📖 Instructions

1. **Prepare your apples:** Start by thoroughly washing your chosen apples. While some prefer to peel them, I highly recommend keeping the skins on for that extra fiber, vibrant color, and delightful texture. Carefully core the apples using an apple corer or a sharp knife, taking care to remove all seeds. Once cored, dice the apples into bite-sized pieces, roughly 1/2 to 3/4 inch cubes. Try to keep them uniform for even distribution in the salad. Place the diced apples in a large mixing bowl.
2. **Toast the walnuts (optional but recommended):** This step seriously elevates the flavor of the walnuts. Preheat a small, dry skillet over medium-low heat. Add the walnuts to the skillet in a single layer. Toast them for about 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to burn them, as they can go from perfectly toasted to burnt very quickly! Once toasted, immediately transfer them to a plate to cool completely. This stops the cooking process and keeps them from getting bitter. Once cool, add them to the bowl with the diced apples.
3. **Whisk up the honey drizzle dressing:** In a small bowl or a jar with a tight-fitting lid, combine the honey, extra virgin olive oil, and apple cider vinegar. Add a pinch of sea salt and a good grind of black pepper. Whisk vigorously with a small whisk or shake the jar well until all the ingredients are thoroughly combined and the dressing appears slightly emulsified (it will look creamy and well-mixed). Taste and adjust seasoning if needed – maybe a tiny bit more salt or a splash more vinegar for tang, depending on your preference. Remember, you're looking for a balance that complements, not overpowers.
4. **Combine and gently mix:** If you're using mixed greens (like baby spinach or a spring mix), add them to the large bowl with the apples and walnuts. Pour about half to two-thirds of the prepared honey drizzle dressing over the ingredients in the bowl. Using salad tongs or clean hands, gently toss everything together. Make sure the dressing coats all the apples, walnuts, and greens evenly. The goal is to lightly dress, not drown, the salad.
5. **Serve immediately or chill:** For the freshest taste and crispest texture, I always recommend serving this Apple Walnut Salad right away. If you need to prepare it a little in advance, you can keep the dressing separate and only dress the salad just before serving to prevent the apples from browning too much and the greens from wilting. If serving later, you can chill the undressed salad components in an airtight container in the refrigerator for up to an hour. Just give it a final toss with the remaining dressing before it hits the table! Enjoy every refreshing bite.