There’s something so refreshing about the crunch of apples paired with the warmth of toasted walnuts and the sweet-tart burst of cranberries. That’s exactly why this Apple Walnut Salad with Cranberries Recipe has become one of my go-to salads — it instantly brightens up any meal and comes together in a snap.

The image shows a fresh salad in a white plate placed on a white marbled surface. The salad has three main layers: the base layer is a mix of green leafy vegetables like spinach and lettuce, giving a rich green color and soft texture. On top, there are thin apple slices, light green and smooth, scattered evenly. The third layer has small white crumbles of cheese and pieces of nuts with dark brown and reddish hues, adding texture and contrast. Some finely diced red onions add purple spots throughout the salad. Two silver utensils rest on the left side of the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe
Top Tip
How to Serve Apple Walnut Salad with Cranberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Cranberries Recipe

Why You'll Love This Recipe

I can’t tell you how often this salad has saved me when I needed a quick dish that feels special but isn’t fussy. It’s packed with flavors that play so nicely together — sweet, tangy, crunchy, creamy — all in a single bite. Plus, it’s really easy to tweak depending on what you have on hand.

Simple but Sophisticated: This salad looks and tastes like you spent hours in the kitchen, when actually it’s a breeze to make.
Crunchy & Creamy Combo: The walnuts add that satisfying crunch while the feta brings a creamy tang that balances the sweetness.
Bright, Zesty Dressing: A homemade apple cider vinaigrette with just the right zip ties all the flavors together.
Versatile & Customizable: You can swap ingredients to fit your mood or pantry — which makes it perfect year-round.

A white oval plate sits on a white marbled surface with a mix of fresh salad greens as the base layer, including spinach and arugula with rich green colors and leafy textures. On top, thin pale green slices of avocado are spread evenly across the salad. Scattered around are small white chunks of cheese, mixed with bits of dark red dried cranberries and pieces of crunchy brown nuts. Tiny pieces of finely diced red onion add small bursts of purple to the mix, all lightly coated with a shiny dressing that adds a glistening effect. The plate is accompanied by a white towel with stitched patterns to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is such a beautiful medley because each ingredient brings something unique to the table—texture, flavor, or freshness. When I shop for this, I like to pick crisp, tart Granny Smith apples for that refreshing bite and make sure the walnuts are toasted just right to crank up their nutty aroma.

Flat lay of a small pile of mixed greens with baby spinach and romaine leaves, one whole green Granny Smith apple sliced neatly, a small white ceramic bowl of chopped pitted dates, a small white ceramic bowl filled with unsweetened dried cranberries, a small white ceramic bowl of toasted chopped walnuts, a small white ceramic bowl of finely diced red onion, a small white ceramic bowl with crumbled white feta cheese, a small white ceramic bowl holding a golden maple syrup, a small white ceramic bowl with clear apple cider vinegar, a small white ceramic bowl of extra virgin olive oil with a rich green hue, a small white ceramic bowl containing smooth yellow Dijon mustard, one whole uncracked garlic clove, and a small pinch of vibrant red cayenne pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed greens: Use whatever you love—baby spinach or romaine work great if you want something milder or more tender.
Granny Smith apple: Tart and crisp apples like Granny Smith add the perfect balance of sweet and tangy.
Pitted dates: Chopped finely, these add natural sweetness and chewiness, but feel free to omit for a lower-carb twist.
Unsweetened dried cranberries: Their tartness complements the sweetness of dates and apples, brightening every bite.
Walnuts: Toasting walnuts before chopping deepens their flavor and adds a pleasant crunch.
Red onion: Finely diced for a sharp zing that cuts through the creaminess and sweetness.
Feta cheese: Crumbled feta adds a salty creaminess that lifts the salad’s flavor profile.
Maple syrup (or honey/apple jelly): This sweetener brings a lovely warmth to the dressing; sugar-free jelly works well if you want fewer carbs.
Apple cider vinegar: Brings acidity and brightness, essential for a balanced vinaigrette.
Extra virgin olive oil: For richness and smooth mouthfeel in the dressing.
Dijon mustard: Adds a little tang and helps emulsify the dressing for a stable mix.
Garlic clove: Fresh garlic gives a subtle kick and depth to the dressing.
Cayenne pepper: Just a pinch adds warmth and a gentle spicy undertone that wakes up the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love the flexibility of this Apple Walnut Salad with Cranberries Recipe — sometimes I swap in pecans for walnuts or add a handful of fresh herbs like mint or parsley for a lively twist. Don’t hesitate to adjust it based on your personal taste or what’s in your fridge.

Variation: When I want a bit more protein, I toss in grilled chicken or chickpeas and it turns into a complete meal.
Lower Carb Option: I omit dates and swap maple syrup for a sugar-free jelly to keep sugar levels down without losing that sweet note.
Seasonal Twist: In the fall, adding roasted butternut squash cubes gives it a cozy, hearty feel that I adore.
Make It Vegan: Simply leave out the feta or use a plant-based cheese alternative, and the salad stays just as delicious.

Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe

Step 1: Whisk Together the Dressing

Start by combining maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of cayenne pepper in a small bowl. Whisk these together until they emulsify into a smooth, glossy dressing. This step sets the tone for the salad, so take a moment to taste and adjust sweetness or acidity as you like.

Step 2: Prepare Your Salad Ingredients

Chop your mixed greens roughly—this makes the salad easier to eat and ensures every forkful is balanced. Slice your apple thinly to show off its crisp texture, dice the red onion finely so it brightens but doesn’t overpower, and chop and toast your walnuts for maximum crunch and buttery flavor.

Step 3: Compose the Salad

In a large bowl, combine the greens, apple slices, dates (if using), dried cranberries, onions, toasted walnuts, and crumbled feta. Pour your dressing over everything and toss gently but thoroughly to coat all ingredients. I like to taste as I go and sprinkle a little salt and freshly ground black pepper for extra seasoning.

Top Tip

From my experience making this salad dozens of times, a few little tweaks make all the difference to elevate it:

Toast Those Walnuts: Toasting walnuts in a dry skillet for a few minutes before chopping brings out their natural oils and makes the salad smell incredible.
Dress It Just Before Serving: To keep the greens crisp, toss them with dressing right before plating instead of letting it sit too long.
Balance Flavors: Taste your vinaigrette first and adjust the sweet, tart, and spicy elements to your liking—it really shapes the salad’s final flavor.
Use Fresh Ingredients: Fresh apples and high-quality olive oil make an enormous difference, so I always try to pick the best I can find.

How to Serve Apple Walnut Salad with Cranberries Recipe

Garnishes

I usually finish this salad with a few extra toasted walnuts on top and a sprinkle of freshly cracked black pepper. Sometimes I add a little fresh thyme or parsley when I want a herbaceous pop—it brightens the whole dish beautifully.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even a hearty soup like butternut squash or tomato bisque. For a vegetarian meal, I love serving it alongside warm quinoa or lentils for a balanced plate.

Creative Ways to Present

For holiday dinners or special occasions, I like serving this salad in individual glass bowls or mason jars so the layers show off their colors—greens, reds, and whites make it look gorgeous. You can also add edible flowers for a fanciful touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover salad components separately from the dressing—keep the salad in an airtight container and the dressing in a small jar. When ready to eat, re-toss gently for a fresh crunch without sogginess.

Freezing

This salad doesn’t freeze well because the greens and apples lose texture, so I recommend enjoying it fresh or storing leftovers in the fridge for up to 2 days.

Reheating

Since this is a cold salad, reheating isn’t needed. If you want to warm it up as a side, I suggest removing delicate ingredients like greens and feta, warming the rest briefly, and then recombining for the best texture and flavor.

Frequently Asked Questions:

Can I use other nuts instead of walnuts in the Apple Walnut Salad with Cranberries Recipe?

Absolutely! Pecans or almonds can be great substitutes if you prefer a different flavor or texture. Just make sure to toast them lightly to bring out their nuttiness.

How far ahead can I prepare the Apple Walnut Salad with Cranberries Recipe?

It’s best to prepare the salad ingredients and dressing separately a few hours ahead. Then toss together right before serving to keep the greens crisp and fresh.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative. The salad remains flavorful and satisfying without the dairy.

What’s the best way to store leftovers?

Store leftover salad and dressing separately in airtight containers in the refrigerator. This keeps the greens from wilting and lets you enjoy a fresh-tasting salad later.

Final Thoughts

This Apple Walnut Salad with Cranberries Recipe is truly one of those dishes I find myself coming back to again and again because it feels both comforting and elegant. It’s a wonderful way to add a fresh, flavorful touch to any meal or even enjoy as a light lunch on its own. I hope you give it a try and find as much joy in making and eating it as I do—it’s like a little celebration in every forkful!