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Apple Cranberry Walnut Salad with Maple-Dijon Dressing

A vibrant and healthy salad featuring crisp apples, tart cranberries, crunchy walnuts, and a tangy maple-Dijon dressing. Perfect for a light lunch or side dish.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Autumn
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Mixed Greens Spring mix, spinach, or your favorite blend
  • 2 medium Apples Honeycrisp, Fuji, or Gala recommended, cored and diced
  • 1 cup Cranberries Fresh or frozen (thaw slightly if frozen)
  • 1/2 cup Walnut Halves Toasted
  • 1/4 cup Blue Cheese Crumbled (optional, feta or goat cheese are good substitutes)
Dressing Ingredients
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Olive Oil
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Small Bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Spread walnut halves on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Let cool completely.
  2. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until well combined.
  3. In a large bowl, combine mixed greens, diced apples, cranberries, and toasted walnuts.
  4. If using, sprinkle crumbled blue cheese over the salad.
  5. Drizzle the dressing over the salad and toss gently to coat.
  6. Serve immediately and enjoy!

Notes

For a sweeter salad, use a sweeter apple variety like Fuji or Gala. You can also add other nuts like pecans or add dried cherries or raisins for extra sweetness and texture. Store leftover salad (without dressing) separately in an airtight container in the refrigerator for up to 2 days.