Apple Cranberry Walnut Salad Recipe

I’m sharing my Apple Cranberry Feta Salad with a pantry-friendly dressing and a quick walnut-toast trick that keeps this side salad ready in minutes.

I love how a simple bowl can feel like a little celebration. Crisp Honeycrisp or Fuji apples bring bright, snappy bites that pair perfectly with toasted walnuts for a satisfying crunch.

It reads like a Green Apple Walnut Salad, yet whispers of a Salad With Dried Cranberries And Feta sneak in, so it’s familiar but a touch unexpected. I make this when friends drop by and when I need something that looks dressed up but isn’t fussy.

The flavors keep grabbing me, and honestly I never get tired of stealing a forkful straight from the bowl.

Ingredients

• Apples: crisp, sweet and tart, high in fiber and vitamin C, add crunch and sweetness.
• Dried cranberries: chewy, tangy, provide quick carbs and antioxidants, can be kinda sweet.
• Walnuts: toasty, rich in omega 3s and protein, give good crunch and healthy fats.
• Mixed greens: leafy vitamins low calorie fiber rich, base for freshness and lots of color.
• Feta or goat cheese: creamy, salty, adds protein and tang, optional but really lovely.
• Extra virgin olive oil: heart healthy monounsaturated fats, smooth mouthfeel, ties the flavors together.
• Apple cider vinegar: bright slightly sweet acid, helps balance sweetness and boosts overall flavor.
• Honey or maple syrup: natural sweeteners, small carbs, help emulsify and round out the dressing.

Ingredient Quantities

• 6 cups mixed salad greens, loosely packed (baby spinach, arugula or mixed field greens), give or take
• 2 medium apples, cored and thinly sliced, try Honeycrisp or Fuji
• 3/4 cup dried cranberries
• 3/4 cup walnuts, toasted and chopped
• 1/2 cup crumbled feta or goat cheese, optional
• 1/4 small red onion, thinly sliced (about 1/4 cup)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice, optional to brighten the dressing

How to Make this

1. Toast and chop the walnuts: heat a dry skillet over medium heat and toss in 3/4 cup walnuts, stirring for about 4 to 6 minutes until fragrant and a little darker, or spread on a sheet and bake at 350F for 8 to 10 minutes; let cool, then roughly chop and reserve a small handful for garnish.

2. Slice the apples: core and thinly slice 2 medium apples (Honeycrisp or Fuji work great). If you worry about browning, toss the slices with 1 tablespoon lemon juice right after slicing.

3. Thinly slice the red onion: cut 1/4 small red onion into very thin half moons so the bite isnt too sharp.

4. Make the dressing: in a jar or small bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and the optional 1 tablespoon lemon juice; shake or whisk until emulsified and taste, add a pinch more salt or a drizzle more honey if needed.

5. Prep the greens: loosely pack 6 cups mixed salad greens (baby spinach, arugula or mixed field greens) into a large salad bowl, fluff them so they dont get crushed.

6. Add the mix-ins: scatter the apple slices, 3/4 cup dried cranberries, the toasted chopped walnuts and the thinly sliced red onion over the greens. If using, crumble 1/2 cup feta or goat cheese over the top.

7. Dress the salad: pour about half the dressing over the salad, then gently toss with salad tongs or clean hands to coat everything evenly, be gentle so the apples and greens dont bruise.

8. Taste and adjust: try a bite, then add more dressing, salt, pepper or a squeeze of lemon if it needs brightness; remember you can always add more but you cant take it away.

9. Finish and serve: sprinkle the reserved walnuts and a few extra dried cranberries on top for crunch and color, freshly crack a little more black pepper if you like, and serve immediately so the apples stay crisp.

10. Leftover tip: keep any extra dressing in a jar in the fridge and store the salad components separate; toss right before serving so it stays fresh.

Equipment Needed

1. Large salad bowl, to fluff the greens and toss everything gently
2. Chef’s knife, for slicing apples chopping walnuts and cutting the onion
3. Cutting board, sturdy and roomy so you dont crush the apples
4. Dry skillet or sheet pan, for toasting the walnuts (stovetop or oven)
5. Measuring cups and spoons, for the oil vinegar honey mustard and nuts
6. Small jar or mixing bowl and whisk, to shake or whisk the dressing till emulsified
7. Salad tongs or salad servers, to toss the salad without bruising the leaves
8. Small bowl or plate for cooling and roughly chopping the toasted walnuts before garnish

FAQ

Apple Cranberry Walnut Salad Recipe Substitutions and Variations

• Apples: swap for pears or Asian pear, they give similar crunch and sweet-tart flavor and hold up well in the dressing.
• Dried cranberries: use dried cherries or raisins for similar chew and sweetness, or fresh pomegranate seeds for a juicy pop.
• Walnuts: pecans or toasted almonds are perfect substitutes, they provide the same toasty crunch and richness.
• Feta or goat cheese: try shaved Parmesan, crumbled blue cheese, or sliced avocado if you want creamy texture without the tang.

Pro Tips

1) Toast the walnuts until you just smell them, not until theyre dark brown. Let them cool completely before chopping so they dont smoosh the greens, and save a few whole or halved pieces for garnish so you get that satisfying crunch.

2) Slice apples right before serving for best crispness. If you must prep earlier, toss the slices in a little lemon juice and keep them chilled; pat dry right before adding so the dressing doesnt get watered down.

3) Make the dressing ahead and keep it in a jar in the fridge, it mellows and gets better after a bit. Bring it to room temp and shake or whisk hard before using, then start by adding about half to the salad and add more as needed because you can always add more but you cant take it away.

4) Toss very gently using tongs or clean hands so the apples and delicate greens dont get crushed. Add the dried cranberries and most of the nuts at the end so they stay pretty and crunchy.

5) Store everything separate if you expect leftovers: dressing in a jar, nuts in an airtight container, greens and apples apart. If the nuts go a little soft later, pop them in a warm oven or skillet for 3 to 4 minutes to revive their crunch, it really makes the salad feel fresh again.