Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 8 to 10 minutes. Let cool, then roughly chop.
Meanwhile, combine the raisins and orange juice in a small saucepan; simmer over medium-low heat until most of the liquid is absorbed, 5 to 7 minutes. Let cool, then stir in the wine, honey, lemon zest, cinnamon, and ¼ teaspoon salt.
In a large bowl, combine the apples and walnuts with the raisin mixture and toss to combine. Cover and let sit for at least 4 hours.