In a medium skillet over medium heat, combine walnuts, butter, maple syrup, and a pinch of salt. Allow to boil, then simmer for 2 minutes, stirring constantly. Spread out on parchment to cool.

In a clean jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, and Dijon mustard until combined. Season with salt and pepper as desired.

In a large bowl, add arugula, chopped dates, cheddar cheese cubes, and cooled candied walnuts. Drizzle dressing over and gently toss to coat without bruising the arugula.

Transfer the tossed salad to a serving bowl or platter. Arrange fresh apple slices on top or gently fold them into the salad.

Serve immediately for best texture and flavor, pairing it with any meal as a refreshing side or festive centerpiece.