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Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad is a fresh, crisp mix of apples, dried cranberries, walnuts, and greens tossed in a tangy-sweet vinaigrette. It’s the perfect side dish for holidays or everyday dinners.
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Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Fresh Ingredients:
  • 4 cups mixed greens spinach, arugula, romaine — your pick!
  • 2 cups apples thinly sliced or cubed (I love Honeycrisp or Fuji)
  • 1 cup dried cranberries
  • 1 cup walnuts chopped or halved (toast ‘em if you’ve got 5 extra minutes — game changer!)
  • ½ cup crumbled feta cheese optional, but adds a salty creaminess
Dressing Ingredients:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup if you’re vegan
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste

Method
 

Step 1: Wash & Dry Your Greens
  1. Rinse your greens well. If you’ve got a salad spinner, give them a whirl. Wet greens = soggy salad. Nobody wants that.
Step 2: Prep Your Apples
  1. Core and slice your apples into thin half-moons or small cubes. Toss them with a tiny squeeze of lemon juice if you’re prepping ahead — keeps them looking fresh.
Step 3: Toast the Walnuts (Optional but Worth It)
  1. Heat a skillet over medium. Add walnuts. Stir often for 3–5 minutes until they smell nutty and look a shade darker. Let cool slightly.
Step 4: Make the Dressing
  1. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust — want more tang? Add vinegar. More sweet? A touch more honey.
Step 5: Assemble the Salad
  1. In a big bowl, toss greens, apples, cranberries, and walnuts. Drizzle with dressing and toss gently. Add feta on top (if using).
Step 6: Serve Right Away
  1. This salad is best fresh. The apples stay crisp, the greens stay perky, and the walnuts stay crunchy.

Notes

Always toss the salad gently. You want everything coated, not crushed. And if you’re serving a crowd, put the dressing on the side — let people add their own. Some like it light, some like it drenched. No judgment here.