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apple cheddar salad with maple cider vinaigrette

Apple Cheddar Salad with Maple Cider Vinaigrette

Andrea Toole
A delicious salad with apple, aged cheddar and toasted walnuts with a Maple Cider Vinaigrette that is about to be your favourite way to top salads.
Prep Time 10 mins
Cook Time 7 mins
Course Salad
Cuisine American
Servings 6


Apple & Cheddar Salad

  • 1 cup raw unsalted walnuts
  • Pinch sea salt
  • about 6 cups mixed salad greens
  • 4 oz aged cheddar cheese, cubed
  • 1 McIntosh Apple (or any type of apple) sliced or diced

Maple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp pure maple syrup
  • 2 tsp dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper


  • Preheat the oven to 350F and spread the walnut on a baking tray. Bake for 7 minutes until slightly golden and crispy. Once out of the oven add a pinch of salt, mix them around on the hot pan and allow to cool.
  • Next, prepare the salad. To a large bowl add the salad greens and top with the cubed cheese and chopped apple.
  • In a small mixing bowl or jar, add all the vinaigrette ingredients and wisk together.
  • Add the cooled walnuts to the salad and serve with the vinaigrette mixed in or on the side if you anticipate leftovers. Enjoy!


  • Serves about 4 as a main or 6 as a side. 
  • Feel free to use any type of apple that you have on hand or is in season!I choose McIntosh because they are slightly tart and complement the nuts and vinaigrette well. 
  • The Maple Cider Vinaigrette will last for about 5-7 days refrigerated. Remove from the fridge about 30 minutes before using if the olive oil starts to solidify.
  • Store the salad refrigerated in an airtight container for up to 3 days.
Keyword apple cheddar, apple salad, fall salad, homemade vinaigrette, side salad