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.
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.
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.
- 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.
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:
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.
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.
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative. The salad remains flavorful and satisfying without the dairy.
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!
Print
Apple Walnut Salad with Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Apple Walnut Salad is a fresh and flavorful combination of mixed greens, tart Granny Smith apples, creamy feta cheese, crunchy toasted walnuts, and a zesty apple cider vinaigrette. Perfect for a light lunch or a holiday side dish, this salad balances sweet, tangy, and savory notes with a touch of spice.
Ingredients
Salad Ingredients
- 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine)
- 1 Granny Smith apple (cored and sliced)
- ¼ cup pitted dates (chopped, omit for a lower carb option)
- ¼ cup unsweetened dried cranberries
- ⅓ cup chopped walnuts (toasted and chopped)
- ½ cup red onion (finely diced)
- 2 oz. feta cheese (crumbled)
- Salt & ground black pepper to taste
Dressing Ingredients
- 1 tablespoon maple syrup, honey, or apple jelly (use sugar-free jelly for a lower carb option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 clove garlic
- 1 pinch cayenne pepper
Instructions
- Prepare the Dressing: Combine maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and cayenne pepper in a bowl and whisk until well incorporated to form the salad dressing. Set aside.
- Combine Salad Ingredients: In a large bowl, add mixed greens, sliced apples, chopped dates, dried cranberries, toasted walnuts, diced red onion, and crumbled feta cheese.
- Toss Salad: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
- Season and Serve: Season the salad with salt and ground black pepper to taste and serve immediately.
Notes
- To lower the carb content, omit dates or use sugar-free apple jelly in the dressing.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant for enhanced crunch and flavor.
- Use fresh baby spinach or romaine lettuce as alternatives to mixed greens for variation.
- Adjust the amount of cayenne pepper depending on your spice preference.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day if kept separate from the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 182 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 13 mg
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