The Salad You Will Actually Crave
Hey friends! After a week of heavy pasta salads and rich comfort food, sometimes your body just asks for something crisp, green, and simple. This Butter Lettuce Salad with Apple and Cheddar is exactly that. It strikes the perfect balance between sweet, savory, and crunchy, making it the kind of salad that steals the show (even if you serve it as a side).
While I love my hearty Buffalo Chicken Pasta Salad for lunch prep, this salad feels a bit more refined and light. It’s elegant enough for a dinner party but easy enough for a Tuesday night. The combination of sharp cheddar and sweet apples is a classic for a reason—it just works.
Why This Flavor Combo Wins
Texture is everything in a salad. Butter lettuce (also called Bibb or Boston lettuce) is soft and tender, which pairs beautifully with the hard crunch of fresh apples and the rich, creamy bite of sharp cheddar.
We tie it all together with a simple Apple Cider Vinaigrette that highlights the fruit without overpowering the delicate greens. If you’ve been stuck in a “pasta salad only” rut with my Italian Grinder Pasta Salad, this fresh bowl is the palate cleanser you need.
Simple Ingredients, Big Impact
- Butter Lettuce: Look for living lettuce (often sold with roots attached) for the freshest leaves. It has a mild, sweet flavor and a tender texture.
- Apples: Honeycrisp or Fuji are my top picks because they stay crunchy and are naturally sweet. A tart Granny Smith works too if you like more contrast.
- Sharp Cheddar: Use a high-quality white sharp cheddar. I prefer shaving it into thin ribbons with a vegetable peeler or grating it coarsely.
- Nuts: Toasted walnuts or pecans add an earthy crunch that grounds the sweetness.
- Dried Fruit: A sprinkle of dried cranberries or cherries adds a chewy texture and a pop of tartness.
- The Dressing: A simple mix of olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
Butter Lettuce Salad with Apple And Cheddar
- Total Time: 20
- Yield: 4 1x
Description
This Butter Lettuce Salad with Apple and Cheddar is the perfect balance of sweet and savory. Tender butter lettuce is topped with crisp Honeycrisp apples, sharp white cheddar, toasted walnuts, and a zesty maple-cider vinaigrette.
Ingredients
2 heads butter lettuce, washed and torn
1 large Honeycrisp or Fuji apple, thinly sliced
1/2 cup sharp white cheddar cheese, shaved or coarsely grated
1/3 cup walnuts or pecans, toasted
1/4 cup dried cranberries (optional)
For the Maple-Cider Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1 small shallot, minced (optional)
Salt and freshly cracked black pepper to taste
Instructions
1. In a small jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced shallot (if using), salt, and pepper. Shake or whisk vigorously until emulsified.
2. Wash and thoroughly dry the butter lettuce leaves. Tear large leaves into bite-sized pieces.
3. In a dry skillet over medium heat, toast the walnuts or pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
4. Place the lettuce in a large salad bowl. Drizzle with about half of the dressing and toss gently to coat.
5. Arrange the apple slices, shaved cheddar, toasted nuts, and dried cranberries on top of the greens.
6. Drizzle with the remaining dressing just before serving.
7. Serve immediately to keep the greens crisp.
Notes
To shave the cheddar, use a vegetable peeler on a block of cold cheese for thin, elegant ribbons.
If prepping ahead, keep the dressing separate and toss the apple slices in a little lemon juice to prevent browning.
Add grilled chicken or crispy bacon to turn this side salad into a main course.
Blue cheese or goat cheese can be substituted for cheddar for a different flavor profile.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 12g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
How to Assemble
Step 1: Wash and Dry: Tear the butter lettuce leaves gently by hand. It is important to dry them thoroughly (a salad spinner is your best friend here) so the dressing clings to the leaves instead of sliding off.
Step 2: Toast the Nuts: In a dry skillet over medium heat, toast your walnuts or pecans for 3-4 minutes until fragrant. Watch them closely so they don’t burn! Let them cool.
Step 3: Make the Vinaigrette: In a small jar, shake together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, salt, and pepper until emulsified.
Step 4: Prep the Apples: Slice the apples thinly just before serving to prevent browning. (Tip: If prepping ahead, toss slices in a little lemon juice).
Step 5: Toss: In a large bowl, toss the lettuce with about half the dressing. You want to coat the leaves lightly, not drown them.
Step 6: Top: Arrange the dressed leaves on a platter. Top with apple slices, shaved cheddar, toasted nuts, and dried cranberries. Drizzle with a little extra dressing if needed.
Make It Your Own
- Add Protein: Grilled chicken or even crispy bacon bits would make this a hearty main dish.
- Cheese Swap: If you aren’t a fan of cheddar, crumbled blue cheese or goat cheese works beautifully with apples too.
- Vegetable Crunch: Thinly sliced radishes or celery add an extra layer of crunch without altering the flavor profile too much.
- Pair It: Serve this alongside a rich main like a steak or roast chicken, or pair it with my Caprese Pasta Salad for a soup-and-salad vibe (minus the soup, plus pasta!).
A Fresh Favorite
This Butter Lettuce Salad with Apple and Cheddar proves that salads don’t have to be boring. It’s sweet, savory, and satisfyingly crunchy. Grab a fork and enjoy the freshness!
