Apple Cranberry Walnut Salad Recipe

I present a Green Apple Walnut Salad that pairs crisp green apples, tart dried cranberries, crunchy walnuts and crumbled feta for a bright, colorful addition to any menu.

I get oddly excited by simple things, and this Apple Cranberry Walnut Salad had me puzzled in the best way. Thin apples give a crisp pop, and dried cranberries drop little hits of sweet-tart that keep you guessing, it’s not what you’d expect from a usual bowl.

I kept calling it a Cranberry Green Salad at first, then for dinner guests I shrugged and tagged it a Company Salad Recipe because it somehow feels both casual and slightly fancy. There’s a tiny surprise in the flavor that makes me come back, like I found a shortcut to something grown-up but still easy.

Ingredients

• Apples: crisp, sweet and tart, provide fiber and natural sugars, supply crunch.
• Mixed greens: leafy base high in vitamins, low cal, gives earthy, fresh mouthfeel.
• Dried cranberries: chewy bursts of sweetness, add antioxidants but often more sugar than fresh.
• Walnuts: toasty, buttery crunch, good omega three fats and plant protein, help keep you full.
• Feta or goat cheese: tangy, creamy, adds salt and richness, brings savory contrast to sweet.
• Red onion: thin slices give bite and sharpness, balances sweetness, little sulfur compounds.
• Dressing: olive oil, vinegar, honey and Dijon whisk into bright, sweet, tangy vinaigrette.

Ingredient Quantities

• 6 cups mixed salad greens, loosely packed (spring mix or baby spinach)
• 2 medium apples (Honeycrisp or Granny Smith), cored and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup walnut halves, toasted and roughly chopped
• 1/4 small red onion, thinly sliced (about 2 tablespoons)
• 1/2 cup crumbled feta or goat cheese (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice (optional)
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

How to Make this

1. Toast the walnuts: heat a dry skillet over medium heat and toast the walnut halves 4 to 6 minutes, stirring often until fragrant and slightly browned, then roughly chop and set aside (save a few whole pieces for garnish).

2. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice if using, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until emulsified; taste and adjust sweetness or acidity.

3. Prep the apples and onion: core and thinly slice the apples, then toss them immediately with a little of the dressing or the optional lemon juice to slow browning; thinly slice 1/4 small red onion.

4. Assemble the base: loosely pack 6 cups mixed salad greens into a large salad bowl; if using baby spinach, you can gently massage it with a tiny pinch of salt to soften but don’t overdo it.

5. Add mix-ins: scatter the dressed or lemoned apple slices, 1/2 cup dried cranberries, about half the toasted walnuts, the thinly sliced red onion and 1/2 cup crumbled feta or goat cheese over the greens.

6. Dress and toss: drizzle about half the dressing over the salad and toss gently with tongs until everything is lightly coated; don’t drench the leaves or they’ll get soggy.

7. Taste and finish: sample a leaf, add more dressing, salt or pepper if needed; if you like it sweeter add a little more honey.

8. Plate and garnish: transfer to a serving bowl or plates, sprinkle the reserved walnut pieces and a little extra cheese on top for texture and color.

9. Serve right away: this salad is best eaten immediately so apples stay crisp and greens stay fresh; if making ahead keep the dressing and walnuts separate and add them just before serving.

10. Quick hacks: for extra crunch toast walnuts in the oven at 350 F for 6 to 8 minutes, and if you want a nuttier dressing whisk a teaspoon of walnut oil into the vinaigrette.

Equipment Needed

1. Large dry skillet or cast iron pan, for toasting walnuts on the stove (or use item 2 if you prefer oven toasting)
2. Rimmed baking sheet, if toasting walnuts in a 350 F oven
3. Cutting board
4. Sharp chef knife, for apples, onion and chopping walnuts
5. Large salad bowl, to assemble the greens and toppings
6. Small bowl or mason jar plus a whisk or fork, to mix the dressing
7. Measuring spoons and a tablespoon or 1 cup measure
8. Salad tongs or two large serving spoons, to toss and serve
9. Citrus juicer or reamer, if you decide to use fresh lemon juice (optional)

FAQ

Apple Cranberry Walnut Salad Recipe Substitutions and Variations

• Apples: swap with pears like Bosc or Bartlett, or Asian pear for extra crunch, or use Pink Lady or Gala if you want it sweeter.
• Walnuts: replace with pecans, toasted almonds, or chopped hazelnuts for similar crunch and richness.
• Dried cranberries: use dried cherries, golden raisins, or tart dried currants for that sweet tart pop.
• Feta or goat cheese: try crumbled blue, shaved Parmesan, ricotta salata, or just skip it and toss in extra toasted nuts instead.

Pro Tips

1) Toast the walnuts properly and use texture on purpose. Toast them in the oven at 350 F for 6 to 8 minutes or in a dry skillet, but watch em closely because nuts go from browned to burned fast. Chop most of them rough, but save a few whole pieces to sprinkle on top for crunch and looks. If you want a deeper nutty hit, stir a teaspoon of walnut oil into the vinaigrette.

2) Keep the apples bright and crisp. Toss slices right away with a little lemon juice or a splash of the dressing so they dont brown, and slice them thin but not paper thin so they still have bite. If you need to prep early, soak the slices in ice water with a squeeze of lemon for up to a couple hours, then drain and pat dry before adding.

3) Dress smart, not liberal. Add only about half the vinaigrette when you first toss, taste, then add more if needed — you want coating not soggy leaves. Adjust sweetness or acid after you taste, a tiny pinch more salt will make the flavors pop. Whisk the dressing until it emulsifies so it clings to the greens.

4) Soften and mellow where it helps. If using baby spinach, give it a quick gentle massage with a pinch of salt to make it tender. Thinly sliced red onion can be pungent so soak it briefly in cold water to take the edge off, drain well. Keep dressing and nuts separate if you need to wait before serving so everything stays crisp.