Walnuts candied with maple syrup, cinnamon and chili powder are the star of this apple walnut salad with blue cheese and pomegranate seeds.
I’ve been oohing and aahing at all the fall fruits and vegetables at the farmers market.
Every year I think I’m going to be sad saying goodbye to summer and the berries and everything else that goes with it, but then I see the oranges and golds of autumn.
Right now I’m on a major apple kick that isn’t going to end anytime soon.
Apples really are one of nature’s perfect foods. You can just eat a whole apple in your hand. It doesn’t need anything else.
From the cinnamon-spiked muffins I baked last week that were loaded with apples to my afternoon snack routine of apple slices smeared with peanut butter, I can’t get enough.
No matter the color, red, yellow or green, I will take everyone.
I also like to sample the seemingly endless varieties. My only requirement is that they are crisp.
I can’t stand a mushy apple. Apologies to Red Delicious fans, including my mom!
Pink Lady apples, with their tangy bite, are by far my favorite.
Honeycrisp apples are a close second.
Apple season seems to go on for so long that certain varieties come and go depending on the month.
Apple Walnut Salad: Sweet & Spicy
To get a good balance of salty and sweet, I candied the nuts in a warm skillet with maple syrup. I also added a mix of spices including cinnamon, chili powder, salt and pepper.
The heat was subtle, but it definitely had some nice kick to balance out the sweetness.
I adore this crunchy apple walnut salad for its mix of ingredients especially the salty and pungent blue cheese with the fresh apples. A mustard vinaigrette finishes off the greens.
So now I am already thinking about what to do next with this year’s apple crop.Print
Apple Walnut Salad
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: Serves 4 1x
2 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 cup walnuts
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
5 ounces mixed greens
2 firm, crisp apples, cored and sliced thinly
1/2 cup crumbled blue cheese
1 whole pomegranate, seeded
2 tablespoons minced chives
For the vinaigrette, in a small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil until fully combined.
For the walnuts, place a dry skillet over medium heat. Add the maple syrup, cinnamon, chili powder, salt and pepper and toast for a few minutes, stirring occasionally. Transfer the nuts to a parchment-lined plate to cool.
For the salad, combine the mixed greens, apples, blue cheese, pomegranate, chives and walnuts. Toss with the vinaigrette before serving.