Apple Cranberry Walnut Salad
A vibrant Apple Cranberry Walnut Salad combines crisp apples, tangy dried cranberries, creamy feta cheese, and toasted walnuts, delivering a burst of autumn flavor to your table. Perfect as a side or light meal, this seasonal favorite requires only a few minutes of prep, making it ideal for busy days or festive gatherings.
Whether enjoyed as a refreshing starter or alongside a main course, this salad captures the essence of fall with every bite. Its mix of textures and flavors adds an appealing depth, from the sweet, juicy apples to the salty feta and crunchy walnuts.
Fresh Ingredients for Apple Cranberry Walnut Salad
- Mixed salad greens – Adds a fresh and crisp base with arugula, baby spinach, or spring greens.
- Red and green apples – Brings sweetness, tartness, and a juicy crunch that anchors the salad’s flavors.
- Walnuts – Offers a rich, nutty crunch that pairs perfectly with the fruit and cheese.
- Bacon (optional) – Adds a savory, smoky touch for extra depth and texture.
- Feta cheese – Creamy and slightly tangy, balancing the sweetness of the fruit.
- Dried cranberries – Adds a tart, chewy element that enhances the salad’s autumn theme.
How to Make Apple Cranberry Walnut Salad
- In a large bowl, combine mixed greens, apple slices, chopped walnuts, crumbled feta, bacon (if desired), and dried cranberries.
- In a small bowl, whisk together apple juice, apple cider vinegar, honey, salt, pepper, and oil until smooth.
- Pour the dressing over the salad, tossing gently to coat each ingredient.
- Serve immediately, savoring the vibrant mix of fall flavors.
Pro Tips for the Perfect Salad
For an extra layer of flavor, try lightly toasting the walnuts in a dry skillet for a few minutes to bring out their natural oils and depth. Candied walnuts are another fantastic choice if you prefer a sweeter crunch; they’re easy to make and lend an irresistible caramelized touch. Consider mixing up the dressing with a splash of balsamic vinegar or a spoonful of Dijon mustard for added tang.
If you want to add more protein, grilled chicken slices or even a sprinkle of quinoa works beautifully in this salad. For those seeking a heartier dish, consider swapping out the feta with blue cheese or goat cheese for a bolder, creamier finish.
Storing Leftovers
To keep your salad fresh, store the components separately whenever possible. Place salad greens, apples, and walnuts in a sealed container without dressing, and keep any dressing in a separate jar. For best results, add the dressing and toss right before eating. Leftovers can last up to two days in the fridge if stored this way. For a quick refresh, add a handful of fresh greens or a few extra apple slices before serving.
This Apple Cranberry Walnut Salad is a delightful, crowd-pleasing dish that brings a taste of autumn to your table, easy to enjoy year-round!
Apple Cranberry Walnut Salad Recipe
Ingredients
Salad:
- 6 cups mixed salad greens such as arugula, baby spinach, or any spring green mix
- 1 red apple cored and chopped
- 1 green apple cored and chopped
- 1 cup walnuts roughly chopped
- 4 –6 strips of bacon cooked and crumbled (optional)
- ⅓ cup feta cheese crumbled
- ⅓ cup dried cranberries
Dressing:
- 1 cup apple juice
- 4 tablespoons apple cider vinegar or substitute white vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup oil olive oil or any light-tasting oil
- Candied Walnuts optional:
- 1 cup walnut halves
- 1 tablespoon butter
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- In a large mixing bowl, toss together the salad greens, chopped red and green apples, walnuts, crumbled feta, bacon (if using), and dried cranberries.
- In a separate bowl, whisk together all the dressing ingredients until well combined, or shake them in a sealed jar until smooth. Pour over the salad just before serving, tossing to coat evenly. Enjoy immediately.
For the Candied Walnuts (optional):
- Prepare a baking sheet lined with greased parchment paper or a nonstick baking mat.
- In a medium nonstick skillet over medium heat, melt the butter and sugar together, stirring until combined.
- Add the walnut halves, salt, and cinnamon, stirring continuously until the walnuts are fully coated and caramelized.
- Remove the walnuts from the heat and spread them out on the prepared baking sheet in a single layer. Allow to cool for 5-10 minutes before adding to the salad.
Notes
Walnut Options: Feel free to use raw, toasted, or even candied pecans instead of walnuts.