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Apple Walnut Salad with Cranberry Vinaigrette

"This is a great salad to serve for any autumn meal."
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20 m servings 274 cals
Original recipe yields 10 servings


  • 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

See full nutrition

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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  • Prep

  • Ready In

  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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Read all reviews 168
  1. 210 Ratings

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...

Most helpful
Most positive
Least positive

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...

Took this to our Harvest Celebration dinner at church and it was a real winner. You know it is good when the best cooks in the church ask for the recipe!!! I did modify it a bit by using on...