Harvest Apple Walnut Salad with Honey Dijon Dressing Recipe

Photo Credit: Kelly Jensen

Though fall marks the start of apple season here in New England, the fruits of this region are delicious year-round. In September, orchards open for pick-your-own harvesting, farmers markets sell local fresh pressed cider, and roadside farm stands have apples by the bushel. This amazingly fresh and crisp apple walnut salad is a satisfying no-cook dish, a fantastic side dish that is also substantial enough to serve as a main course lunch or dinner.

This is the perfect recipe to make with your fall apple bounty, as any variety of apple works in this dish. Crisp apples and fresh greens are dressed in a light honey vinaigrette and topped with toasted walnuts for a bright, refreshing salad. The dressing is made with raw honey, which, as a beekeeper, I always have plenty of on hand.

We harvest our honey in late September or early October, which is when the nectar flow is just starting to end in the northeast. Raw honey can shine in either sweet or savory dishes. The herby, floral flavor of raw honey is perfect in this dressing and pairs well with the sweet apples, crunchy celery, and toasted walnuts.


For the Salad:

  • 4 cups fresh baby spinach
  • 1 (13.5 ounce) can cooked chickpeas, drained and rinsed
  • 1 apple, sliced
  • ½ cup chopped celery
  • ½ cup walnuts, toasted

For the Dressing:   

  • 1 Tablespoon raw honey
  • 2 Tablespoon extra virgin olive oil
  • 2 Tablespoon apple cider vinegar
  • 1 Tablespoon Dijon mustard


In a large bowl, add the baby spinach, chickpeas, apple slices, and celery.   

To make the dressing, add the honey, olive oil, apple cider vinegar, and Dijon mustard to a mason jar. Cover with an airtight lid and shake until ingredients are well combined.   

Pour dressing over the salad and toss to combine. Top with toasted walnuts and enjoy!

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