Description
A refreshing and crunchy salad combining sweet red apple, plump cranberries, and candied walnuts with a zesty cider-Dijon vinaigrette. This 20-minute recipe balances tart, juicy elements with a buttery, toasted nut finish for a vibrant side dish or light lunch.
Ingredients
2 cups mixed salad leaves
1 red apple, thinly sliced
1/4 cup red onion, sliced wedges
1/2 cup dried cranberries
1/2 cup walnuts or pecans
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard (check for alcohol-free version)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup crumbled feta or goat cheese
Instructions
Melt 1 tablespoon salted butter in a skillet over medium heat. Add 1/4 cup sugar, stir until partially melted. Add walnuts/pecans and stir for 2 minutes. Pour onto parchment-lined tray, spread out, and cool completely
Soak cranberries in 1 cup boiling water for 10 minutes, then drain and pat dry
Whisk cider vinegar, olive oil, Dijon mustard, sugar, salt, and pepper to create vinaigrette
Arrange salad leaves on a platter, layer apple slices with 1 teaspoon lemon juice to prevent browning. Add red onion wedges, soaked cranberries, and cooled candied walnuts
Drizzle with vinaigrette and top with optional cheese if using
Notes
For nut-free option, substitute with toasted sunflower seeds or pepitas
Use lemon juice for the vinaigrette if avoiding vinegar
Store candied nuts separately for up to 3 days to maintain crunch
- Prep Time: 10
- Cook Time: 5
- Category: Lunch
- Method: Stovetop Cooking
- Cuisine: American