Apple Walnut Salad with Cranberry Vinaigrette Recipe -
Apple Walnut Salad with Cranberry Vinaigrette Recipe
  • READY IN 20 mins

Apple Walnut Salad with Cranberry Vinaigrette

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
Oct 21, 2003

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!

Most Helpful Critical Review
Apr 12, 2005

How I made it I would give this 5 stars. I wouldn't even try to put all the onions this recipe suggests. I used 1 shallot instead and added a little more sugar and cranberries to the sauce. I used micro greens and boston lettuce. Will make again.

Jan 09, 2005

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.

Dec 28, 2006

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.

Nov 26, 2006

Fabulous salad served for Thanksgiving dinner. The dressing was fantastic - I made a double batch so that I could have the leftovers! The only thing I changed is that rather than puree the cranberries, I actually simmer them for 10 minutes in the vinegar with the sugar and mustard, strained it and let it cool. I then hand-mixed it with a wisk rather than blend it. Past experience with blending dressings left them too frothy for my liking. Excellent recipe!

Dec 27, 2003

Delicious and open to lots of adjustments... I used less red onion and more (1/2 cup) cranberries as suggested by earlier reviews and pecans because I didn't have the walnuts. I also only made a small amount of salad and am saving the dressing for more later... absolutely delicious!!

Dec 01, 2008

Wow was this good! I read through the reviews before attempting this and I'm glad I did. I used 1/2 cup of red onion and that was definitely enough. I added a little more cranberries and more sugar. I also added a little apple cider vinegar. I like my salad dressing a bit thicker and don't like all the fat, so I used half the amount of oil. I chopped the apple instead of sliced and drizzled the dressing over the greens in individual salad bowls.

Jul 23, 2003

Delicious. I doubled the cranberry and caramelized the apples.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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