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This hearty Honeycrisp salad combines the perfect balance of crisp apples, tangy blue cheese, and candied walnuts with a spiced cider vinaigrette that brings everything together beautifully. I created this recipe during apple season and it has become my go-to dish for everything from casual family dinners to elegant holiday gatherings.
I first made this salad when I needed something quick but impressive for unexpected dinner guests. They raved so much about it that I now keep the ingredients on hand all through apple season.
Ingredients
- Frisée lettuce provides a slightly bitter base that contrasts beautifully with the sweet apples
- Wild arugula adds a peppery dimension that elevates the entire salad
- Candied walnuts offer sweetness and a satisfying crunch in every bite
- Honeycrisp apples are the star with their perfect balance of sweetness and tartness
- Blue cheese brings a creamy tanginess that cuts through the sweetness
- Apple cider vinegar forms the base of our zippy vinaigrette
- Honey balances the acidity with natural sweetness
- Warming spices like cinnamon and cumin create depth in the dressing
- Olive oil brings everything together with a smooth finish
Step-by-Step Instructions
- Prepare The Vinaigrette
- Combine apple cider vinegar, honey, cinnamon, black pepper, cumin powder, salt, and olive oil in a mason jar. Seal tightly and shake vigorously until the mixture emulsifies and becomes slightly thickened. The spices should be completely incorporated with no clumps remaining. This can be done up to three days ahead and stored in the refrigerator.
- Prepare The Salad Components
- Wash and thoroughly dry the frisée and arugula, tearing the frisée into bite-sized pieces. For the Honeycrisp apples, leave the skin on for color and nutrition, then slice them into thin matchsticks right before serving to prevent browning. Have your candied walnuts and crumbled blue cheese ready in separate bowls.
- Assemble The Salad
- In a large serving bowl, gently toss the frisée lettuce and arugula together until evenly distributed. Scatter the candied walnuts throughout the greens, then arrange the apple matchsticks artfully across the top. Finish by sprinkling the crumbled blue cheese over everything for a beautiful presentation.
- Serve
- Keep the dressing on the side and allow guests to dress their portions individually. This ensures the salad stays crisp and prevents the delicate greens from wilting prematurely. For a more casual approach, dress the entire salad just before serving, tossing gently to coat each ingredient.
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The combination of warming spices in the vinaigrette was actually a happy accident. I was making apple pie one day and had the spices out when preparing this salad. On impulse, I added a pinch to the dressing and discovered it was the perfect complement to the crisp apples and peppery greens.
Making Ahead Tips
This salad can be partially prepared ahead of time to make entertaining easier. Wash and dry your greens up to a day in advance, keeping them wrapped in slightly damp paper towels inside a sealed container in the refrigerator. The dressing can be made up to three days ahead and stored in the mason jar. Simply shake well before using. Wait to slice the apples until just before serving to prevent browning, or toss them with a small amount of lemon juice if you must prepare them in advance.
Perfect Pairings
This Honeycrisp salad pairs wonderfully with roasted poultry dishes like herb roasted chicken or turkey. The tangy sweetness complements the savory flavors beautifully. For a vegetarian meal, serve alongside a hearty butternut squash soup for a complete fall dinner. It also works exceptionally well with grilled pork tenderloin or as part of a holiday spread. For wine pairings, try a crisp Sauvignon Blanc or a light Pinot Noir that won't overpower the delicate flavors of the salad.
Seasonal Adaptations
The beauty of this salad is how easily it adapts to different seasons. In summer, substitute peaches or nectarines for the apples and use a lighter herb dressing. For autumn, add roasted butternut squash cubes and substitute pecans for the walnuts. Winter variations might include blood oranges and pomegranate seeds, while spring could feature strawberries and goat cheese. The basic formula remains the same while the ingredients shift with what's freshest at the market.
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Recipe FAQs
- → What can I substitute for Honeycrisp apples?
If Honeycrisp apples aren't available, Braeburn or Pink Lady apples make excellent substitutes as they offer similar crisp texture and sweet-tart flavor balance that works well in this salad.
- → How can I make this salad vegan?
To make this salad vegan, simply omit the blue cheese or replace it with a plant-based cheese alternative. Also, substitute the honey in the dressing with maple syrup or agave nectar for a fully vegan option.
- → Can I prepare this salad in advance?
Yes, you can prepare components ahead of time, but for best results, keep ingredients separate until serving. Make the dressing and store it in a sealed container, wash and dry the greens, and prepare the candied walnuts in advance. Slice the apples just before serving to prevent browning.
- → What pairs well with this apple walnut salad?
This salad pairs wonderfully with roasted chicken, grilled salmon, or a hearty soup. It also complements fall and winter meals featuring pork tenderloin or turkey. For a complete vegetarian meal, serve with a warm quinoa pilaf or crusty artisan bread.
- → How long will leftover salad keep in the refrigerator?
Once dressed, the salad is best consumed immediately or within a few hours. Undressed components can be stored separately—greens and prepared ingredients (except apples) will keep for 2-3 days in airtight containers in the refrigerator. Store dressing separately for up to a week.
- → Can I use different nuts instead of walnuts?
Absolutely! Pecans, almonds, or hazelnuts would all work beautifully in this salad. For best results, toast them lightly and consider candying them with a touch of sugar and spice for that sweet-savory contrast that pairs so well with the apples.