Name: Apple Walnut Salad with Cranberries Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
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; 1 tbsp maple syrup, honey, or apple jelly (use a sugar free jelly for a lower carb option); 1 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; ½ tsp Dijon mustard; 1 clove garlic; 1 pinch cayenne pepper

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.

This image shows a fresh salad served on a white oval plate with a white marbled surface background. The salad has three main layers: the bottom layer is a mix of green leafy vegetables with different textures and shades, including dark green spinach leaves and lighter, softer leaves, some with a reddish tint. On top are medium-thick green apple slices placed evenly across the dish, adding a creamy light green color. Scattered throughout are small white crumbles of cheese and reddish dried cranberries, adding spots of white and red. Small pieces of light brown walnuts and finely chopped red onions are sprinkled all over, adding more color and texture. Two silver forks are placed on the left side of the plate, resting on the salad. 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

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.

A large white oval plate holds a fresh salad arranged in layers starting with a base of mixed bright green and dark green leafy greens including spinach and arugula, giving a textured and leafy look. On top are thin slices of pale green apple scattered evenly, interspersed with white small cubes of soft cheese and small bits of red onion adding pops of pinkish purple. Bright red dried cranberries and light brown crushed nuts are sprinkled over the whole salad for contrast and texture. The plate is set on a white marbled surface, with a white textured cloth nearby. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a crisp bunch of mixed salad greens, a whole Granny Smith apple sliced to reveal its pale green interior, a small white ceramic bowl of chopped pitted dates, a white bowl filled with vibrant unsweetened dried cranberries, toasted chopped walnuts in a simple white dish, finely diced red onion neatly arranged in a white bowl, crumbled feta cheese on a small white plate, a small white bowl with golden extra virgin olive oil, another white bowl holding amber maple syrup, a white bowl with amber apple cider vinegar, a small white bowl containing pale yellow Dijon mustard, a whole uncracked garlic clove, and a pinch of bright red cayenne pepper artfully displayed in a tiny white bowl, all 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: 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.

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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 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:

Can I substitute other nuts for walnuts in this salad?

Absolutely! Pecans or almonds work wonderfully. Just toast them lightly for best flavor and texture.

How do I prevent the apples from browning in the salad?

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.

Can I make the dressing ahead of time?

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.

Is this Apple Walnut Salad suitable for a vegan diet?

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.