Apple and Walnut Salad

October 2023. Fall in Memphis, and I am 64, walking the neighborhood in my light jacket, watching the leaves turn on the oaks and maples that line Deadrick Avenue. The smoker is happy in fall — the cooler air holds the smoke lower, keeps it closer to the meat, and the results are always a shade better in October than in July, as if the season itself is a seasoning.

Tyrone came over for dominoes, bringing his competitive spirit and his inability to play without cheating, and the evening was full of the brotherly banter that is our love language.

I made smoked chicken this week — a simple cook that belies its depth. Rubbed with salt, pepper, garlic, and paprika, smoked at 275 over hickory for three hours. The skin was mahogany, the meat juicy, and the first bite carried the kind of flavor that makes you close your eyes, which is the highest compliment food can earn: the involuntary closing of the eyes, the body's admission that what it's tasting is too good to see.

Another week in the book. Another seven days of tending fires — the one in the smoker, the one in the marriage, the one in the family, the one in the church. Each fire needs something different: wood, attention, food, faith. But the tending is the same for all of them: show up, add what's needed, wait patiently, trust the process. Low and slow. Always. Low and slow.

After the chicken came off the smoker — mahogany-skinned and juicy as a Memphis September rain — I wanted something on the table that could hold its own without competing. Tyrone was already at the domino table talking noise, so I needed something I could put together quick without losing my focus or my dignity. This apple and walnut salad did the job: crisp where the chicken was tender, bright where the smoke was deep, and just sweet enough to remind you that October is a gift. Low-effort, high-reward — just the way I like my Saturdays.

Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min | Servings: 4

Ingredients

2 medium apples (Honeycrisp or Gala), cored and thinly sliced
1/2 cup walnuts, roughly chopped
5 oz mixed salad greens or chopped romaine
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Toast the walnuts. Place chopped walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and lightly golden. Remove from heat and set aside to cool.
Make the dressing. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until fully combined.
Slice the apples. Core and thinly slice both apples. If preparing ahead, toss the slices in a little lemon juice to prevent browning.
Assemble the salad. Arrange the salad greens on a large platter or in a wide bowl. Top with apple slices, toasted walnuts, dried cranberries, and crumbled feta.
Dress and serve. Drizzle the dressing evenly over the salad just before serving. Toss gently or serve undressed on the side. Serve immediately alongside your main dish.

Nutrition (per serving)

Apple and Walnut Salad — A Crisp October Side for the Smoker’s Table