Apple- Walnut Salad with Cranberry Vinaigrette

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This salad has been featured on The Recipe Girl blog: Fall Dinner Party Menu This recipe is gluten-free adaptable– please see notes below the recipe…

Apple- Walnut Salad w/ Cranberry Vinaigrette

I thought this was a really great, simple fall salad recipe. You can certainly add some goat cheese or blue cheese crumbles, but they're really not necessary. It's good on its own.

Yield: 6 servings

Prep Time: 25 min


1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 Tablespoon chopped red onion
1 Tablespoon granulated white sugar
1 teaspoon Dijon mustard
1 cup vegetable or canola oil
10 cups mixed baby greens
2 medium Red Delicious or Honeycrisp apples, cored & thinly sliced
1/2 cup chopped walnuts, toasted


1. Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using).

2. Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.


*If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of Dijon mustard that is known to be GF.
*If you would prefer a cleaner look to your salad, try looking for white balsamic vinegar. The original version, although it slightly coats the apples with the brown balsamic, is still very yummy.
*Add a crumbled cheese- goat or blue, if desired.

Source: (Adapted from Bon Appetit)

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  • Diane wrote:

    I made this salad for Thanksgiving and it was a huge hit!  I did not bring any salad home!  I was told later that this salad was awesome and that I could make it anytime!  

  • Janice Coombs wrote:

    We made the salad as written, but altered the dressing. First time we made the dressing in a food processor using fresh cranberries, and cut the oil to 3/4 cup. Then we tried making it in a blender. The blender worked so much better-it was faster, blended better, and easier cleanup. Reducing the oil makes the dressing thicker but it was very good. A little dressing goes a long way. I made carmelized walnuts and added a few dried cranberries to the salad. It was a hit at our Thanksgiving dinner-even the picky eaters liked it!

  • Debra wrote:

    I used several substitutions when I made this recipe. Blueberries for the cranberries, white wine vinegar for the balsamic, pecans for the walnuts, fugi instead of delicious apples. It turned out fantastic!