Crunchy, tangy, and just a little sweet—this Apple Walnut Salad with Cranberries Recipe has everything you want in a fresh salad that feels special yet easy to throw together. It’s one of those salads I keep coming back to because it’s vibrant, rewarding, and perfect for any season.
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
Honestly, I can't get enough of this Apple Walnut Salad with Cranberries Recipe. It's one of those dishes that feels fresh and comforting at the same time. Whether for a quick lunch or a holiday side, it hits the spot every time and practically begs for seconds.
- Perfect Balance: The combination of crisp apples, toasted walnuts, and tart cranberries creates layers of texture and flavor that delight every bite.
- Simple to Make: With just a handful of ingredients and a quick whisk for the dressing, you can have this on your table in about 15 minutes.
- Versatile and Crowd-Pleasing: It works wonderfully as a light lunch, alongside grilled chicken, or as a standout dish at holiday gatherings.
- Customizable: I’ll share easy swaps so you can tailor it to your dietary needs or what you have on hand, without losing its charm.
Ingredients & Why They Work
This Apple Walnut Salad with Cranberries Recipe comes together from ingredients that play off one another so well. From the tangy sweetness of the granny smith apple to the creamy saltiness of feta, every element has a purpose and adds its own personality.
- Mixed greens: I like to use a mix for varied texture, but baby spinach or romaine works great too—just make sure they’re fresh and crisp.
- Granny Smith apple: Tart and firm, perfect for adding crunch and a bright zing that balances the sweeter elements.
- Pitted dates: These add natural sweetness and chewiness; you can skip them for a lower-carb version without losing much.
- Unsweetened dried cranberries: They provide a tart pop that harmonizes beautifully with the walnuts and apples.
- Chopped walnuts: Toasted for a deeper flavor and crunch that makes the salad feel substantial.
- Red onion: Adds a mild sharpness that cuts through the sweetness; finely diced so it’s not overpowering.
- Feta cheese: Creamy, salty, and crumbly—feta brings richness and a lovely contrast to the fruit and nuts.
- Maple syrup/honey/apple jelly: Sweetness for the dressing that ties everything together; use a sugar-free jelly if you want it lighter.
- Apple cider vinegar: This gives the dressing a zesty tang that makes the salad vibrant and fresh.
- Extra virgin olive oil: Smooth and fruity, it rounds out the dressing’s flavor and adds healthy fats.
- Dijon mustard: Adds a slight sharpness and depth—trust me, it makes a difference!
- Garlic clove: A subtle hint of punch in the dressing, never overpowering but always there.
- Cayenne pepper: Just a pinch awakens the dressing with gentle warmth and complexity.
Make It Your Way
I love making this salad my own depending on the occasion or what I have in the kitchen. The core flavors are so good they hold up well to tweaks, so feel free to swap or skip ingredients to suit your taste.
- Variation: One time, I tried it with goat cheese instead of feta, and it brought a tangier creaminess that was divine. You can also swap dates for dried cherries or omit altogether if you prefer less sweetness.
- Lower Carb Option: Use a sugar-free apple jelly or omit the jelly and dates; the dressing still comes together beautifully with maple syrup or honey alone.
- Seasonal Switch: In the fall, I add roasted butternut squash cubes for a warm twist that complements the apples and walnuts perfectly.
Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe
Step 1: Whisk Together the Dressing
I always start with the dressing—it’s the heartbeat of this salad. Combine the maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of cayenne in a bowl. Whisk it briskly until everything is emulsified and glossy. The cayenne sneaks in a subtle warmth that elevates the flavor. Set this aside while you prep the rest.
Step 2: Prep the Fresh Ingredients
Chop your mixed greens or spinach, slice the Granny Smith apple thinly to keep that crisp snap, and finely dice the red onion so it’s gentle but still noticeable. Toast your walnuts in a dry pan for 3-5 minutes until fragrant—that little step makes a huge flavor difference. Chop the dates and crumble the feta last, so everything stays fresh.
Step 3: Toss It All Together
In a large bowl, gently combine the greens, apple slices, walnuts, cranberries, dates, red onion, and cheese. Pour the dressing over the top and toss just enough to coat everything without bruising the apples or breaking up the feta too much. Taste and season with salt and pepper as needed.
Top Tip
From my time making this salad, I discovered a few tricks that make a big difference and helped me get a perfectly balanced result every time.
- Toast Your Walnuts: I used to skip this step, but toasting nuts enhances their flavor and adds a satisfying crunch that you notice with every bite.
- Slice Apples Thinly: Thick apple slices can overpower the salad and make it harder to eat. Thin, even slices keep the salad light and balanced.
- Whisk Dressing Well: Getting the dressing fully emulsified means it clings beautifully to the salad, distributing flavor evenly.
- Season at the End: Since feta and dressing bring saltiness, I add salt last to avoid over-seasoning the salad.
How to Serve Apple Walnut Salad with Cranberries Recipe
Garnishes
I’m a fan of adding a little extra crunch or color when serving this salad. Sometimes I sprinkle extra chopped walnuts on top or add a few whole dried cranberries for a festive look. Fresh herbs like parsley or mint can add a lovely freshness if you have them handy.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light dinner, or alongside a hearty grain bowl for lunch. At holiday meals, I love it with roast turkey or ham to lighten up the plate.
Creative Ways to Present
Want to impress guests? Serve this salad in mason jars layered with the dressing at the bottom and ingredients on top for a neat individual presentation. Or create a salad platter with sections of each ingredient around the edges and dressing drizzled artfully—it looks beautiful and makes it easy for everyone to customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Because fresh apples and greens can wilt, I usually keep the dressing separate if I plan to store leftovers. Toss everything together just before serving again the next day. Keep the salad in an airtight container in the fridge for up to 2 days for best freshness.
Freezing
I don’t recommend freezing this salad since the texture of greens and apples doesn’t hold up well. The walnuts and dried fruits also get a bit soggy. Better to enjoy it fresh or refrigerated shortly after making.
Reheating
This is really a chilled salad, so no reheating needed! Just give leftovers a quick toss with fresh dressing if it looks dry and enjoy cold.
Frequently Asked Questions:
Absolutely! Pecans or almonds work wonderfully. Just toast them lightly for best flavor and texture.
A quick tip is to toss the sliced apples in a little lemon juice before adding them to the salad. This slows browning and keeps them looking fresh longer.
Yes! The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. Just whisk it again before tossing with the salad.
You can make it vegan by simply omitting the feta or swapping it for a plant-based cheese alternative. The rest of the ingredients are plant-friendly.
Final Thoughts
This Apple Walnut Salad with Cranberries Recipe has become one of my go-to salads, mainly because it feels like such a winner every time I make it. It’s easy to throw together, filled with layers of flavor and texture, and just brightens up any meal. I really hope you give it a try—it’s the kind of recipe that’ll have your friends asking for seconds and you reaching for the leftovers the next day.
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
A fresh and vibrant Apple Walnut Salad featuring mixed greens, tart Granny Smith apples, crunchy toasted walnuts, sweet dates and cranberries, and creamy feta cheese, all tossed in a tangy apple cider vinaigrette with a hint of cayenne. Ready in just 15 minutes, this salad is perfect for a quick, nutritious lunch or a festive side dish for holiday meals.
Ingredients
Salad
- 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
- 1 tablespoon maple syrup, honey, or apple jelly (use a 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
- Make the dressing: Combine maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, garlic, and cayenne pepper in a bowl and whisk until well incorporated to create the salad dressing. Set aside.
- Prepare the salad: In a large bowl, combine mixed salad greens, sliced Granny Smith apple, chopped dates, dried cranberries, toasted chopped walnuts, finely diced red onion, and crumbled feta cheese.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated to your desired level.
- Season and serve: Add salt and freshly ground black pepper to taste. Serve immediately for best freshness.
Notes
- Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
- For a lower carb version, omit dates and use sugar-free jelly in the dressing.
- Substitute feta cheese with a vegan alternative to make the salad vegan-friendly.
- Use baby spinach or romaine lettuce as alternatives to mixed greens for a different texture.
- Make the salad dressing in advance and store covered in the refrigerator for up to 2 days.
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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