If you’re looking for a salad that’s fresh, flavorful, and anything but boring, this Candied Walnut Salad checks all the boxes. Crisp greens are tossed with tart apples, creamy feta, sweet candied walnuts, and a tangy-sweet homemade dressing that pulls everything together. It’s the perfect balance of textures and flavors—fresh, crunchy, creamy, and just a little sweet. Whether you’re serving it for a holiday meal, a casual dinner, or bringing it to a potluck, this one’s always a crowd favorite.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad
- Leafy greens – Such as Romaine.
- Craisins
- Apples
- Orange juice
- Walnuts
- Granulated sugar
- Blue cheese – Or Gorgonzola. If blue cheese absolutely gives you the ookies and you CANNOT handle the thought of it (the flavor in the salad will be very mild, I promise!), you can use another strong cheese like feta. But I really, really think you should use the real thing!
Dressing
- Red wine vinegar
- Honey
- Fresh garlic
- Kosher salt
- Canola oil
- Black pepper
How to Make Candied Walnut Salad
- Before you get started–even a few days before–go ahead and make the Honey Red Wine Vinaigrette dressing.
- Wash and chop lettuce. Set aside to drain.
- Combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat.
- Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.
- Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.
- Chop apples and toss them in orange juice.
- When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl.
- Add dressing as desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers, so plan accordingly.
Storing and Other Tips
- Dressed salad will not make great leftovers so it’s best to store salad and dressing separately if you think you may have leftovers.
- Store dressing and salad ingredients in airtight containers and store in refrigerator. Consume both the salad and the dressing within 3-4 days for best results.
Frequently Asked Questions
You can definitely make your dressing a day or two ahead of time. If you are prepping salad ingredients more than a few hours before, I would store them each separately and combine right before serving for best results.
Honey Cider Vinaigrette or Maple Dijon Vinaigrette would be other great options!
Yes—candied pecans, almonds, or toasted walnuts work beautifully. You can also swap the feta or Gorgonzola for blue cheese or goat cheese depending on your preference.
Make sure all components are dry before tossing. Add dressing just before serving, and keep the candied walnuts and apples separate until the last minute for maximum crunch.
Cook the walnuts over medium heat, stirring constantly, and watch closely as the sugar melts and coats the nuts. The moment they’re golden and fragrant, transfer them to parchment or foil to cool—don’t walk away! Burnt nuts happen fast.
Candied Walnut Salad
Equipment
Ingredients
Dressing
- ½ cup red wine vinegar
- ½ cup honey
- 1-2 cloves garlic roughly chopped
- 1 tsp. Kosher salt
- ½ cup canola oil
- 1 teaspoon black pepper ground
Salad
- 2 heads heads leafy greens (like Romaine) chopped
- ¾ cup Craisins
- 2 apples, sweet, crisp cored and diced
- ½ cup orange juice
- ½ cup walnuts, chopped
- ¼ cup sugar
- 4 ounces blue or Gorgonzola cheese crumbled
Instructions
Dressing
- In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
Salad
- Place chopped lettuce in a large salad bowl. Set aside.
- To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat.
- Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.
- Chop blue cheese or Gorgonzola very finely. Set aside.
- Chop apples and toss in orange juice.
- When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.
Notes
- Dressed salad will not make great leftovers so it’s best to store salad and dressing separately if you think you may have leftovers.
- Store dressing and salad ingredients in airtight containers and store in refrigerator. Consume both the salad and the dressing within 3-4 days for best results.
Nutrition
Questions & Reviews
I make a salad just like this and it is my fave, Super-yummy! I appreciate the candied walnut how-to, sooo easy. Thanks!
Oh yum!
Thank you once again! Looks fantastic!
Mary, just don’t tell him about the blue cheese–he’ll never know. Seriously, my DH doesn’t know there’s blue cheese in it, but he wouldn’t eat it if he did!
Kaylene–you could definitely use pecans. I will say, though, that once these are candied this way, you can’t tell they’re walnuts–they taste like crunchy little sugar bites. I really don’t like walnuts, either, but a spoonful of sugar makes the medicine go down! 🙂
I think this looks fantastic. Well not right now because I’m sick with the stomach flu, but in *theory* it looks fantastic! I love sweet and savory together and I’m totally going to make this when I’m feeling better!
I’m looking forward to having my hubby home for the rest of the year to help me entertain the kids while they are out of school!
Question, would pecans be just as tasty? They seem som similar but I enjoy (so does my hubby) pecans much more than walnuts.
Looks delicious.
As to what I’m looking forward to the most: my parents coming from Indiana on Monday, and seeing my kids’ faces on Christmas morning.
I’m not a huge fan of bleu or gorganzolla, they taste moldy to me, but I’ll try it. I don’t mind bleu cheese dressing, just not my fave. It does look super tasty though. I may have to try it when my mom’s around, I know my husband will refuse to eat it! But I might make him try it anyways.
My mom used to make that salad as I was growing up… I LOVE it!!! The falvors go SO good together! I read your post and was expecting something wierd, then I scroll down and see a salad that I find to be super tasty. LOL, I guess I’m wierd too!
Ohh, well I think it sounds SUPER DELICIOUS!