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Apple Cranberry Walnut Salad Recipe

Apple Cranberry Walnut Salad with Maple Cider Vinaigrette

A vibrant and healthy salad featuring crisp apples, tart cranberries, crunchy walnuts, and a tangy maple cider vinaigrette. Perfect for a light lunch or a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Mixed Greens (Spinach, Romaine, Spring Mix)
  • 2 medium Honeycrisp Apples cored and thinly sliced
  • 1 cup Fresh Cranberries
  • 1/2 cup Walnuts toasted and coarsely chopped
  • 1/4 cup Feta Cheese crumbled (optional)
Dressing Ingredients
  • 1/4 cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Baking sheet

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant.
  2. While walnuts toast, prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  3. Core and thinly slice the apples. Set aside.
  4. In a large bowl, combine the mixed greens, sliced apples, cranberries, and toasted walnuts.
  5. If using, sprinkle feta cheese over the salad.
  6. Drizzle the dressing over the salad and gently toss to coat.
  7. Serve immediately and enjoy!

Notes

For a sweeter salad, use more maple syrup in the dressing. You can also add other nuts like pecans or substitute dried cranberries for fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the apples may brown slightly.