Apple Walnut Salad with Cranberry Vinaigrette

Apple Walnut Salad with Cranberry Vinaigrette

149 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    20 m
Barrett
Recipe by  Barrett

“This is a great salad to serve for any autumn meal.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

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Reviews (149)

Rate This Recipe
Lynn S
136

Lynn S

I should have listened to the comments before trying this recipe. I like to follow the recipe first before changing anything BUT use less onion when you try this. It's an excellent recipe ---- very good, but a cup of red onions over powers the dressing. It was still good with the BIG onion flavor but I imagine better with less. I think next time I will use 1/3 cup. Really good!

Nicole Janel
118

Nicole Janel

This salad was WONDERFUL and will definitely make again. My picky dinner guests (parents) loved it as well. The only change I made was to reduce the amount of onion based upon feedback from other reviews. Next time, I will cut up the apples in to smaller pieces (rather than wedges) and I will soak them in a lemon/water bath to keep them from turning brown.

chibi chef
88

chibi chef

5 stars for the salad but only 2 for the dressing. I must have made the dressing incorrectly because others seemed to have loved it. Even though I used 1/3 C onion, it came out super thick and didn't look very appetizing. Next time, I think I will just run the cranberries through the processor and then wisk the rest of the ingredients by hand. The salad on the other hand, was fabulous! I coated the walnuts in a cinnamon sugar glaze (approx. 1/4 sugar, 1/4 tsp cinnamon, 1 T water) and then toasted them. This really created depth to the walnuts. I'm usually not a fan of walnuts, but I couldn't stop munching on these! I also threw in a handful of dried cranberries and topped with feta.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Fall Salad with Cranberry Vinaigrette