Apple Walnut Salad with Cranberry Vinaigrette

Apple Walnut Salad with Cranberry Vinaigrette

158

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

20 m servings 274 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 10.6g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

158
  1. 198 Ratings

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Most helpful positive review

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 ----...

Most helpful critical review

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...

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 ----...

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 othe...

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...

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 cra...

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...

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...

Delicious. I doubled the cranberry and caramelized the apples.

Very refreshing taste. I didn't have fresh cranberries so I used dry, and I also followed other member's advice and didn't add the onion to the food processor, and instead tossed it in with the...

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 re...