Last Updated on January 15, 2024

My apple walnut salad is crispy, creamy, and made with fresh ingredients. This easy spinach walnut salad recipe comes together with simple ingredients, an explosion of flavors, and all the best textures in one bowl. Tart apples, creamy avocado, and crunchy walnuts go together beautifully!

spinach apple salad with nuts

This apple walnut salad recipe is one of my favorite fall salads. It’s super convenient to make now that I have an apple tree in the backyard. The best part? It’s sweet, salty, tangy, and just a little bit smoky.

Plus, this spinach apple salad with nuts is perfect if you’re not super hungry or if you’re in the mood for something light and refreshing. It’s more of a side salad or pre-dinner salad.

To make it a complete meal, all it needs is some protein — and my favorite is falafel patties! It’s an easy way to transform this salad into something that’s almost warming, while still being filling and plant-based.

why you’ll love this apple walnut salad recipe

• Made with fresh ingredients
• Easy
• Vegan
• Packed with flavor
• Delicious any time of year
• Easy to customize

apple salad ingredients

• 1 bunch of spinach, washed and dried (about 2.5 cups)
• 1/4 cup of walnuts, chopped
• 1/2 a cup of diced green apples
• 1/4 cup of red onions
• 1/4 cup of cashew cheese
• 1/2 and avocado
• balsamic vinaigrette
• 2 tablespoons of chia seeds
• pinch of salt

how to make apple walnut salad

step 1: prepare ingredients for spinach walnut salad

Wash all produce, including both the spinach and apples to remove dirt, bugs, and pesticides. Slice apples, onion, and avocado into uniform pieces.

Roughly chop the walnuts and ensure your cashew cheese is in bite-sized pieces.

step 2: combine in a bowl

Add everything to a bowl with enough room for tossing or layer the ingredients for an individual-sized salad. You can also double or triple the ingredients to make a large batch in a serving bowl.

step 3: season and dress

Season with salt (and pepper, if you’d like), then drizzle with balsamic vinaigrette. Serve your apple walnut salad immediately and enjoy!

spinach apple salad tips

• Remember to salt your salad leaves before dressing them. I find that this really elevates a salad and makes it super tasty. Just a pinch goes a long way!
• Cut apples, onions, and avocado into uniform bite-sized pieces. It makes it easier to eat and looks pretty too.
• Feel free to add other fruits and veggies! Sliced pears would be good. Or give it a drizzle of maple syrup for some added sweetness.
• You can make this apple walnut salad recipe with pecans, pistachios, almonds, or any other kind of nuts you enjoy.
• Add some citrus to this salad with apples and walnuts! Squeeze lemon, lime, or orange juice over the top to give it a burst of flavor.

frequently asked questions

what if I want a warm salad?

I really don’t like cold food (as I’m sure you’ve noticed me say countless times), and I often shy away from salads because they’re so cold.

If you’re like me, this apple walnut salad is a really good option because very few ingredients come from the refrigerator.

The walnuts, apples, and avocados are all stored at room temperature. Then, I like to drizzle the spinach with a warm balsamic vinaigrette. This brings the whole salad to a nice room temperature, making it ideal for fall!

Or, you can chill your spinach apple salad for a bit and eat it cold if you prefer. Completely up to you!

can I add fresh herbs?

Yes, absolutely! Parsley or oregano would both be great options for this apple walnut salad. But try out some different herbs to see what you like best.

what kind of apples do I need?

I prefer to use green apples because they are more tart than sweet and complement the other flavors in this spinach walnut salad so well.

However, you can use Honeycrisp, Fuji, or any other kind of apples you like.

how do you store this salad with apples and walnuts?

As a general rule, salads don’t make great meal prep, and this salad with apples and walnuts is no different. However, you can easily store this salad for lunch the next day.

Toss your apple slices in lemon juice before adding to the salad so they don’t turn brown in the fridge. Then, simply cover your spinach walnut salad and refrigerate — without the dressing. Storing it with the balsamic vinaigrette leaves the potential for a soggy salad later on, which no one likes! It’s best to drizzle with your dressing at the time of serving.

What are some of your favorite recipes? I’m thinking about making a dairy free cheddar and apple tart. It just sounds so delicious!