Wash and dry the mixed greens thoroughly; spin or pat them dry so the dressing clings nicely.

Core and thinly slice the apples. If you like, cut half the slices into smaller pieces for easier eating.

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.

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.

Heat a dry skillet over medium heat. Add the walnut halves in a single layer.

Stir or shake the skillet often so they toast evenly — you’re aiming for a warm, fragrant nuttiness and a few golden edges.

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.

In a small jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

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.

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.

Place the mixed greens in your large salad bowl.

Add about half of the sliced apples and half the toasted walnuts.

Drizzle 2/3 of the dressing over the greens — you can always add more, but start light to avoid overdressing.

Gently toss with tongs or salad servers until everything is evenly coated and distributed.

Scatter the remaining apple slices, walnuts, and the crumbled blue cheese on top for a pretty finish.

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.

Taste one forkful. If it needs more brightness, add a tiny splash of vinegar or a pinch more salt.

Serve immediately so the apples stay crisp and the walnuts remain crunchy.

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.