Autumn Apple Walnut Salad (with a Twist!)

For me, the first real sign of autumn isn’t the calendar flipping or the leaves changing color. It’s a feeling in the air—that distinct, crisp coolness that makes you want to pull on a cozy sweater and breathe deep. And when that feeling arrives, my kitchen cravings instantly pivot to apples. While I adore a good apple pie, I believe the true magic of the season shines in savory dishes, which is how this incredible Apple Walnut Salad came to be my official welcome to fall.

This isn’t just any apple salad recipe; it’s the one I’ve tweaked and perfected over the years. It takes the classic combination you know and love, gives it a fresh, herby twist with a dreamy dill dressing, and transforms it into something truly special. It’s crunchy, creamy, sweet, and tangy all at once—a celebration of texture and flavor in every single bite.

Why This Apple Walnut Salad is a Keeper

I could go on and on, but here’s why I think you’ll fall in love with this recipe after just one taste:

• A Symphony of Textures: The combination of crisp apples, juicy grapes, crunchy celery, and perfectly toasted walnuts is simply divine. No boring, one-note salads here!
• The Unforgettable Dressing: Forget bland, heavy dressings. This one is light, tangy, and bursting with fresh dill and chives. It makes this a truly next-level creamy apple salad.
• Incredibly Versatile: It’s substantial enough to be one of my go-to healthy lunch salad ideas, but it also shines as an elegant side dish for a holiday meal or dinner party.

Ingredients You’ll Need

The beauty of this salad is in its simple, fresh components. Here’s what to gather:

For the Salad

• 1 ½ cups raw walnut halves
• 3 medium sweet-crisp apples
• A quick note on the apples: I highly recommend using a firm, sweet-crisp variety like Gala, Fuji, or Honeycrisp. They won’t get mushy and their sweetness is the perfect counterpoint to the tangy dressing.
• 3 cups thinly sliced celery (about 5-6 ribs)
• 1 ½ cups red seedless grapes, halved
• ⅓ cup finely chopped fresh dill
• ⅓ cup snipped fresh chives

For the Dressing & Seasoning

• ⅓ cup (80g) labneh or strained plain Greek yogurt
• The secret to the best dressing: Labneh is a thick, strained yogurt with a texture similar to cream cheese but with a wonderful tang. You can find it in most well-stocked grocery stores, but thick, full-fat Greek yogurt is a perfect substitute.
• 3 tablespoons avocado oil mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons maple syrup
• ¼ teaspoon smoked paprika
• ⅔ teaspoon fine sea salt
• Freshly ground black pepper

The Secrets to the Perfect Crunch and Flavor

Over the years of making this classic Waldorf salad recipe variation, I’ve learned a few things. These three simple tips make all the difference.

Toast Your Nuts (with a Secret Ingredient!)

Please don’t skip this step! Toasting walnuts deepens their earthy flavor and makes them extra crunchy. Tossing them in a pinch of smoked paprika while they’re still warm is my secret trick—it adds a subtle, smoky depth that will have everyone asking what you did.

Don’t Drown the Salad

The goal is to coat, not soak. The dressing is flavorful, so start by adding about three-quarters of it and gently folding everything together. You can always add more until the salad is dressed exactly to your liking. This keeps every ingredient crisp and distinct.

Fresh Herbs are Non-Negotiable

While dried herbs have their place, this salad needs the bright, vibrant flavor of fresh dill and chives. They provide a pop of freshness that cuts through the richness of the nuts and the creaminess of the dressing.

Step-by-Step Guide to Your New Favorite Salad

Ready to create some magic? Let’s get to it.

1. Toast the Walnuts: First things first, let’s get those walnuts toasty! Pop your oven on to 325°F (160°C). Scatter the walnut halves over a small baking sheet and toast them for about 8-10 minutes, giving the pan a little shake halfway through. You’ll know they’re ready when they smell amazing and have deepened in color. Immediately toss the warm nuts with the smoked paprika and set them aside to cool.
2. Prep the Produce: While the nuts cool, it’s time to chop. Dice your apples, thinly slice the celery (saving those pretty inner leaves for garnish!), and halve the grapes. Place everything into a large, wide mixing bowl. Toss in your beautifully chopped fresh dill and chives.
3. Whisk the Dressing: In a separate, smaller bowl, whisk together the labneh, mayonnaise, lemon juice, and maple syrup. Keep whisking until it’s perfectly smooth and creamy.

4. Bring It All Together: Pour the dressing over the apple mixture in the large bowl. Add the cooled, chopped walnuts. Using a spatula, fold everything gently until it’s all lightly coated in that delicious dressing.
5. Season and Serve: Finish with the fine sea salt and a few generous grinds of black pepper. Give it one last gentle fold, have a quick taste, and adjust if you feel it needs it. Transfer your gorgeous Apple Walnut Salad to a platter and garnish with those reserved celery leaves and a few more dill sprigs.

How to Serve Your Creamy Apple Salad

This recipe is fantastic on its own, but it also plays beautifully with others. As one of my favorite healthy lunch salad ideas, I love to serve scoops of it in crisp butter lettuce cups. It’s also an amazing side dish for a holiday dinner alongside roasted turkey or pork loin, or paired with a simple bowl of butternut squash soup for a perfect autumn meal.

I truly hope this recipe brings a little bit of cozy, delicious autumn joy to your kitchen. It’s a testament to how simple ingredients can come together to create something truly memorable. Enjoy!