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 be made ahead of time for a ZERO STRESS side win!
(Apple Salad recipe from 2014 with updated recipe post and VIDEO)
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Salad with apples video
This Cranberry Walnut Salad is irresistibly crunchy, fresh, & vibrant
What readers are saying about this cranberry walnut salad
This Apple Salad recipe has been a reader favorite ever since I posted it back in 2014, so I thought it was time to make a recipe video and update the post with tips and tricks, recipe variations and make ahead instructions in hopes to entice everyone to jump on this delicious train!
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. – 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
About this salad with apples 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 Cranberry Salad Ingredients
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!
- Romaine lettuce: I love the crunch of Romaine lettuce but you can substitute it with additional 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 your 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 recipe 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.
- pepitas. If you aren’t familiar with pepitas, they are pumpkin seeds! You can also substitute with sunflower seeds. Whichever you use, make sure they are roasted and salted which translates to FLAVOR! I purchase my seeds in the bulk bins at Sprouts.
- 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.
Cranberry walnut salad dressing
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.
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 could say that about a salad?! Here’s what you’ll need:
- Olive oil: Use quality extra virgin olive oil for superior flavor.
- Apple cider vinegar: A favorite for its fruity tanginess that pairs beautifully with the apples. Opt for reputable brands like Bragg and Spectrum Naturals.
- Honey: I suggest clover honey, one of the most popular and widely available types of honey, for its mild sweetness that lets the other flavors shine.
- Sugar: Add more or less depending on how sweet you like your dressing, how tangy your vinegar is and how sweet your honey is.
- Poppy seeds: These boast a mild, nutty, slightly sweet flavor with a subtle crunch.
- Dried minced onions: These dehydrated onions are located with the spices and a favorite in dressings for their longer shelf life and concentrated flavor.
- Salt and pepper: All you need to season the dressing; add more or less to taste.
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!
Apple cranberry salad tips & tricks
- 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 adding additional sugar a teaspoon at a time if desired. 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 onions too strong. To do this, place red onion in a fine mesh sieve, 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 group.
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 stores such as Trader Joes. If you’re not sure your grocery store carries caramelized/candied nuts, be sure go ask!
- Can I add different seeds? Absolutely! Just make sure they’re 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.
Making this apple walnut 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 stored 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.
Keeping apples in this salad with apples from browning
- 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.
Serving cranberry walnut 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.
Keeping apple Cranberry salad 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.
Proteins that go well with apple walnut 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.
It also is wonderful with practically EVERYTHING else that graces your table from Garlic Butter Salmon, to Chicken Divan, to Bolognese, to Crockpot Chili to Million Dollar Mac & Cheese to Oven Fried Chicken. I think the more appropriate question is – What doesn’t this Apple Walnut Salad recipe go with?!
Cranberry walnut salad FAQs
Crisp and slightly tart apples are generally ideal for salads because they add a refreshing and crunchy element to the dish. Some popular apple varieties that work well in salads include:
– Granny Smith: Known for their tartness and firm texture, Granny Smith apples add a nice contrast to the sweetness of other salad ingredients.
– Honeycrisp: Honeycrisp apples are sweet, juicy, and exceptionally crisp, making them a favorite for salads.
– Gala: Gala apples are sweet with a mild tartness and have a pleasant crunch, making them a versatile choice for various salad combinations.
– Fuji: Fuji apples are sweet, juicy, and slightly tart, providing a delightful flavor and texture in salads.
– Pink Lady: Pink Lady apples offer a sweet-tart flavor and crispness that complements both savory and sweet salad components.
– Slices: For a classic look, slice the cored apples into thin, even rounds. You can leave the peel on for added color and texture, or you can peel them if you prefer.
– Cubes or Chunks: Alternatively, cut the cored apples into bite-sized cubes or chunks for a different texture in your salad. Again, you can leave or remove the peel based on your preference.
– Lemon Juice (Optional): If you’re concerned about the apples browning, you can toss them in a bowl with a little lemon juice, or I like to use apple juice with a splash of lemon juice. The acid in the lemon juice helps prevent oxidation and browning.
Cranberry Salad offers a multitude of health benefits. Cranberries are packed with antioxidants and phytonutrients, contributing to overall well-being. These berries are known for supporting urinary tract health, the vitamin C content aids in immune function and skin health, while its dietary fiber promotes digestive regularity and prevents constipation. Additionally, the anti-inflammatory properties of cranberries can help reduce overall inflammation in the body. Coupled with the nutritious components of the salad, such as leafy greens, it becomes a wholesome and delicious way to support cardiovascular health, bolster the immune system, and enjoy the benefits of a nutritious, balanced meal.
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
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Apple Cranberry Salad with Poppyseed Vinaigrette
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Ingredients
Apple Salad
- 1 small head romaine lettuce chopped
- 8 oz. spring salad mix or 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
- 3/4 cup extra virgin olive oil
- 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 onions
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 five days 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.
Video
Notes
TIPS AND TRICKS FOR APPLE WALNUT 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 adding additional sugar a teaspoon at a time if desired. 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 onions too strong. To do this, place red onion in a fine mesh sieve, 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 group.
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 stores such as Trader Joes. If you’re not sure your grocery store carries caramelized/candied nuts, be sure go ask!
- Can I add different seeds? Absolutely! Just make sure they’re 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.
HOW TO MAKE AHEAD
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 stored 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.
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.
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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
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!
Debra 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!
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 it in the refrigerator 😉
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!
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
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
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!
Suzanne says
This looks so good! What a yummy lunch meal prep for the fall!
Jen says
Thank you so much Suzanne, I’m excited for you to try it!
Vanessa says
Thanks for sharing! Does it this dressing keep well? It looks like it would be good on lots of things.
Jen says
Yes, it keeps great! enjoy!
Annette says
Made this salad yesterday & it was a big hit. Flavors were incredible-just wanted to keep eating!! Only change I made was to just toast pecans(trying to cut back a little on sugar) & it was wonderful. Love all of your recipes!
Jen says
You’re so welcome Annette, I’m thrilled this Apple Salad was a big hit! Thanks for making my recipes and taking the time tot comment!
Melissa says
This was a fantastic first course of Thanksgiving dinner! I made a salad bar type area so everyone could top their own salad and I could just wrap leftovers with no soggy lettuce. The candied nuts really add a nice touch and are so easy to do! Dressing is amazing and so easy! Will be using this for lunches all the time now
Jen says
Thanks for your awesome comment Melissa! I’m so pleased this Apple Salad was a winner – and I agree, the nuts are SO good! Love the salad bar idea!
Chris-27 says
This is a great salad. That said, there are many variations of this salad out there … however, not a one of them has all of the truly helpful, step by step notes about how to make it ahead, and serve it in several different ways. Salad bar option for picky eaters being able to choose the various components that work for them … priceless. Thanks!
Jen says
You’re so welcome Chris, thanks for your kind comment!
mike Stefaniszyn says
Awesome looking salad ….but….what’s the calorie count for this . Seems to me that it would be very high …..for a salad !!!!
Jen says
Hi Mike, you will love this salad! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Ilene says
You posted this on Instagram and I instantly knew I had to make it. This is, hands down, the best salad I’ve ever had! I subbed blue cheese and pecans for the feta and walnuts and I added blueberries. I’ve already made it twice in a week. My husband is not a big fan of sweeter dressings or fruit on salads but he really loved this. Thanks for the outstanding recipe!
Jen says
Thank you so much Ilene for taking the time to comment, I’m honored this is the “best” salad you’ve ever had! I love your swaps of blue cheese and pecans as well – yum! Happy Thanksgiving!
Rene Revelle says
Hi Jen,
Getting ready to make this gem! Where on earth did you get the beautiful salad bowl to put it in? Absolutely gorgeous!
Jen says
Thanks Rene! I’m pretty sure I got it at Target but it was years ago. Enjoy the apple salad!
Tara says
Loved everything about this recipe! My teenage boy who doesn’t like salad said it was good. Thank you!
Jen says
That is the ultimate complement, thanks Tara!
Elizabeth says
I just made this for Christmas dinner and it turned out amazing. I fixed this salad and the dressing exactly as directed. I didn’t add the dressing to the salad because I knew there would be a lot of leftovers. So glad I did it that way. I am still enjoying this salad days later. So yummy. Thank you again for another great recipe!!
Jen says
Thank you for taking the time to leave such a wonderful review! I am so happy to hear you enjoyed it!