Apple Cranberry Walnut Salad
This apple cranberry walnut salad is crisp, flavorful, and tossed with a homemade apple cider vinaigrette. It’s a simple green salad for any occasion.
You may also love my broccoli salad and arugula pear salad.
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Easy Autumn Salad Recipe
My apple cranberry walnut salad has everything a great salad needs. I use crisp apples, toasted nuts, and it has the right balance of sweet and tangy flavor.
This salad is easy to make, looks beautiful on the table, and is perfect for family dinners or when good friends come over.
Between the apples, dried cranberries, and crumbled feta, every bite has a little bit of each ingredient, which I love.
The apple cider vinaigrette ties everything together. It gives the salad a little sweetness and a pop of acidity from the vinegar.
You can use either honey or maple syrup depending on what’s in the pantry. Both taste great with the other fall flavors.
How to Make It
Here’s a quick overview explaining how I make this apple salad. The full recipe is further down the page.
Start with the dressing so the flavors have time to blend. Combine the olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small jar. Shake until well mixed, then adjust the sweetness or salt to taste.
In a large bowl, add the salad greens like romaine lettuce, bibb, or a spring mix. Top with red and green apples, red onion, feta cheese, walnuts, and dried cranberries.
Drizzle with about half the vinaigrette and toss gently to coat. Add more dressing before serving if needed.
Swap feta for blue cheese or goat cheese if you want a stronger flavor, or use pears when apples aren’t available.
Quick Tips
- Toast the walnuts: It brings out a wonderful flavor.
- Use your favorite apples: Red apples like Honeycrisp and Gala add a bit of sweetness. Green apples like Granny Smith will add tartness.
- Try a balsamic dressing: If you don’t have the ingredients for the apple cider vinaigrette or want to try a different flavor, opt for a balsamic vinaigrette instead.
How to Store Leftovers
Store any leftovers in an airtight container for up to 2 days. For the best texture, keep the salad and dressing separate until ready to serve. Once coated, the greens will soften quickly, so it’s best enjoyed fresh.
More Salad Recipes
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Ingredients
For the Apple Cider Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 to 2 tablespoons honey, or maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Salad:
- 6 cups mixed greens, romaine, bibb, or a spring mix
- 1 medium apple, thinly sliced
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ½ cup chopped walnuts, lightly toasted
- ⅓ cup dried cranberries
- ½ cup apple cider vinaigrette, from above or store-bought
Instructions
To Make the Dressing:
- Add all ingredients to a jar with a tight-fitting lid.½ cup extra virgin olive oil¼ cup apple cider vinegar1 to 2 tablespoons honey1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustard½ teaspoon garlic powder¼ teaspoon salt⅛ teaspoon black pepper
- Shake well until the dressing is smooth and blended.
- Taste and adjust the seasoning or sweetness as needed.
To Make the Salad:
- In a large bowl, combine the greens, apples, onion, feta, walnuts, and cranberries.6 cups mixed greens1 medium apple¼ cup thinly sliced red onion½ cup crumbled feta cheese½ cup chopped walnuts⅓ cup dried cranberries
- Drizzle with half of the vinaigrette and toss gently until everything’s evenly coated.
- Add more dressing just before serving, if desired.
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Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
