Autumn Harvest Salad with Apples and Walnuts

An American-inspired side salad assembled just before serving so the greens stay crisp and the apples stay bright. Toasted walnuts add depth and texture, while a simple apple cider vinaigrette gives the salad a clean, lightly sweet finish.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 60 g Walnuts roughly chopped
• 1 g Fine salt divided
• 30 ml Apple cider vinegar none
• 30 ml Olive oil none
• 5 g Dijon mustard none
• 10 ml Maple syrup none
• 2 g Fine salt divided
• 1 g Black pepper freshly ground, divided
• 15 ml Water for loosening the dressing if needed
• 140 g Mixed salad greens washed and thoroughly dried
• 2 medium Apple cored and thinly sliced
• 30 g Red onion very thinly sliced
• 8 g Fresh parsley leaves picked and lightly chopped

Instructions

1. Toast the walnuts in a small skillet over medium heat with 1 g of the salt, shaking often, until fragrant and lightly deepened in color, about 4 to 5 minutes. Transfer to a plate to cool. The walnuts smell nutty and look lightly toasted, not darkened or burnt.
2. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, remaining 2 g salt, 1 g black pepper, and the water if you want a looser dressing. The dressing looks emulsified and lightly glossy.
3. In a large bowl, combine the mixed greens, apple slices, red onion, and parsley. Add the dressing and toss gently until just coated. The greens are evenly dressed but still look crisp and unbruised.
4. Add the toasted walnuts and toss briefly, then serve immediately. The salad is crisp, the apples are fresh, and the walnuts stay crunchy.