Honeycrisp Apple Walnut Salad (Printable Version)
Crisp apples, candied walnuts and blue cheese with arugula and frisée, dressed in a honey-spiced cider vinaigrette.
# Ingredients:
→ Salad Base
01 -
1 head Frisée lettuce, chopped into bite-size pieces
02 -
2 cups wild arugula
03 -
2 large Honeycrisp apples, unpeeled, sliced into thin matchsticks
04 -
1 cup candied walnuts
05 -
¼ cup blue cheese, crumbled
→ Spiced Cider Vinaigrette
06 -
4 tablespoons apple cider vinegar
07 -
2 ½ tablespoons honey
08 -
¼ teaspoon cinnamon
09 -
¼ teaspoon black pepper
10 -
¼ teaspoon cumin powder
11 -
¼ teaspoon salt
12 -
¼ cup olive oil
# Steps to Follow:
01 -
Combine apple cider vinegar, honey, cinnamon, black pepper, cumin powder, salt, and olive oil in a mason jar with a lid. Shake vigorously until the vinaigrette emulsifies.
02 -
In a large serving bowl, add the frisée lettuce, wild arugula, candied walnuts, Honeycrisp apple matchsticks, and crumbled blue cheese.
03 -
Drizzle the spiced cider vinaigrette over the salad just before serving, or offer it on the side for guests to dress their own portions.
# Additional Notes:
01 -
Choose firm, crisp Honeycrisp apples for the best texture. Braeburn or Pink Lady apples make good substitutes.
02 -
Blue cheese can be replaced with feta or goat cheese for a milder flavor profile.
03 -
Toasting the candied walnuts briefly in a dry skillet enhances their flavor.
04 -
Adjust the dressing's sweetness or tanginess by modifying honey or vinegar quantities.
05 -
Add grilled chicken or roasted turkey to transform this side into a main dish.
06 -
For a seasonal autumn variation, incorporate dried cranberries and substitute pecans for walnuts.
07 -
Alternative dressings like lemon poppy seed or balsamic reduction complement the apples well.
08 -
For a vegan version, omit blue cheese or use plant-based alternatives and substitute honey with agave or maple syrup.