Apple Cranberry Walnut Salad
A vibrant, texture-rich salad featuring crisp apples, dried cranberries, and toasted walnuts on a bed of fresh greens, all brought together with a honey-dijon vinaigrette and crumbled feta cheese.
Ingredients
- 6 cups mixed greens spring mix, spinach, or arugula work wonderfully
- 2 medium apples Honeycrisp or Gala, thinly sliced
- 3/4 cup dried cranberries
- 3/4 cup walnuts lightly toasted and chopped
- 1/2 cup crumbled feta cheese
- 1/4 red onion thinly sliced (optional)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally until they become fragrant and slightly darker. Watch carefully as they can burn quickly!
- Make the dressing by whisking together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste. The dressing should be slightly sweet with a tangy finish.
- Core and slice the apples thinly. If preparing ahead of time, toss them in a little lemon juice to prevent browning.
- Place your greens in a large serving bowl, creating a fresh foundation for your salad.
- Layer the toppings by distributing apple slices, dried cranberries, toasted walnuts, and red onion (if using) evenly over the greens.
- Sprinkle the feta cheese over the top, creating little pockets of creamy saltiness throughout the salad.
- Drizzle with dressing right before serving, starting with half the amount and adding more as needed. Toss gently to coat everything evenly without bruising the greens.
Notes
- For the best flavor contrast, use a mixture of sweet and tart apples like Honeycrisp and Granny Smith.
- This salad can be prepped ahead of time – just keep the dressing separate and add it right before serving.
- Candied walnuts make an excellent upgrade if you want a touch more sweetness.
- For a more substantial meal, add grilled chicken breast or salmon.
- The dressing makes a bit extra – store leftovers in a sealed container in the refrigerator for up to a week.