Get your greens in the sweet, easy way with this healthy recipe that’s ready to enjoy in 20 minutes flat.
Everyone in my family has a sweet tooth. Sometimes, it can be satisfied long before dessert. All it takes is the right mix of sweet, savory, and tangy ingredients. This fresh and uplifting apple-cranberry-walnut salad always hits the spot for them. My aunt makes something similar that’s phenomenal, drizzled with a dressing that’s too tart for words. We break out a batch of this salad for holidays and casual gatherings alike.
This was actually one of the first salads I learned to make. Although we used to whip up a balsamic vinaigrette for it, this recipe calls for a blend of olive oil, apple cider vinegar, and honey—leading to a much sweeter dressing with a pleasant aftertaste.
It might seem strange at first to mix sweet ingredients with vegetables, but the variety of textures and tastes will win you over pretty quickly. Since apples are in season during late summer and fall, it’s the perfect time to craft an apple-cranberry-walnut salad. Fresh apples make the salad even more delicious, as the fruity notes harmonize with the nutty ones.
Once you’ve made this recipe a few times, you’ll discover how easy it is to experiment with different types of dressing and a variety of toppings. So long as you keep the staples—red and green apples, glossy dried cranberries, and candied walnuts—you can get as creative as you like with it.
Tips for customizing your salad
This salad is light and refreshing. If you’d like to make it heartier, there are plenty of plant- and animal-based protein options. I prefer adding a cup of Air-Fryer Chickpeas, some Cannellini Beans, or a serving of Crispy Baked Tofu. If you want something meatier, feel free to top your salad with anything from Hot Bacon Dressing to Potato Chip Chicken.
The dressing in this recipe is light and neutral. If you’d like to change it up a bit, try this Pomegranate Vinaigrette for a fruity twist, Champagne Vinaigrette for bright and tangy flavors, or this Balsamic Vinaigrette Recipe for a hint of Dijon mustard.
How do I store leftovers?
This apple-cranberry-walnut salad is best enjoyed fresh. If you have leftovers that have already been tossed with dressing, you can refrigerate them in an airtight container. They’ll have the best texture and flavor if you enjoy them within 1 day—before the greens get soggy and the apples brown. For longer storage, it’s ideal to store the salad fixings and dressing in separate containers in the fridge for up to 3 days. To prevent apple slices from browning, toss them with a little lemon juice before storing. I do not recommend freezing this salad, as the greens will wilt and most of the other components will lose their texture and become unappealing.
Serving suggestions
Once your apple-cranberry-walnut salad is assembled, serve it with any of your favorite main dishes. I like it with this Best Black Bean Burger Recipe and Greek Fries. It also pairs well with Steak And Potatoes, Pork Chops And Rice, Mac And Cheese Bites, or Turkey Shepherd’s Pie. Seeking a classy drink to sip with it? Try a pitcher of White Sangria or Strawberry Agua Fresca. Both are as refreshing as this salad.
Ingredients
- 1/2 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/2 cup walnuts roughly chopped
- 1/8 teaspoon ground cinnamon
- 6 cups mixed salad greens such as baby spinach, arugula, or spring mix
- 1 red apple thinly sliced
- 1 green apple thinly sliced
- 1/3 cup dried cranberries
- 1/2 cup feta cheese crumbled, optional
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 1/2 tablespoons honey
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon ground black pepper
Instructions
- In a small skillet over medium heat, melt the butter. Stir in the sugar until it dissolves, then add the walnuts and ground cinnamon.
- Cook, stirring constantly, until the walnuts are lightly toasted and well coated, about 2 minutes. Move walnuts to a plate to cool.
- In a large bowl, combine the mixed greens, red apple slices, green apple slices, dried cranberries, and feta cheese. Toss gently to mix the flavors.
- Whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl. Adjust honey and salt to taste as needed. Drizzle the dressing evenly over the salad and toss to coat.
- Sprinkle the walnuts over the salad. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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