Apple Walnut Salad

Summertime means salad time in my mind. All I want is something light and crisp to eat, none of these heavy meals. Just give me fresh fruits and veggies, and very little else, and I will be one happy camper.

I made this salad for a shabbat dinner I hosted at the beginning of the summer. I made it because all my normal go-to salad ingredients were being used in other dishes in the meal, so I had to think a little out of the box. I had three different kinds of beautiful greens from my CSA box, so I put them all together, chopped up a few apples, sprinkled on the nuts, and tossed it all with my new obsession, my homemade honey mustard vinaigrette. It was so good, that I made it again the next week. And the next. In fact, I’m eating it right now.

The point is, this salad is simple, crisp, refreshing, and delicious. The sweet apple is nicely offset by the tart cherries, and the walnuts add something to crunch on. The honey mustard vinaigrette is light enough that it doesn’t take away from the freshness of the salad. The whole thing is quick to throw together and always comes out well. This is not a salad that can be your entire meal, but it is a lovely accompaniment to a light sandwich or a chilled soup. I highly recommend eating it outside on a warm sunny day or a breezy summer evening.

Apple Walnut Salad
Serves 2


1/2 head of green or red leaf lettuce
1 apple, gala or pink lady
1/2 cup chopped walnuts
1/4 cup dried and unsweetened cherries (I love the unsweetened, unsulfered ones from Trader Joe’s!)
1/4 cup Honey Mustard Vinaigrette


1. Put the nuts in a small pan on medium heat. Toss every minute or so, until the nuts are heated through and you can smell them. Remove from heat and allow to cool. Set aside (please note – this step is totally optional, but takes very little time to bring the walnuts up to a whole new level).

2. Wash, dry, and chop the lettuce into bite sized pieces. Chop the apples into bite sized pieces as well.

3. Toss the lettuce, apples, cherries, and nuts with the vinaigrette and serve immediately (or hold off on the dressing and the nuts and add them in when you’re ready to serve).


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