Name: Apple Walnut Salad with Cranberries Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups mixed greens, roughly chopped (can also use baby spinach or romaine); 1 Granny Smith apple, cored and sliced; ¼ cup pitted dates, chopped (omit for a lower carb option); ¼ cup unsweetened dried cranberries; ⅓ cup walnuts, toasted and chopped; ½ cup red onion, finely diced; 2 oz. feta cheese, crumbled; Salt and ground black pepper to taste; 1 tbsp maple syrup, honey, or apple jelly (use sugar free jelly for a lower carb option); 1 tbsp apple cider vinegar; 1 tbsp extra virgin olive oil; ½ tsp Dijon mustard; 1 clove garlic; 1 pinch cayenne pepper

There’s something magically fresh and vibrant about this Apple Walnut Salad with Cranberries Recipe that instantly makes any meal feel special. Crisp apples, crunchy walnuts, and tangy cranberries come together with a bright dressing that’s just the right balance of sweet and zingy.

This image shows a white plate filled with a fresh salad layered with bright green apple slices on top, mixed vibrant green spinach and arugula leaves as the base layer, and scattered pieces of soft white cheese crumbles. There are also chunks of reddish-brown dried fruit and small pieces of red onion visible throughout the salad. Light brown walnut pieces are sprinkled partly hiding under the leaves, adding texture. A silver fork and spoon rest on the left side of the plate. The plate sits on a white marbled surface with a blurred wooden board and green apple halves in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe
Top Tip
How to Serve Apple Walnut Salad with Cranberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Cranberries Recipe

Why You'll Love This Recipe

I’ve made variations of this salad countless times, and it never fails to impress. It’s a crowd-pleaser that’s light yet satisfying, perfect whether you’re serving it at a holiday feast or just whipping up a quick, healthy lunch.

Fresh & Crisp: The combination of tart Granny Smith apples and crunchy, toasted walnuts creates a wonderful textural contrast.
Bright, Balanced Flavor: The dressing’s sweet maple syrup and tangy apple cider vinegar hit just the right notes without overpowering.
Easy to Make: Ready in just 15 minutes with simple ingredients you might already have at home.
Customizable: You can tweak the dried fruit, cheese, or greens depending on what you like or have on hand.

A white oval plate on a white marbled surface holds a fresh salad with several layers: the bottom layer is a mix of bright green leafy vegetables including spinach and arugula; on top, there are thin slices of light green apple spread evenly; scattered over these are small white cubes of soft cheese, bits of dark red dried cranberries, and pieces of chopped red onion adding a touch of purple; small pieces of toasted nuts give a crunchy texture and brown color contrast. Next to the plate, a white cloth with a subtle check pattern is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this apple walnut salad sings on its own but also blends beautifully into a refreshing, balanced dish. Here’s a bit more about why I love the mix and how to pick the best ingredients.

Flat lay of a small pile of mixed salad greens with baby spinach and romaine leaves, a whole Granny Smith apple sliced neatly into thin wedges, a small white ceramic bowl filled with chopped pitted dates, another white bowl with deep red unsweetened dried cranberries, a white bowl holding toasted and chopped walnuts, finely diced red onion scattered elegantly, crumbled white feta cheese in a small white bowl, a small white bowl containing golden maple syrup, another white bowl with amber apple cider vinegar, a white bowl filled with extra virgin olive oil showing its rich greenish-gold color, a small mound of smooth Dijon mustard on a white plate, a single fresh garlic clove with its papery skin intact, and a tiny pinch of cayenne pepper delicately placed on the white ceramic surface, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed Greens: I usually go for a mix including romaine and baby spinach—they add freshness and a tender base that doesn’t overpower the other flavors.
Granny Smith Apple: Tart and crisp, this apple holds up well without turning mushy, giving you a nice crunch every bite.
Pitted Dates: These add a natural sweetness and a chewy texture; I sometimes leave them out for a lower-carb version.
Dried Cranberries: They add a pop of color and tartness—dried unsweetened is ideal for balancing sweetness.
Walnuts: Toasting these really wakes up their rich, nutty flavor and adds crunch which I adore.
Red Onion: Diced finely, it adds a subtle sharpness without overwhelming the salad.
Feta Cheese: Crumbled feta brings creaminess and a salty pop that keeps everything interesting.
Dressing Ingredients: Maple syrup or honey brings sweetness, apple cider vinegar adds zing, olive oil smooths it out, Dijon mustard sharpens, garlic adds depth, and a pinch of cayenne gives a little kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is one salad that’s really fun to personalize. I often switch out the greens or swap the feta for goat cheese, depending on what mood I’m in or what leftovers I need to use up.

Variation: I once replaced dried cranberries with pomegranate seeds, adding a juicy burst that was a whole new level of deliciousness.
Lower Carb Option: Skip the dates and use a sugar-free jelly for the dressing to curb sugar but keep the flavor balance intact.
Vegan Friendly: Use a vegan cheese or omit it, and swap honey for maple syrup—still super tasty!
Seasonal Twist: In winter, adding some roasted butternut squash cubes can give the salad a comforting warmth.

Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe

Step 1: Whisk Together the Dressing

Start by combining maple syrup, apple cider vinegar, olive oil, Dijon mustard, garlic, and a pinch of cayenne in a bowl. I like to whisk it for a good minute until it becomes nice and smooth—the flavors really marry here. Set it aside to let those delicious notes mingle while you prep the salad.

Step 2: Prep Your Salad Ingredients

Roughly chop your mixed greens—I usually tear them by hand to avoid bruising—slice your Granny Smith apple, and dice the red onion very finely. Toast your walnuts in a dry skillet over medium heat for about 3-5 minutes, shaking frequently, until fragrant and just lightly browned. This step is a game-changer, trust me.

Step 3: Toss and Taste

In a large bowl, combine the greens, apples, dates, cranberries, toasted walnuts, diced onion, and crumbled feta. Pour the dressing over and toss gently but thoroughly, making sure every leaf is lightly coated. Then taste—add salt and pepper to your liking to brighten everything up.

Top Tip

After making this salad a bunch of times, I’ve realized that a few small tricks make all the difference in flavor and texture. These tips will help you avoid common pitfalls and elevate your salad every time.

Toast Those Walnuts: It’s worth the extra minute or two to bring out that deep nutty flavor instead of using raw walnuts.
Cut Apples Right Before Serving: To keep apples from browning and getting mushy, slice them last and toss with dressing promptly.
Whisk Dressing Thoroughly: Proper emulsification keeps your dressing well blended and prevents it from separating on the salad.
Season After Tossing: Add salt and pepper at the end to enhance flavors—sometimes the dressing dilutes saltiness.

How to Serve Apple Walnut Salad with Cranberries Recipe

Garnishes

I love a sprinkle of extra toasted walnuts or some fresh parsley on top—it adds freshness and makes it look incredible. Sometimes a few additional dried cranberries on the plate are a nice touch, too.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon for something filling. It’s also a great complement to a warm bowl of butternut squash soup or alongside a hearty sandwich for lunch.

Creative Ways to Present

For hosting, I like to serve this salad in a large wooden bowl and offer individual servings in cute mason jars layered with dressing on the bottom, keeping the salad fresh until it’s time to eat. For holiday gatherings, adding pomegranate seeds or thinly sliced radishes can add a festive pop of color.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate if possible—this prevents sogginess. Stored in airtight containers, the salad will stay good in the fridge for about 2 days. Toss right before serving to refresh it.

Freezing

This salad doesn’t freeze well because of the greens and fresh apples, so I don’t recommend freezing it. The dressing can be frozen separately if you want to prep ahead.

Reheating

Since it’s a fresh salad, I usually enjoy leftovers cold. If you want to warm it slightly, just take it out to come to room temperature for about 15 minutes—reheating in the microwave is not ideal here.

Frequently Asked Questions:

Can I use other types of apples in the Apple Walnut Salad with Cranberries Recipe?

Absolutely! While Granny Smith apples offer a nice tartness that balances the sweetness of cranberries and dates, you can try Fuji, Honeycrisp, or Gala for a sweeter twist. Just make sure to slice them right before serving to keep them crisp.

What’s the best way to toast walnuts for this salad?

Use a dry skillet over medium heat and toss the walnuts frequently for 3-5 minutes. You want to see some fragrance and light browning but avoid burning. Toasting really enhances the nutty flavor and adds a satisfying crunch to the salad.

Can I make the dressing ahead of time for the Apple Walnut Salad with Cranberries Recipe?

Definitely! The dressing actually tastes better after sitting for a few hours or overnight in the fridge, letting the flavors meld. Just give it a good whisk before tossing with the salad to combine everything evenly.

What’s a good substitute for feta cheese in this salad?

Goat cheese is my favorite substitute because it brings a creamy tang similar to feta but with a slightly milder flavor. For a vegan option, try nut-based cheeses or simply omit the cheese altogether for a clean, fresh taste. You can also add avocado slices for creaminess.

Final Thoughts

This Apple Walnut Salad with Cranberries Recipe has become my go-to when I want something that feels fresh and wholesome but also a little special. Every bite is a wonderful mix of textures and flavors that keeps me coming back for more. I hope you enjoy making it as much as I do—it’s one of those dishes that’s simple yet always impressive to serve.