Apple Walnut and Blue Cheese Salad

When crisp apples, crunchy walnuts, and creamy blue cheese come together in one bowl, magic happens. This apple walnut and blue cheese salad is the perfect mix of flavors and textures — sweet, nutty, tangy, and fresh all at once. It’s simple enough for a quick weekday lunch yet elegant enough to serve at dinner parties or during the holidays.

This dish truly shines in the cooler months when apples are at their peak, making it a go-to fall apple salad or even a winter salad that brightens up heavier seasonal meals. The combination of ingredients feels cozy and refreshing, balancing richness with freshness in every bite. The sharpness of blue cheese complements the sweetness of the apples beautifully, while the toasted walnuts add that irresistible crunch and depth.

What makes this walnut salad recipe stand out is how easy it is to put together without compromising flavor. A drizzle of honey-Dijon vinaigrette ties everything together with a sweet-tart finish. It’s one of those salad recipes with blue cheese that never fails to impress — vibrant, flavorful, and full of personality. Whether you’re serving it alongside roasted chicken, grilled salmon, or enjoying it on its own, it just might become the best salad you make this season.

If you’ve ever wondered how to make apple walnut salad taste restaurant-worthy, the secret lies in the balance — crisp, fresh apples, high-quality blue cheese, and perfectly toasted nuts. The contrast is what makes this blue cheese apple salad so satisfying. Every forkful offers a bit of creamy, crunchy, and juicy goodness.

This blue cheese walnut salad isn’t just a side — it’s a showstopper. With minimal prep and maximum flavor, it’s the kind of dish that feels fancy without any fuss. Whether you call it an apple walnut blue cheese salad or simply your new favorite, it’s a refreshing way to bring together the best of the season’s ingredients in one beautiful bowl.

Why You’ll Love It

• The perfect balance of flavors: Sweet, crisp apples meet the sharp bite of blue cheese and the earthy crunch of walnuts — a combination that feels both bold and refreshing.
• Simple ingredients, gourmet taste: You don’t need fancy ingredients to make it taste special. With just a few everyday staples, you’ll have a dish that looks and tastes like it came from a restaurant.
• A salad for every season: While it’s especially lovely as a fall apple salad or winter salad, it’s light enough to enjoy year-round. It pairs effortlessly with everything from cozy soups to grilled meats.
• Make-ahead friendly: You can prep the dressing and chop the ingredients ahead of time, then toss everything together right before serving — perfect for busy days or entertaining guests.
• Endlessly adaptable: Try swapping apples for pears, adding dried cranberries, or mixing in baby spinach for a twist. It’s one of those salad recipes with blue cheese that you can customize to fit your taste.

Ingredient List

For the Salad:

• 2 crisp apples (Honeycrisp or Fuji), thinly sliced
• 1 cup walnut halves, toasted
• 4 cups mixed greens (like arugula, spinach, or spring mix)
• ½ cup crumbled blue cheese
• ¼ small red onion, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Ingredient Notes

• Apples: I love using Honeycrisp for their crunch and natural sweetness. If you prefer something more tart, Granny Smith is a great pick. Slice them just before serving so they stay fresh and crisp.
• Walnuts: Toasting them is non-negotiable! It brings out their rich, nutty flavor and adds that perfect crunch to the salad.
• Blue Cheese: Go for a creamy, mild one like Danish Blue or Gorgonzola if you don’t want it too strong. I always use Point Reyes Original Blue when I can find it — it adds so much flavor.
• Mixed Greens: A mix of baby arugula and spinach gives a great balance — peppery meets tender. You can also use romaine for extra crunch.
• Dressing: Don’t skip the honey — it rounds out the sharpness of the blue cheese and vinegar beautifully, giving the dressing a smooth, balanced finish.

Kitchen Equipment Needed

• Large salad bowl: For tossing everything together without spilling — I like using a wide wooden bowl because it makes mixing so much easier.
• Small jar or whisk: To mix the dressing. A jar with a lid lets you shake it up quickly (and store leftovers, too).
• Cutting board & sharp knife: For slicing apples and onions neatly — a good chef’s knife makes the prep faster and cleaner.
• Skillet or baking sheet: To toast the walnuts evenly. I prefer using a dry skillet for more control over the toasting.
• Tongs or salad servers: For gently tossing the salad so the blue cheese doesn’t crumble into mush.

Instructions

Prep the Ingredients (Step 1)

1. Wash and dry the mixed greens thoroughly; spin or pat them dry so the dressing clings nicely.
2. Core and thinly slice the apples. If you like, cut half the slices into smaller pieces for easier eating.
3. Thinly slice the red onion into half-moons. If raw onion is too sharp for you, soak the slices in cold water for 5–10 minutes, then drain.
4. Measure out the blue cheese and have it at room temperature for a minute so it breaks into creamy crumbles easier.

Pro tip: For best texture in this apple walnut blue cheese salad, slice the apples with a sharp knife or mandoline to get even, thin pieces that look pretty and bite consistently.

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Toast the Walnuts (Step 2)

1. Heat a dry skillet over medium heat. Add the walnut halves in a single layer.
2. Stir or shake the skillet often so they toast evenly — you’re aiming for a warm, fragrant nuttiness and a few golden edges.
3. Transfer walnuts to a plate to stop them from cooking further.

Pro tip: Watch walnuts closely — they go from perfectly toasted to burnt fast. You should smell them before you see much color change.

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Make the Dressing (Step 3)

1. In a small jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
2. If using a jar: seal and shake vigorously until the dressing emulsifies. If using a bowl: whisk briskly until the mixture looks glossy and slightly thickened.
3. Taste and adjust — add a little more honey if you want sweeter, or another splash of vinegar if you want more tang.

Pro tip: Whisk continuously and vigorously for a smooth vinaigrette; if your oil and vinegar separate, shake or whisk again just before tossing.

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Assemble the Salad (Step 4)

1. Place the mixed greens in your large salad bowl.
2. Add about half of the sliced apples and half the toasted walnuts.
3. Drizzle 2/3 of the dressing over the greens — you can always add more, but start light to avoid overdressing.
4. Gently toss with tongs or salad servers until everything is evenly coated and distributed.
5. Scatter the remaining apple slices, walnuts, and the crumbled blue cheese on top for a pretty finish.
6. Give a final, gentle toss if needed or leave layered for a composed look.

Pro tip: Add the blue cheese at the end and toss gently — this keeps some larger creamy bites intact and creates visual contrast in the bowl.

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Serve & Final Touches (Step 5)

1. Taste one forkful. If it needs more brightness, add a tiny splash of vinegar or a pinch more salt.
2. Serve immediately so the apples stay crisp and the walnuts remain crunchy.
3. Leftovers? Keep dressing separate and store salad components in an airtight container in the fridge for up to 24 hours. Reassemble just before eating.

Pro tip: If making ahead for guests, toast the walnuts and make the dressing in advance, but wait until the last minute to slice apples and toss everything together — that’s how to make apple walnut salad stay vibrant and fresh.

Tips and Tricks for Success

• Slice apples right before serving: It keeps them crisp and prevents browning — a quick squeeze of lemon juice helps, too.
• Don’t overdress the salad: Start with less vinaigrette and add more only if needed. You want everything lightly coated, not soggy.
• Toast the walnuts fresh each time: Pre-toasted nuts lose their aroma after a few days. Toasting them right before serving gives the best flavor and crunch.
• Use room-temperature blue cheese: It blends better with the greens and gives a creamier bite than when it’s fridge-cold.
• Build in layers: Toss the greens first, then top with apples, walnuts, and cheese for a salad that looks as good as it tastes.

Ingredient Substitutions and Variations

• Cheese swaps: Try feta, goat cheese, or shaved Parmesan for a milder option if blue cheese isn’t your thing.
• Fruit twists: Replace apples with pears, pomegranate seeds, or even roasted grapes for a seasonal spin.
• Nut alternatives: Pecans, almonds, or hazelnuts all work beautifully — just keep them toasted.
• Leafy base changes: Mix it up with kale, romaine, or butter lettuce for different textures.
• Add protein: Grilled chicken, shrimp, or crispy bacon make this blue cheese walnut salad hearty enough for a full meal.
• Dressing upgrade: Swap apple cider vinegar for balsamic or add a teaspoon of maple syrup instead of honey for a cozy fall flavor.

Serving Suggestions

• I love serving this apple walnut blue cheese salad alongside roasted chicken or turkey — the sweet and tangy flavors complement the meat perfectly.
• Pair it with a warm bowl of butternut squash soup for a cozy fall lunch.
• Serve as a starter at dinner parties — the vibrant colors and textures make it a real crowd-pleaser.
• Add it to a cheese and charcuterie board for a sophisticated, easy-to-assemble side.
• For a lighter option, enjoy it with a slice of crusty bread or your favorite whole-grain crackers — it turns the salad into a satisfying solo meal.

Storage and Reheating Instructions

• Salad: Store the mixed greens, apples, and toasted walnuts separately from the dressing in airtight containers in the fridge for up to 24 hours. Assemble just before serving.
• Dressing: Keep in a small jar or container in the fridge for up to a week. Shake or whisk before using.
• Walnuts: Toast them fresh each time — storing them pre-toasted can make them go soft quickly.
• Leftovers: This salad is best eaten fresh — it doesn’t reheat well due to the apples and greens. Reassemble components instead of trying to warm it.
• Blue cheese: Keep crumbled and stored in a small airtight container in the fridge to maintain its flavor and texture.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Prep the dressing, toast the walnuts, and wash the greens in advance. Keep apples and cheese separate until just before serving to keep everything fresh and crisp.

Can I use a different type of cheese?

Absolutely! Feta, goat cheese, or shaved Parmesan all work nicely if you prefer a milder flavor than blue cheese.

How do I prevent the apples from browning?

A light squeeze of lemon juice over the slices or prepping them just before serving keeps them bright and fresh.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, or crispy bacon are all delicious additions to turn this blue cheese walnut salad into a heartier dish.

Are there good alternatives to walnuts?

Yes, toasted pecans, almonds, or hazelnuts can be used instead — just toast them lightly for maximum flavor and crunch.

Can I change the greens?

For sure! Arugula, spinach, romaine, or even kale all work. Mixing different greens adds more texture and flavor.

Did you try this apple walnut blue cheese salad? Let me know in the comments how it turned out — I’d love to hear your twists and favorite variations!