Preheat the oven to 350 degrees F.
Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.
In a large bowl, combine the toasted rye bread, walnuts, apples, spinach & arugula, cheddar, scallions, parsley and chives. Toss in the lemon juice and remaining olive oil. Season with salt and pepper to taste.
Adapted from Bon Appetit September 2013