs to talk to someone, please have her message me. I know how helpful it can be to talk to someone who has been through it. Thanks Lori! xo
marcia says
Jen! The only thing better than a good friend, is a delicious salad to share.
Had a friend coming for lunch today….. and was in a BIG RUSH this morning….. but once I got all the ingredients on the counter, the salad went together likety-split. Easy, Beautiful, and Delicious. Now that is a winner! Thanks for your inspiration!
Jen says
YAY! so happy you enjoyed the salad Marcia, and what a fun thing to make for friends! I love your first line – might have to borrow that some time 🙂 xoxox
Katie says
Is there a reason I can’t see the ingredient list? :S I’d love to make this salad, and can figure it out, but I’d like to know how to make the dressing!
Jen says
Hi Katie, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience!
Connie says
I’m having difficulty finding the vinaigrette recipe and the ingredients list for the salad – how much you recommend of each item… I also don’t see the candied walnuts directions? Can you please help? I’d love to make this for my Bunco group next week!
Jen says
Hi Mary, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved tomorrow! Thank you for your patience!
Janie Landis says
Jen, I love your recipes but the Apple Walnut salad didn’t include any ingredients, just the instructions. Will you repost with the list of ingredients included for the salad & vinaigrette? Many thanks!
Jen says
Hi Janie, I am SO sorry! I switched servers over the last couple days and have had some technical difficulties – like ingredients missing – ahh!!! Hopefully it will all be resolved ASAP! Thank you for your patience!
Arianne Morgan says
The ingredients aren’t showing up? Help! I want to make this salad tonight for a friend who just had surgery 🙂
Jen says
Hi Adrianne, I am not sure why the ingredients aren’t showing up for you, sorry! Here you go and you are so sweet to bring this to your friend!
Apple Cranberry Bacon Salad
1 small head romaine lettuce
8 oz. baby spinach
2 Fuji or honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1/3 cup feta cheese crumbles
3/4 cup Recipe Caramelized Walnuts
Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
1/4 cup honey
3 tablespoon sugar
1 tablespoon poppy seeds
1/2 teaspoon salt
1 teaspoon dry minced onion
3/4 cup extra virgin olive oil
Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
NUTS
1 cup nuts
1/4 cup sugar
1 tablespoon butter
1/4 teaspoon cinnamon (optional)
Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
Carol Suzuki says
I’m trying to print the Apple Cranberry Bacon Salad (which looks so yummy!) but there doesn’t seem to be a list of ingredients.
Jen says
Hi Carol, I can see them on my end so I am not sure what is going on – so sorry about that! Here you go:
Apple Cranberry Bacon Salad
1 small head romaine lettuce
8 oz. baby spinach
2 Fuji or honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1/3 cup feta cheese crumbles
3/4 cup Recipe Caramelized Walnuts
Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
1/4 cup honey
3 tablespoon sugar
1 tablespoon poppy seeds
1/2 teaspoon salt
1 teaspoon dry minced onion
3/4 cup extra virgin olive oil
Julie | This Gal Cooks says
This salad is GORGEOUS, Jen! I bet it tastes incredible. 🙂
Jen says
Thank you so much Julie, you are so sweet! It is a delicious one!
leslie says
this format is not at all user friendly. there is no list of ingredients or explicit instructions on what ingredients to put together etc. the only thing you can print are your #1 and 2 steps which make no sense.
you obviously don’t know how to correctly write a recipe.
Jen says
Hi Leslie, if you would have read the previous comments you would see that I am having problems with my recipe plugin and it is not working correctly. I am working on fixing the formatting but it is taking time. The full recipe can be seen above in the comments.
Becky says
Hi, I found this recipe on Pinterest – but when I’m looking at your website, I don’t see a list of ingredients, only the prep time, servings, then right into instructions. Is my computer not loading this right? I was really hoping to make it for Thanksgiving this year! Thanks!
Becky says
So I don’t know if my previous comment actually posted. I was posting about the ingredients not being there… As soon as I hit the “post comment” button, the page reloaded and all the pictures and ingredients showed up, as well as everyone else’s comments about the ingredients not being listed. (Most of the comments weren’t there before.) I wonder if it has something to do with cached versions of your website? (I don’t know enough about it to be sure.) Or maybe the Pinterest link that everyone is seeing is wrong? Not sure, but now that I’ve gotten it to work I’m excited to try this recipe for Thanksgiving this year! 🙂
Jen says
Hi Becky, thank you for your comment! I think you are right about the cached version. I have cleared my history so I see it totally fine but depending on everyone’s settings, I think it could still be the older version. I’ll see what I can do though on my end about clearing the cache. Thank you for taking the time to comment and help me out!
Tracey Lisse says
Am I the only one metric challenged? I tried the US Imperial option and it still gave me measurements that were unfamiliar to me. This looks fantastic and I would love to make it for Thanksgiving this year!!!
Jen says
Hi Tracey, if its giving you weird, numbers please see the full recipes posted in the comments a few comments back. Thanks!
Cindy says
The recipe has no ingredients just the instructions.
Jen says
Just emailed it to you.
Sara says
I’m making this salad for my family for thanksgiving. I’m terrible with recipes that have no measurements to them (they taste horrible!). What are the measurements to the dressing, it only lists the ingredients and I have no idea how much, or little, of each to make it taste right, or as it should be. Thanks so much!
Jen says
Just emailed it to you!
Karen says
As usual, your salad was the hit of the T-day celebration! With all the heavy carbs, this delicious and refreshing salad was the perfect addition to our meal. I love bacon but there are family members who don’t eat pork and even the turkey bacon was yummy in the salad. Hubby said it was the best dish on the table! So thank you for your creative and wonderful recipes. I’m already researching your site to see what recipe can top this as the bar is now set really high for the next holiday meal. Thank you and I hope you and your family had a great Thanksgiving.
Jen says
Thank you so much Karen! I absolutely love hearing this was the hit of Thanksgiving! If you are looking for other yummy holiday recipes, my Herbed Gruyere Scalloped Potatoes are one of my favorites(the sweet potato version is also amazing) as is my Butternut Squash Risotto and Ricotta Creamed Corn – to name a few 🙂 Good luck! Happy belated Thanksgiving!
Jessica says
I made extra of the salad dressing. Do I store that in the fridge or leave out at room temperature? Made this for Thanksgiving :).
Jen says
I would store in the refrigerator 🙂
Debra Recipes says
The recipe that I need to try immediately at home. I can not wait to get started it!
Jen says
Thanks Debra, I think you’ll love it!
Debby says
The Apple Candied Walnut Salad with Poppy Seed Vinaigrette is a go to fall salad for me. It is always a hit. I made it just today, had a group in for a fall lunch. Everyone loved it. Thanks again for always delivering with wonderful, tasty recipes.
Jen says
You made my day, thank you so much Debby! I’m honored this is Apple Salad is your go-to Fall salad and that you’re making and enjoying my recipes!