Apple Walnut Salad with Cranberry Vinaigrette

SUBMITTED BY: Barrett PHOTO BY: daveycooks

"This is a great salad to serve for Thanksgiving or any autumn meal."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced

READ REVIEWS (70)

DIRECTIONS

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.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
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

MORE MEMBER REVIEWS

Reviewed on Oct. 21, 2003 by 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!

13 users found this review helpful

Reviewed on Jan. 9, 2005 by 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.

12 users found this review helpful