recipe reviews for:

Apple Walnut Salad with Cranberry Vinaigrette

“This salad contains lots of greens and sliced Red Delicious apples with a sprinkling of toasted almonds. But the dressing is a bit fancier. Cranberries, onions, sugar, and mustard are pureed in the blender with balsamic vinegar and oil, then added to the salad so that it perfectly coats every leaf of lettuce and slice of apple.”

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Reviewed: Dec. 4, 2007

I thought this salad was delicious. I read some reviews that said the dressing was too thick but I completely disagree; even using less oil than the recipe calls for. I did however, blend this with an imulsion blender instead of in the food processor. I have already made this salad again and prefer it with sliced pears instead of apples.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Dec. 4, 2007

Great salad! The combination of the tart dressing with the sweet apples makes it really special.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2007

YUM!! This ranks right up with the Spinach strawberry salad. Couldn't stop eating it. I left out the onion (not a big raw onion fan) and used about a cup of craisens for the dressing. The dressing was really thick that way, but tossed in with the salad, it was very good. Will be making this again soon. Thanks for the great recipe.

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jj_howell27

Cooking Level: Intermediate

Living In: Huntley, Montana, USA

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Reviewed: Nov. 5, 2007

This was pretty good. I found the mustard in the dressing didn't really fit in with the apples and I also used less onions. I also added some swiss cheese and crasins to the salad. I'll make this again, just without the mustard.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 1, 2007

Very acidic, not very crazy about the taste. Did cut back the onion as stated by numerous reviews.

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teddy

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Reviewed: Oct. 29, 2007

I used crazins bc I couldnt find any other kind. i love this so much that it will be a staple in my house. just the dressing is worth keeping on hand!

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Bree

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Reviewed: Oct. 28, 2007

I followed the suggestion of others and cut back on the onion. I have a bad habbit of never measuring things, so I would guess that I used about 1/4 cup of chopped onions in the dressing, and then added about another 1/4 cup slivered onions to the salad itself incase people wanted to pick them off. The walnuts were wonderful, and I would add more. I used honeycrisp apples in this as they are our favorite, and they were SO good in there. If you want more of a "bite" to the salad, you may want to add some crumbled feta cheese to the salad. This goes so well with turkey. Thanks for the great recipe!

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Lisa H.

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Albertville, Minnesota, USA

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Reviewed: Oct. 5, 2007

Wonderful flavor. I added more cranberries and half the onion and it was delicious.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 29, 2007

Very quick and easy recipe. I left out the red onion and cranberries since I didn't have any, and the salad was still great.

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Emily Williams

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

OMG! Can you say, "Way too many onions?" Otherwise, not bad.

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maggiemae

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Reviewed: Sep. 5, 2007

MY WHOLE FAMILY LOVES THIS SALAD, EVERY PARTY I HAVE TO MAKE IT.

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jestine

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Reviewed: Feb. 7, 2007

very good! Served at Thanksgiving and Christmas and a big hit with family.

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foothill mom

Cooking Level: Intermediate

Home Town: Bear Lake, Michigan, USA

Living In: Coarsegold, California, USA

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Reviewed: 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.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: 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!

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CINDYTD

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Reviewed: Nov. 6, 2006

Great recipe for a delicious homemade recipe! Only thing I would recommend is use half the suggested amount of onions. I made the recipe to the specs and ened up adding more of everything else to balance the strong onion taste. I also love cranberries so I added more cranberries to really taste them.

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tiffany

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Reviewed: Oct. 24, 2006

Love the apples and walnuts in this salad. The dressing is also great, but I will put in less onion and more cranberries next time. I liked the thickness of the dressing and didn't actually add all the oil that was called for.

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mhennings

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Reviewed: Jan. 27, 2006

This was a bit success for our Thanksgiving dinner. I used dried cranberries and olive oil. The dressing is thick but covers the salad nicely when tossed. I used fresh spinach. This was a refreshing twist on your typical spinach salad.

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LinC

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Reviewed: Jan. 22, 2006

Awesome.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Dec. 6, 2005

I made this for Thanksgiving dinner this year and it was delicious. The dressing does have quite the onion bite but I liked it. I used canola oil instead of vegetable and next time I would use olive oil as I think it makes a better viniagrette. I also think it needed more oil, it was a very thick dressing. But alltogether really good and well received at the dinner table!

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Jessie

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Reviewed: Oct. 28, 2005

This was delicious. I used fresh spinach instead of mixed greens. I also used dried cranberries for the dressing, then tossed a handful of dried cranberries into the salad. This is a perfect Autumn salad!

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