Crisp, juicy red apples are the star in this refreshing salad. They provide color, sweetness and crunch that pairs perfectly with the earthy toasted walnuts and hearty mixed greens. What really sets this salad apart is the delightful, tangy Walnut Vinaigrette dressing. It’s quick and easy to prepare, with just 3 ingredients, too!
- 1/4 cup raspberry balsamic vinegar – See Note
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/2 cup walnut oil – see Note
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Mixed Green Salad
- 10 ounces mixed baby greens (spinach, arugula, lettuce)
- 2 large Gala or other red apples, unpeeled, cored and chopped into 1/2 to 3/4-inch pieces or sliced
- 1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled – see Note
- 1 cup chopped walnuts, lightly toasted
- In a medium glass jar with fitted lid (an empty Dijon mustard jar works well), whisk together the vinegar, lemon juice and oil until well blended. Season to taste with salt and pepper.
- Cover and set aside for at least 30 minutes, to allow the flavors to blend.
Mixed Green Salad
- In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese.
- Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over).
- Season to taste with salt and pepper and serve.
Note on balsamic vinegar: If you can’t find raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey.
Note on walnut oil: If you can’t find walnut oil, or don’t want to spend the money, substitute extra virgin olive oil and add a few more walnuts.
Note on Stilton cheese: There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t find Stilton, you can substitute Gorgonzola or other forms of blue cheese.
Individual plated variation: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates. Arrange the apple slices in a circular or other decorative pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dressing.
Make ahead: Vinaigrette can be made up to 3 days ahead, covered and stored in the refrigerator. Walnuts can be toasted, cooled completely and stored in an airtight container for up to 3 days as well (no need to refrigerate). Mixed greens can be prepped earlier in the day.
Keywords: salad, apples, make ahead