Apple Cranberry Walnut Salad with Cider Vinaigrette

This apple cranberry walnut salad combines crisp apple, tart dried cranberries, toasted walnuts, and mixed greens with a quick apple cider vinaigrette. Add feta if you want a creamy, salty finish.

Why Make This Apple Cranberry Walnut Salad

It comes together quickly and works as a fresh side for dinner or a light lunch. Keep the dressing separate until serving so the greens stay crisp.

Ingredients

• 2 cups mixed greens
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and black pepper, to taste

How to Make Apple Cranberry Walnut Salad

1. Place the mixed greens, diced apple, dried cranberries, walnuts, and red onion in a large bowl.
2. Whisk the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
3. Drizzle the dressing over the salad and toss gently.
4. Top with feta, if using, and serve immediately.

Serving Suggestions

Serve the salad as a side or light main. It pairs well with grilled chicken or fish. For a seasonal variation, add roasted butternut squash.

Storage

Store undressed salad ingredients and dressing separately in the refrigerator. For the best texture, assemble shortly before serving; sliced apple and greens lose freshness over time.

Tips

• Toast the walnuts in a dry skillet for a few minutes, stirring often.
• Choose an apple variety you enjoy; a crisp sweet or tart apple both work.
• Add the dressing gradually so the greens are lightly coated.

Variations

Swap walnuts for pecans, add sliced pear, or use chickpeas or cooked chicken to make the salad more filling. Fresh cranberries are much tarter than dried cranberries and will change the balance of the salad.

Frequently Asked Questions

Can I make this salad ahead?
Prepare and refrigerate the components separately, then toss them together just before serving.

Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are much more tart and firm, so the finished salad will taste different.

Is this salad gluten-free?
The listed ingredients are typically gluten-free. Check product labels, especially for packaged toppings, if you need to avoid gluten.

For another related recipe, try apple cranberry carrot salad. For additional guidance, see UMN Extension’s guide to apple varieties.

Preparing Apple Cranberry Salad Ahead

For the freshest apple cranberry salad, wash and dry the greens well, then keep them chilled until you are ready to assemble. The vinaigrette can be whisked separately and stored in a small covered container. If you dice the apple in advance, a little cider vinegar from the dressing can help keep the pieces bright; toss them with the greens shortly before serving.

Build each serving so the crisp apple, tart cranberries, and toasted walnuts are spread throughout the greens instead of settling at the bottom. Add feta only after tossing, so it stays in visible crumbles. Keep the dressing light at first and offer extra at the table. This makes the apple cranberry salad easier to pair with a simple main dish and helps leftovers stay less soggy.

Apple Cranberry Walnut Salad

Print Recipe

A refreshing salad combining sweet apples, tangy cranberries, and crunchy walnuts, perfect for any meal.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups mixed greens
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Combine mixed greens, diced apple, dried cranberries, walnuts, and red onion in a large bowl.
2. Whisk together olive oil, apple cider vinegar, salt, and pepper in a small bowl.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with feta cheese if desired and serve immediately.

Notes

Best served fresh; keep dressing separate until ready to eat for best texture.