Vegan Fresh Apple Walnut Salad
This crisp, colorful salad is exactly the kind of dish that makes you feel good about what you're eating — fresh, satisfying, and genuinely delicious without any compromise. Thinly sliced apples bring a juicy sweetness that plays beautifully against the crunch of toasted walnuts and celery, while dried cranberries add little bursts of tartness throughout. The homemade dressing — apple cider vinegar, maple syrup, Dijon mustard, and olive oil whisked together — comes together in minutes and coats every leaf with bright, tangy flavor. Because every ingredient here is entirely plant-based, there's no need to scrutinize labels or swap anything out; it's naturally free of animal products from start to finish. Toasting the walnuts in a dry skillet is a small step that makes a big difference, deepening their flavor and giving the whole salad a warm, nutty backbone. It serves four, making it a great option for a weeknight dinner starter or a shareable lunch that actually impresses people.
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Learn more →Ingredients
4 servings
For the salad
- ½ cup walnut halves
- 5 oz mixed greens
- 2 medium apples, cored and thinly sliced
- 2 stalks celery, thinly sliced
- ¼ cup dried cranberries
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra virgin olive oil
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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