This apple salad features crunchy, sweet-tart apples, nutty, creamy Asiago cheese, crisp greens, and plenty of texture and flavor from toasted walnuts and dried cranberries. The maple-Dijon vinaigrette adds sweet-rich-tangy deliciousness to bring all of those flavors together into a crave-worthy side salad for your next easy dinner.
I paused before adding this apple salad with Asiago cheese to my calendar because there are so many of these greens-apples-walnuts concoctions already. However, part of what I like to write about at Parsley & Parm is how a little extra attention to detail can turn a good recipe into something really excellent. This side salad recipe is a perfect example for how well that can work.
How to elevate your apple salad to something special
The simpler your salad, the more difference the quality and handling of the ingredients and minor prep adjustments will make to the final dish. I won't try to tell you that I do all of these steps every time I make this salad, but I do them whenever I have the time. My family and I think these adjustments are worth the small bit of extra effort:
Shock your greens in ice water for perfect texture and color. Yes, even your pre-washed salad mix! I promise, you'll never want to go back to eating wilted, lackluster greens.
- Fill a large bowl halfway with water and add a tall glass full of ice (I use the bowl of my salad spinner).
- Plunge your greens into the ice bath and allow them to sit while you prepare the rest of your meal.
- Just before serving, lift the greens out of the water, give them a good shake, and spin them in your salad spinner before adding them to your salad bowl.
- You can also shock your greens right when you get home from the grocery store and store them in the refrigerator. The extra plumpness will last a day or two.
Pick the best apples for the job. First, look for an apple variety known for being crunchy. Cosmic Crisp, Braeburn, Pink Lady, and Gala apples are all known for their firm, crisp textures and have the sweet-tart flavor we're looking for.
To select the best apples, look for a firmly attached stem (usually an indicator of freshness), unblemished flesh that doesn't indent when pressed lightly, and most importantly, apples that feel heavy for their size.
Toast your walnut pieces for depth of flavor. This step can be skipped, but the toasted walnuts add a richness that, along with the cheese, is a really excellent counterpoint to the sweet, tart and tangy flavors in this apple salad.
Ingredients and substitutions
- Walnuts - I buy most of my nuts at Trader Joe's, which has quality nuts at affordable prices. Pecans are also delicious in place of the walnuts.
- Apple cider vinegar - My favorite ACV is Bragg Organic Raw Apple Cider Vinegar, but the Heinz floating around in your pantry will work just fine.
- Pure maple syrup - Please, no Log Cabin or other maple-flavored syrup...get the real stuff! Cost Plus Worldmarket carries travel-sized maple syrup, and most store brands (such as Kroger's Simple Truth Organics) are good quality and affordable as well.
- Dijon mustard - Use the best Dijon mustard you can find and afford. Safeway has a nice store-brand Dijon in a convenient squeeze bottle. I typically use Maille Dijon.
- Fine sea salt - I use fine sea salt to season all of my vinaigrettes.
- Extra virgin olive oil - I am a big fan of Graza olive oils, which are single-origin, minimally processed olive oils produced in Spain. I use their "Drizzle" EVOO in this dressing.
- Apples - Super-crunchy sweet-tart apples really elevate the texture of this salad. My favorite variety is Cosmic Crisp, but Braeburn, Pink Lady, and Gala apples work well too.
- Mixed greens - Use your favorite baby greens mix in this salad. If you have the time, shock your greens in ice water for 10-20 minutes to make them bright and crisp.
- Dried cranberries - I always use the low sugar version. Any kind of dried berry (dried cherry, dried blueberries, dried berry mix) will work in place of the cranberries.
- Asiago cheese - Asiago cheese is available in the deli cheese department at most grocery stores. The best alternative for Asiago cheese that I have found is Manchego, which is a Spanish cheese that is widely available. Parmesan is good too, though it will have a sharper, saltier flavor.
Meal prep strategies
Get your apple salad on the table even faster with these prep-ahead ideas:
- Make your maple-Dijon vinaigrette up to a week ahead and store it in the refrigerator. Better yet, make a double or triple batch and use it on your salads all week!
- Toast the walnuts up to a week before serving. I recommend storing them in the refrigerator to keep them fresh.
- Shred or shave the Asiago cheese several days ahead and refrigerate in a sealed container.
- Slice your apples 2-3 hours ahead and toss them with the vinaigrette. Keep them refrigerated in a sealed container until you are ready to serve. Please note they won't be as crunchy if you do this, but it's a good strategy for holiday side salads and potlucks.
- Be sure to toss the salad with the greens just before serving. Salad greens start breaking down quickly once they are dressed.
More side salads from Parsley & Parm:
- Pear and Fennel Salad with Pomegranate Vinaigrette
- Kale Tahini Caesar Salad with Harissa Roasted Chickpeas
- Arugula and Roasted Pepper Salad
- Roasted Beet and Carrot Salad
Storing leftovers
Store leftover salad in a sealed container in the refrigerator. They won't be as good as a freshly-tossed salad, but I find that leftovers of this salad are often still enjoyable the next day. Shocking your greens in ice water before assembling your salad can help them stay a little crunchier as leftovers.
The maple-Dijon vinaigrette will last for a week in the refrigerator.
Did you make this recipe?
Did you make this apple salad? I’d love to hear how it went! Drop back by and leave me a rating and a comment below. And don’t forget to save and share this recipe by pinning it to Pinterest , saving it to Samsung Food (formerly Whisk) or sharing on Instagram or Facebook.
Apple Salad with Asiago Cheese and Maple-Dijon Vinaigrette
Equipment
- Small skillet
- Salad spinner optional
- Mason jar or dressing shaker
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater or shaver
- Salad bowl and tossers
Ingredients
- ½ cup walnut pieces
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt -see notes
- ¼ cup extra virgin olive oil
- 2 sweet-tart apples such as Cosmic Crisp
- 4 cups mixed greens
- ½ cup dried cranberries -low sugar
- 2 ounces Asiago cheese -shaved or grated
Instructions
- Fill a large bowl or the bowl of your salad spinner halfway with cool water, and add a large glass of ice. Plunge your greens into the cold water and set aside to crisp.
- Place a skillet on the stove over medium heat. Add the walnut pieces and toast, stirring frequently, until their color starts to deepen and they begin to smell toasty. This should take 4-5 minutes. Watch them carefully so they don’t burn! Remove to a plate or bowl and set aside to cool.½ cup walnut pieces
- Make the dressing: place the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and EVOO in a jar with a lid and shake well for at least 15 seconds. Alternatively, use an immersion blender or a whisk to mix. Dip a piece of lettuce into the dressing and give it a taste, and add more salt by the pinch if needed.3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon fine sea salt, ¼ cup extra virgin olive oil
- Core and slice (or chop) your apples.2 sweet-tart apples
- Drain and spin your greens and add them to a salad bowl or platter. Add the apples, dried cranberries, toasted walnuts, and Asiago cheese. (NOTE: If you are not serving the salad immediately, I recommend tossing the apples with a bit of dressing and keeping them separate to prevent browning.)4 cups mixed greens, ½ cup dried cranberries, 2 ounces Asiago cheese
- Just before serving, add the dressing to the salad and toss to combine. Top with extra Asiago cheese if desired.
Notes
If you are using table salt, start with ¼ teaspoon. Sweet-tart apples are best in this salad; sweet-tart varieties include Cosmic Crisp, Gala, Pink Lady, and Braeburn. Manchego cheese is the best alternative for Asiago cheese, and Parmesan cheese will work too.
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Lisa says
Crisp greens, crunchy apples, and nutty Asiago, oh my!