This Warm Apple Walnut Salad with Maple Dressing is a cozy fall favorite, filled with sautéed apples, toasty walnuts, crisp greens, and a comforting maple vinaigrette. It’s a 20-minute, one-skillet wonder that’s equal parts sweet, savory, and satisfying—perfect as a side or a light main dish.

Warm Apple Walnut Salad with Maple Dressing

Why You’ll Love This Recipe

I love how this salad captures the essence of fall in every bite. The warm apples soften the greens just enough to make them comforting, while the toasted walnuts add that perfect crunch. The maple vinaigrette pulls everything together with its sweet-spiced warmth. It’s ideal for weeknights when I want something quick and nourishing, and it always impresses on holiday tables. There’s no need for fancy ingredients or culinary tricks—just real food that brings big flavor and a cozy vibe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tbsp butter (or olive oil)
4 large apples (Honeycrisp or Gala), cored and sliced
8 cups mixed greens (spinach, arugula, or spring mix)
2 cups toasted walnuts
1 cup crumbled goat cheese or feta (optional)
½ red onion, thinly sliced
Salt and pepper, to taste

For the Warm Maple Dressing:

½ cup olive oil
¼ cup apple cider vinegar
¼ cup maple syrup
2 tbsp Dijon mustard
1 tsp ground cinnamon
Pinch of nutmeg
Salt and pepper, to taste

Directions

Preheat the oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8–10 minutes until golden and fragrant. Let them cool.
In a large skillet, melt the butter over medium heat. Add apple slices in a single layer and cook for 3–4 minutes per side until golden and tender-crisp. Work in batches if needed. Transfer to a plate.
In a small saucepan, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, nutmeg, salt, and pepper. Warm over low heat for 2–3 minutes until smooth and glossy. Do not boil.
In a large bowl, layer the mixed greens first. Top with the warm apples, toasted walnuts, red onion, and goat cheese or feta if using.
Drizzle with about ¾ of the warm dressing and toss gently to combine. Add more dressing if needed and adjust seasoning to taste.
Serve immediately while everything is warm and fresh.

Servings and Timing

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Add grilled chicken or pan-seared halloumi for a heartier main dish.
Mix in roasted butternut squash or dried cranberries for extra fall flair.
Swap walnuts for pumpkin or sunflower seeds for a nut-free version.
Use vegan cheese and olive oil instead of butter for a fully plant-based version.
Add a splash of bourbon to the dressing while warming for a deeper flavor twist.

Storage/Reheating

I never store this salad fully assembled because the warm components wilt the greens too much. Instead, I prep the elements in advance: toast the nuts, slice the apples and onion, and make the dressing. I store each component separately in the fridge. When it’s time to eat, I sauté the apples and reheat the dressing gently before tossing everything together fresh. The dressing keeps well in the fridge for up to a week—just shake and warm before using.

FAQs

What apples are best for this salad?

I prefer Honeycrisp for their sweet crunch or Gala for a firmer bite. I avoid mealy apples like Red Delicious. For a twist, pears work beautifully too.

Can I make this salad in advance?

I prep all the components ahead—toast the nuts, slice the produce, and make the dressing—but I only assemble it just before serving. This keeps everything crisp and fresh.

How do I keep the dressing from separating?

Dijon mustard helps emulsify the dressing. If it separates, I whisk it with a bit of hot water to bring it back together. Always warm gently and never boil.

What if my apples turned out mushy?

That usually means I either overcrowded the skillet or cooked them too long. I always work in batches and keep it to 3–4 minutes per side for the best texture.

Is it okay to skip the cheese?

Absolutely. I sometimes leave it out for a lighter or vegan version. The salad still delivers great flavor with the warm apples and maple vinaigrette.

Conclusion

This Warm Apple Walnut Salad with Maple Dressing has become one of my favorite go-to recipes when I want something that feels special but is incredibly simple to make. It’s cozy, colorful, and packed with flavors that speak to the best parts of fall. Whether I serve it at a holiday dinner or throw it together on a weeknight, it always delivers comfort, crunch, and just the right amount of sweetness. I love how customizable it is, and that maple dressing? I could eat it with a spoon.