Name: Apple Walnut Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 red or green apples, quartered, seeds removed, finely sliced; Squeeze of lemon juice (to stop apple browning); 3–4 slices of bacon, cooked and crumbled (substitute smoked tempeh or vegan bacon for a plant-based version); 6 cups mixed salad greens and arugula; ½ red onion, finely sliced; ⅓ cup dried cranberries; 2 tablespoons pumpkin seeds (pepitas); ½ cup feta or goat cheese, crumbled (garnish, optional); 1 tablespoon unsalted butter (use coconut oil for dairy-free); ¼ cup granulated sugar; 1 cup unsalted walnut halves or pieces; Pinch of salt; Pinch of cayenne pepper, optional; 2 tablespoons apple cider vinegar; ¼ cup olive oil; 1 tablespoon Dijon mustard; 1 tablespoon apple butter (or apple sauce) — optional; 1–2 teaspoons maple syrup or honey; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried garlic or 1 minced fresh garlic clove; ¼ teaspoon dried thyme or sage

Description

A crisp, sweet-savory salad featuring apples, bacon, candied walnuts, and mixed greens, perfect for any occasion.

Ingredients

2 red or green apples, quartered, seeds removed, finely sliced
Squeeze of lemon juice (to stop apple browning)
3–4 slices of bacon, cooked and crumbled (substitute smoked tempeh or vegan bacon for a plant-based version)
6 cups mixed salad greens and arugula
½ red onion, finely sliced
⅓ cup dried cranberries
2 tablespoons pumpkin seeds (pepitas)
½ cup feta or goat cheese, crumbled (garnish, optional)
1 tablespoon unsalted butter (use coconut oil for dairy-free)
¼ cup granulated sugar
1 cup unsalted walnut halves or pieces
Pinch of salt
Pinch of cayenne pepper, optional
2 tablespoons apple cider vinegar
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon apple butter (or apple sauce) — optional
1–2 teaspoons maple syrup or honey
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried garlic or 1 minced fresh garlic clove
¼ teaspoon dried thyme or sage

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Instructions

Make quick candied walnuts: In a medium non-stick skillet, melt butter over medium heat. Add sugar and stir until combined. Stir in walnuts, salt and cayenne (if using) and keep stirring for 3–5 minutes until the sugar fully melts and coats the nuts. Spread nuts on a baking sheet to cool for 10 minutes.
Prepare the apples: Core and thinly slice the apples. Toss slices with a squeeze of lemon to stop browning.
Make the dressing: Combine apple cider vinegar, olive oil, Dijon, apple butter (or applesauce), maple syrup (or honey), salt, pepper, garlic, and thyme in a jar. Shake or whisk until emulsified.
Cook the bacon until crispy, drain on paper towels, then crumble.
Assemble the salad: Place greens in a large bowl. Add half the apple slices and red onion. Drizzle with about half the dressing and toss to coat. Scatter cranberries, pumpkin seeds, candied walnuts, crumbled bacon, remaining apple slices, and crumbled cheese. Drizzle remaining dressing and toss gently to serve immediately.

Notes

Keep the candied nuts separate if making ahead. Serve salad immediately for maximum crunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: American