Description
This Apple Cranberry Walnut Salad is a vibrant and refreshing spring greens salad combining the crispness of red and green apples with the crunch of toasted walnuts and the sweet-tart burst of dried cranberries. Topped with crumbled feta and optional bacon for savory depth, and finished with a tangy apple cider vinaigrette, this salad is perfect as a light meal or a festive side. The candied walnuts add a touch of sweetness and texture, making each bite delightful and well balanced.
Ingredients
Salad
- 6 cups salad greens (arugula and baby spinach mix or any spring greens)
- 1 red apple
- 1 green apple
- 1 cup walnuts (roughly chopped)
- 4-6 bacon strips, cooked and chopped (optional)
- ⅓ cup crumbled feta cheese
- ⅓ cup dried cranberries
Dressing
- 1 cup apple juice
- 4 tablespoons apple cider vinegar (or white vinegar as substitute)
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup oil (such as olive oil or vegetable oil)
Candied Walnuts
- 1 cup walnut halves
- 1 tablespoon butter
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the apples and salad base: Core and chop both the red and green apples into thin slices or 1-inch chunks. In a large bowl, combine the salad greens, chopped apples, roughly chopped walnuts, crumbled feta cheese, cooked chopped bacon if using, and dried cranberries. Toss everything gently to mix.
- Make the dressing: In a bowl, whisk together apple juice, apple cider vinegar, honey, salt, black pepper, and oil until fully combined. Alternatively, combine all dressing ingredients in a jar and shake vigorously to emulsify.
- Toss salad with dressing: Pour the dressing over the prepared salad and toss immediately before serving to coat all ingredients evenly.
- Prepare candied walnuts: Line a baking sheet with greased parchment paper or a nonstick baking mat to prevent sticking. In a medium nonstick pan over medium heat, melt the butter and sugar together, stirring continuously.
- Candy the walnuts: Once the butter has melted and sugar is dissolved, add the walnut halves, salt, and ground cinnamon to the pan. Stir constantly until the walnuts are fully coated and caramelized, about 3-5 minutes.
- Cool candied walnuts: Quickly spread the coated walnuts out in a single layer on the prepared baking sheet. Let them cool for 5-10 minutes until they harden. Add the cooled candied walnuts to the salad or serve on top as garnish.
Notes
- Use any spring greens you prefer such as mixed baby lettuces, spinach, or arugula.
- Bacon is optional; for a vegetarian version, omit bacon and add extra walnuts or seeds.
- Adjust honey amount in dressing to taste for sweetness balance.
- For a vegan option, substitute feta with vegan cheese and omit bacon and butter, or replace butter with coconut oil in the candied walnuts.
- Prepare the candied walnuts just before serving to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
