Apple and walnut salad


Sheffield apple season has arrived early!  We’re delighted to have the first UK organic apples of the season in our fruit boxes this week – including some beauties from our neighbours in Moss Valley, Sheffield Organic Growers (thank you, Huw and the orchard team). Add a Regather fruit box to your order here.

It’s almost sacrilege to do anything with a delicious new season apple other than chomp right into it, but we think this late-summery dish can do these fruits justice.  Walnuts and cheese are pretty well-known partners for apples, but the key to this salad is the dressing – and it can be made ahead of time and kept in the fridge.

Recipe from the NY Times.


  • 2 crisp, juicy apples, diced (¼ inch)
  • ½ cup chopped walnuts
  • ½ cup crumbled blue cheese or feta
  • ¼ cup chopped fresh parsley (or a mix of parsley, chives, tarragon)
  • 4 cups chopped lettuce / salad leaves (ideally including bitter leaves)
  • 1 tablespoon sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground pepper to taste
  • 2 tablespoons walnut oil
  • 5 tablespoons extra virgin olive oil


  1. In a small bowl, whisk together the vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in the walnut oil and olive oil.
  2. Combine all of the salad ingredients in a large bowl. Toss with dressing until well-coated, and serve.