Apple Cranberry Walnut Salad Recipe

Crisp Fall Harvest: Apple Cranberry Walnut Salad Recipe

Fresh greens sparkle with an irresistible apple cranberry walnut salad recipe that blends sweet and tangy flavors.

Crisp apple slices and tart cranberries dance among tender lettuce leaves.

Crunchy walnuts add depth and texture to every delightful bite.

The combination creates a vibrant, nutritious dish perfect for lunch or as a side.

Seasonal ingredients shine through in this simple yet elegant salad.

Each forkful promises a symphony of tastes that will delight your palate.

Prepare to elevate your meal with this delectable and refreshing creation.

Apple Cranberry Walnut Salad Highlights

  • Enjoy a delightful mix of crunchy apples, crispy candied walnuts, soft greens, and tangy feta that creates an exciting party in your mouth.
  • Adaptable for lunch, dinner, potlucks, or as a stunning side dish that impresses guests without requiring complicated techniques.
  • Combine fresh fruits, nuts, and greens for a nutritious meal that delivers both flavor and wholesome ingredients in every delicious bite.

Salad Ingredients: Apple, Cranberry, Walnut

Salad Base:
  • Arugula, Baby Spinach, Spring Mix: Fresh green foundation that provides a crisp and light backdrop for the salad.
Fruits:
  • Red Apples, Green Apples: Colorful fruits that add a delightful crunch and natural sweetness to the salad.
  • Dried Cranberries: Chewy berries that contribute a tart and concentrated fruity flavor.
Protein and Nuts:
  • Feta Cheese: Crumbly cheese that brings a tangy and creamy element to the salad.
  • Bacon Bits: Savory morsels that add a smoky and rich flavor dimension.
  • Walnut Halves: Nutty and crunchy base that provides texture and earthy undertones.
Candied Walnut Ingredients:
  • Butter, Sugar: Sweet mixture that creates a glossy caramel coating for the walnuts.
  • Salt, Cinnamon: Seasonings that enhance the depth and complexity of the candied walnuts.
Dressing Components:
  • Apple Juice, Apple Cider Vinegar: Liquid base that creates a tangy and fruity foundation.
  • Honey: Natural sweetener that balances the acidity of the vinegar.
  • Salt, Black Pepper: Seasonings that elevate and round out the dressing's flavor.
  • Oil: Binding ingredient that helps emulsify and smooth out the dressing.

How to Make Apple Cranberry Walnut Salad

Step 1: Slice Apples

Core and slice apples into thin or chunky pieces.

Mix red and green apples for extra color and crunch.

Quickly dip slices in lemon water to prevent browning.

Step 2: Create Salad Base

Grab a large bowl and layer your favorite greens.

Toss in:
  • Apple slices
  • Chopped walnuts
  • Crumbled feta cheese
  • Dried cranberries
  • Crispy bacon bits (optional)

Step 3: Whip Up Dressing

Combine dressing ingredients in a jar or small bowl:
  • Apple juice
  • Apple cider vinegar
  • Honey
  • Salt
  • Black pepper
  • Olive oil

Shake or whisk until smooth and well-blended.

Step 4: Prepare Candied Walnuts

Heat a nonstick pan over medium temperature.

Melt butter and sugar together until glossy.

Add:
  • Walnut halves
  • Pinch of salt
  • Dash of cinnamon

Stir continuously until walnuts are caramelized and coated.

Step 5: Cool Candied Walnuts

Spread walnuts on a parchment-lined baking sheet.

Allow to cool for 5-10 minutes until coating hardens.

Step 6: Finish and Serve

Drizzle dressing over salad just before serving.

Gently toss to coat ingredients.

Top with cooled candied walnuts.

Serve immediately for maximum freshness and crunch.

Tips for Apple Cranberry Walnut Salad

  • Soak sliced apples in lemon water to maintain their fresh, crisp appearance and prevent oxidation.
  • Combine soft, crunchy, and crispy ingredients like feta, walnuts, and apples for a satisfying mouthfeel.
  • Adjust vinegar and honey ratios to create a personalized sweet-tangy flavor profile that suits your taste.
  • Stir walnuts constantly while caramelizing to ensure even coating and prevent burning.
  • Dress the salad just before serving to keep greens fresh and maintain optimal texture of ingredients.

Storing Apple Cranberry Walnut Salad

  • Store leftover salad in an airtight container for up to 2 days. Keep dressing separate to prevent soggy greens, adding it just before eating.
  • Seal candied walnuts in a freezer-safe bag or container. They'll stay fresh for 1-2 months at room temperature or up to 3 months in the freezer.
  • When ready to eat, let refrigerated salad sit at room temperature for 10 minutes. Gently toss to redistribute ingredients and refresh the greens.
  • Crisp up refrigerated or frozen walnuts by spreading them on a baking sheet. Warm in a 300°F oven for 5-7 minutes until they regain their crunch.

What to Serve with This Fruit & Nut Salad

  • Savor Wine and Dressing Harmony: Pair this vibrant salad with a crisp Sauvignon Blanc, its zesty acidity perfectly complementing the apple cider vinegar dressing and cutting through the richness of feta and candied walnuts.
  • Craft Cheese Board Companion: Create a delightful cheese plate featuring aged cheddar, creamy brie, and a sharp blue cheese to enhance the salad's tangy and sweet flavor profile, offering a luxurious texture contrast.
  • Sparkling Cider Celebration: Replace traditional wine with a sparkling apple cider that echoes the recipe's apple theme, providing a refreshing, slightly sweet beverage that amplifies the salad's fruity undertones.
  • Rustic Bread Sidekick: Serve alongside a warm, crusty sourdough or artisan whole grain bread, its robust texture and slight tanginess creating a perfect balance with the light, crisp salad components.

Style Swaps for Apple Cranberry Walnut Salad

  • Gluten-Free Garden Salad: Replace wheat-based ingredients with gluten-free alternatives like quinoa greens, certified gluten-free nuts, and ensure all dressing components are verified gluten-free.
  • Vegan Power Salad: Swap bacon with crispy tempeh bits, replace feta with dairy-free cashew cheese crumbles, and use maple syrup instead of honey for a plant-based version.
  • Low-Carb Keto Friendly: Substitute apples with cucumber or zucchini, remove dried cranberries, increase nuts quantity, and use a sugar-free dressing with olive oil and apple cider vinegar base.
  • Nut-Free Wellness Bowl: Eliminate walnuts completely, add sunflower seeds for crunch, use pumpkin seeds as alternative topping, and maintain the original dressing recipe for those with nut allergies.

FAQs

  • Are candied walnuts difficult to make?

Candied walnuts are surprisingly easy to prepare. With just butter, sugar, and a few minutes of stirring, you can create a delicious sweet and crunchy topping that elevates any salad.

  • Can I substitute ingredients in this salad?

Absolutely! Feel free to swap feta for goat cheese, replace bacon with crispy chickpeas for a vegetarian option, or use pecans instead of walnuts. The recipe is flexible and welcomes creativity.

  • How long do candied walnuts stay fresh?

When stored in an airtight container at room temperature, candied walnuts will remain crisp and delicious for about a week. Keep them away from humidity to maintain their crunch.

  • Is this salad healthy?

This salad offers a nutritious balance of greens, fruits, nuts, and protein. Apples provide fiber, walnuts deliver healthy fats, and the variety of ingredients ensures you’re getting multiple nutrients in one delightful dish.

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Apple Cranberry Walnut Salad Recipe

Apple Cranberry Walnut Salad Recipe


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4.7 from 20 reviews

  • Total Time: 30 minutes
  • Yield: 6 1x

Description

Mouthwatering Apple Cranberry Walnut Salad combines crisp autumn flavors with elegant textures. Sweet-tart apples, tangy cranberries, and crunchy walnuts create a refreshing dish you’ll savor with each delightful bite.


Ingredients

Scale

Main Ingredients:

  • 6 cups salad mix (arugula and baby spinach or any spring green mix)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts, roughly chopped
  • 1 cup walnut halves (for candied walnuts)
  • 6 bacon strips, cooked and chopped (optional)

Cheese and Dried Fruit:

  • 1/3 cup crumbled feta cheese
  • 1/3 cup dried cranberries

Dressing and Candied Walnuts:

  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup oil
  • 1 tablespoon butter (for candied walnuts)
  • 1/4 cup sugar (for candied walnuts)
  • 1/4 teaspoon salt (for candied walnuts)
  • 1/4 teaspoon ground cinnamon (for candied walnuts)

Instructions

  1. Core and slice apples into thin or 1-inch pieces, mixing red and green varieties for visual appeal and texture. Briefly submerge in lemon water to prevent discoloration.
  2. In a large bowl, layer fresh greens like arugula or baby spinach as the foundational base for the salad.
  3. Scatter prepared apple slices across the greens, then generously sprinkle chopped walnuts, crumbled feta, dried cranberries, and optional bacon bits to create a diverse flavor landscape.
  4. Craft the dressing by whisking apple juice, apple cider vinegar, honey, salt, black pepper, and oil in a small bowl until smooth and well-integrated. Taste and adjust seasonings as needed.
  5. For candied walnuts, line a baking sheet with parchment paper or a nonstick mat to prevent sticking.
  6. Using a medium nonstick pan over medium heat (around 325°F), melt butter and sugar together until they form a glossy, uniform mixture.
  7. Introduce walnut halves to the butter-sugar blend, incorporating a pinch of salt and cinnamon. Continuously stir to ensure complete and even coating.
  8. Immediately transfer candied walnuts to the prepared baking sheet, spreading them in a single layer. Allow 5-10 minutes cooling time to solidify the caramelized exterior.
  9. Moments before serving, drizzle dressing over the salad and gently toss to ensure every ingredient is lightly coated, maintaining the salad’s fresh and vibrant character.

Notes

  • Prevent apple browning by submerging slices in lemon water immediately after cutting to maintain fresh appearance and crisp texture.
  • Mix apple varieties like Granny Smith and Honeycrisp for balanced tartness and sweetness, creating more complex flavor profile.
  • use vegan feta for dairy-free option, replace bacon with roasted chickpeas for vegetarian version.
  • Toast walnuts briefly before candying to enhance their natural nutty flavor and add extra depth to the overall salad experience.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner, Appetizer
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 6
  • Calories: 300
  • Sugar: 15 g
  • Sodium: 250 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 10 mg
Clara Thompson

Clara Thompson

Recipe Developer & Culinary Educator

Expertise

Developing accessible single-serving recipes, Food writing and content creation, Plant-based and allergen-friendly cooking, Culinary education and workshop facilitation

Education

​Oregon Culinary Institute (Portland, OR)
Diploma in Culinary Arts

Specialized in plant-based cooking and sustainable kitchen practices.​

Portland Community College
Certificate in Food Writing and Media

Focused on recipe writing, food photography, and digital content creation.​


Clara’s food journey began with a curiosity for color, texture, and ingredients pulled straight from the garden. Her background in plant-forward cooking and creative writing gives her a unique edge – she makes healthy, flavorful food feel inviting, not intimidating.
She specializes in meals that work for busy lives and different diets, all without sacrificing taste. Clara’s voice comes through in every recipe she writes – clear, kind, and encouraging.

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