Apple Walnut Salad with Cranberry Vinaigrette

There’s something truly special about a refreshing salad that combines unique flavors and textures, and the Apple Walnut Salad with Cranberry Vinaigrette is precisely that! I remember the first time I made this vibrant dish for a family gathering. The colors of the ingredients danced together, and the aroma from the tart cranberries and crunchy walnuts filled the kitchen. Everyone gathered around, and as soon as they took the first bite, I could see the surprise and delight on their faces. This salad quickly became a staple at our holiday dinners, especially during the fall when apples are at their peak. The sweet and tangy vinaigrette complements the crispness of the apples and the richness of the walnuts, creating a perfect balance that keeps you going back for more.

Essential Ingredients for Apple Walnut Salad with Cranberry Vinaigrette

The ingredients for this salad are not only simple but also work harmoniously to create a delightful dish. Each element plays a crucial role in enhancing the overall flavor and presentation. The fresh greens provide a crisp base, while the apples add sweetness and texture. The vinaigrette, with its tangy profile, ties everything together beautifully.

• ¼ cup fresh or frozen cranberries (thawed) – These add a bright tartness and vibrant color to the vinaigrette, enhancing both flavor and aesthetics.
• ¼ cup balsamic vinegar – This ingredient brings a rich, tangy base to the vinaigrette, balancing the sweetness of the cranberries.
• 1 tablespoon chopped red onion – Adds a hint of sharpness that enhances the overall flavor of the salad.
• 1 tablespoon granulated white sugar – Helps to mellow the acidity of the vinegar and cranberries, creating a well-rounded dressing.
• 1 teaspoon Dijon mustard – This gives the vinaigrette a subtle kick and depth that complements the other flavors.
• ½ cup extra virgin olive oil – The oil is essential for a rich, smooth dressing that coats the salad evenly.
• 10 cups mixed baby greens – A fresh, crisp base that provides a variety of textures and flavors.
• 2 medium Fuji or Honeycrisp apples, cored & thinly sliced – These sweet, crunchy apples are the stars of the salad, adding sweetness and juiciness.
• ½ cup chopped walnuts, toasted – They contribute a satisfying crunch and nutty flavor that enhances the overall dish.
• crumbled goat cheese, optional – This adds a creamy, tangy element that can elevate the salad’s richness.

Instructions for Apple Walnut Salad with Cranberry Vinaigrette

Making the Apple Walnut Salad with Cranberry Vinaigrette is a straightforward process that anyone can master. I love how easy it is to whip up this salad, and you’ll find that once you make it, it becomes a go-to for any gathering. Follow these simple steps for a delicious salad your family will love.

1. Begin by preparing the vinaigrette. In a food processor, puree the cranberries until they are smooth. This step is crucial, as it helps to release the flavors of the cranberries, creating a rich base for your dressing.

2. Add the balsamic vinegar, chopped red onion, granulated sugar, and Dijon mustard to the processor. Process until everything is well blended. This combination will create a tangy yet sweet vinaigrette that beautifully complements the salad.

3. With the processor still running, gradually add the extra virgin olive oil. This technique is essential for emulsifying the dressing, ensuring it has a smooth consistency. Once combined, transfer the vinaigrette to a medium bowl and season with salt and pepper to taste.

4. If you’re making this ahead, you can prepare the vinaigrette up to a day in advance. Just cover it and chill it in the refrigerator. Make sure to bring it back to room temperature and whisk it before using.

5. Now, it’s time to assemble your salad! In a large bowl, combine the mixed baby greens and the thinly sliced apples. The apples not only add sweetness but also a lovely crunch that pairs perfectly with the greens.

6. Next, drizzle enough of the vinaigrette over the salad to coat the greens and apples. Toss gently to ensure everything is well mixed without bruising the greens.

7. Sprinkle the toasted walnuts on top. The nuts add an incredible crunch and nutty flavor that elevates the entire dish.

8. If you’re using it, add the crumbled goat cheese now. This optional ingredient adds a creamy texture and a lovely tang that perfectly complements the sweet and tart elements of the salad.

9. Finally, serve the salad immediately, passing any remaining vinaigrette on the side. This allows everyone to add as much dressing as they like, ensuring a perfectly dressed salad every time!

Ways to Adapt This Recipe

There are countless ways to make the Apple Walnut Salad with Cranberry Vinaigrette your own. Here are some ideas to inspire your creativity!

• Experiment with Greens: Try other greens like arugula or spinach for a different flavor profile.
• Add Protein: For a heartier meal, add grilled chicken, chickpeas, or quinoa.
• Change the Nuts: Swap walnuts for pecans or almonds to change up the texture and flavor.
• Herb Infusion: Add fresh herbs like parsley or mint to elevate the freshness of the salad.
• Vinaigrette Variations: Experiment with different vinegar types like apple cider vinegar for a unique twist.
• Seasonal Swaps: Use seasonal fruits like pears or pomegranate in place of apples for a fresh take.

Perfect Pairings for Apple Walnut Salad with Cranberry Vinaigrette

When it comes to serving the Apple Walnut Salad with Cranberry Vinaigrette, there are endless possibilities. Here are some ideas that will complement this delicious salad perfectly:

• Grilled Chicken: Pair the salad with grilled chicken for a satisfying protein boost, making it a complete meal.
• Quinoa Bowl: Serve alongside a quinoa bowl for a nutritious and filling option.
• Light Lunch Option: Enjoy this salad as a light lunch on its own, perhaps with a slice of crusty bread.
• Holiday Gatherings: This salad is perfect for Thanksgiving or other holiday gatherings, showcasing seasonal ingredients.
• Wine Pairing: If you’re enjoying a drink, a light, fruity white wine pairs beautifully with the salad’s flavors.
• Picnic Delight: This salad also makes an excellent addition to any outdoor picnic or barbecue!

FAQ

Conclusion

The Apple Walnut Salad with Cranberry Vinaigrette showcases a perfect blend of freshness, sweetness, and crunch, making it a must-try recipe! Its ease of preparation and delightful flavors mean it’s sure to impress your family and friends. I encourage you to try this salad for your next gathering or simply to enjoy a nutritious meal at home. It’s a dish that’s bound to become a favorite!

Apple Walnut Salad with Cranberry Vinaigrette

The perfect blend of sweet apples, crunchy walnuts, and tangy cranberry vinaigrette, this Apple Walnut Salad with Cranberry Vinaigrette is a refreshing dish that will elevate any meal. A great choice for holidays or a light lunch, it's simple to prepare and absolutely delicious!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup fresh or frozen cranberries thawed
• ¼ cup balsamic vinegar
• 1 tablespoon chopped red onion
• 1 tablespoon granulated white sugar
• 1 teaspoon Dijon mustard
• ½ cup extra virgin olive oil
• 10 cups mixed baby greens
• 2 medium Fuji or Honeycrisp apples cored & thinly sliced
• ½ cup chopped walnuts toasted
• crumbled goat cheese optional

Equipment

• Whisk
• Blender
• Food Processor
• Mixing Bowl
• Chef's Knife

Method

 

1. Begin by preparing the vinaigrette. In a food processor, puree the cranberries until they are smooth. This step is crucial, as it helps to release the flavors of the cranberries, creating a rich base for your dressing.
2. Add the balsamic vinegar, chopped red onion, granulated sugar, and Dijon mustard to the processor. Process until everything is well blended. This combination will create a tangy yet sweet vinaigrette that beautifully complements the salad.
3. With the processor still running, gradually add the extra virgin olive oil. This technique is essential for emulsifying the dressing, ensuring it has a smooth consistency. Once combined, transfer the vinaigrette to a medium bowl and season with salt and pepper to taste.
4. If you're making this ahead, you can prepare the vinaigrette a day in advance. Just cover it and chill it in the refrigerator. Make sure to bring it back to room temperature and whisk it before using.
5. Now, it’s time to assemble your salad! In a large bowl, combine the mixed baby greens and the thinly sliced apples. The apples not only add sweetness but also a lovely crunch that pairs perfectly with the greens.
6. Next, drizzle enough of the vinaigrette over the salad to coat the greens and apples. Toss gently to ensure everything is well mixed without bruising the greens.
7. Sprinkle the toasted walnuts on top. The nuts add an incredible crunch and nutty flavor that elevates the entire dish.
8. If you’re using it, add the crumbled goat cheese now. This optional ingredient adds a creamy texture and a lovely tang that perfectly complements the sweet and tart elements of the salad.
9. Finally, serve the salad immediately, passing any remaining vinaigrette on the side. This allows everyone to add as much dressing as they like, ensuring a perfectly dressed salad every time!

Notes

• Tip 1: You can prepare the vinaigrette a day in advance and store it in the fridge. This not only saves time but also allows the flavors to meld beautifully.
• Tip 2: If you have leftovers, store them in an airtight container in the fridge. However, keep in mind that the greens may wilt, so it’s best to store the dressing separately.
• Tip 3: Use sweet apples like Fuji or Honeycrisp for the best flavor. Their sweetness balances well with the tart vinaigrette.
• Tip 4: Toasting the walnuts enhances their flavor and adds a delightful crunch. Just be sure to keep an eye on them to prevent burning.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!