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Apple Walnut Salad with Toasted Cumin Vinaigrette

5 from 6 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Yield 6 servings
Category Side Dish
Cuisine American


Enjoy the flavors of fall with this bright and fresh Apple Walnut Salad. Loaded with textures and flavors, this green salad is the perfect side dish for any weeknight meal or Sunday night dinner.


Toasted Cumin Vinaigrette

  • ¼ cup minced shallot
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon cumin seeds
  • 4 tablespoons white balsamic vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Kosher salt


  • cup raw walnuts
  • 8 cups hearty baby greens, such as baby kale, baby chard, and spinach**
  • 1 green apple, thinly sliced then cut into 1-inch pieces
  • 4 ounces fresh goat cheese (chevre), crumbled
  • 8 large basil leaves, thinly sliced


Toasted Cumin Vinaigrette

  • Add shallots to a glass measuring cup or jar.
  • In a small skillet, heat olive oil over medium heat until shimmering. Add cumin seeds and cook, swirling skillet, until cumin seeds are toasted and fragrant. About 1 minute. Immediately transfer oil and cumin seeds to jar with shallots.
  • In now-empty skillet, add walnuts and cook, over medium heat, until toasted and fragrant, 2–5 minutes.
  • Add vinegar, Dijon, honey and ½ teaspoon kosher salt to shallot-oil mixture; whisk to combine.


  • In a larger serving bowl, combine greens, apple, goat cheese, basil and cooled toasted walnuts. Drizzle with vinaigrette and gently toss; season with salt and pepper.
  • Serve immediately.


We like to use hearty baby greens mix which is sometimes sold as Power Mix or Powerhouse blend.


Serving: 1/6 recipeCalories: 342kcalCarbohydrates: 13gProtein: 9.5gFat: 30gSaturated Fat: 7.5gCholesterol: 20mgSodium: 297mgFiber: 3gSugar: 6.5g
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