Apple Walnut Fall Salad
Crunchy apples and toasted walnuts over greens with a maple-cider vinaigrette.
Sodium note
Fresh apples, walnuts, and a homemade maple-cider dressing mean this salad is naturally sodium-free from top to bottom.
Ingredients
- 6 cups mixed spring greens
- 2 crisp apples (such as Honeycrisp), thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries (unsweetened or no-salt-added)
- 1/4 cup crumbled low-sodium cheese, such as fresh goat cheese
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard (no-salt-added)
- Freshly ground black pepper, to taste
Method
- 1
Arrange the greens on a large platter or in a bowl.
- 2
Top with sliced apples, toasted walnuts, dried cranberries, and crumbled cheese.
- 3
In a small jar, shake together the olive oil, apple cider vinegar, maple syrup, and mustard.
- 4
Drizzle the dressing over the salad just before serving and finish with black pepper.
Nutrition (estimated, per serving)
- Calories
- 260
- Protein
- 6g
- Carbs
- 20g
- Fat
- 18g
- Sodium
- 85mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use pears in place of apples for a softer, juicier bite.
- Swap walnuts for toasted pecans or sunflower seeds.
- Leave out the cheese entirely for a dairy-free version.
Tips
- Toss apple slices in a little lemon juice if prepping ahead to prevent browning.
- Toast the walnuts in a dry skillet for 3-4 minutes to deepen their flavor.
- Goat cheese adds richness with far less sodium than most aged cheeses—check the label to confirm.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
