If you are looking for a refreshing and delightful twist on your usual greens, this Apple Salad with Candied Walnuts and Cranberries Recipe is an absolute game changer. It balances the crisp, tart sweetness of apples with the rich crunch of candied walnuts and the tart burst of cranberries, bringing together a symphony of flavors and textures in every bite. Whether for a light lunch, a side dish at dinner, or a charming addition to your holiday table, this salad feels both indulgent and wholesome, making it an instant favorite you’ll want to return to time and again.
Ingredients You’ll Need
This Apple Salad with Candied Walnuts and Cranberries Recipe is built on a handful of ingredients that are simple yet essential to achieving the perfect harmony of flavors. Each component adds an important layer—whether it’s sweetness, tang, crunch, or creaminess—so don’t skip or substitute without thought!
- Red apple: Choose a crisp variety and slice it thinly to add refreshing sweetness and a lovely crunch.
- Lemon juice: A small squeeze prevents the apple from browning and adds subtle acidity to brighten the salad.
- Mixed salad leaves: A vibrant base of green leaves brings freshness and a tender texture contrast.
- Red onion: Thinly sliced for a mild sharpness that balances the sweeter elements.
- Dried cranberries: Add tart bursts that complement the apple sweetness perfectly.
- Feta or goat cheese (optional): Crumbled on top, it lends a creamy, tangy finish.
- Butter (salted): Used to make the candied walnuts rich and glossy.
- White sugar: Plays a role in candying the nuts and enhancing sweetness.
- Walnuts or pecans: Toasted and candied for wonderful crunch and a buttery flavor.
- Cider vinegar: Adds balanced acidity that lifts the dressing.
- Olive oil: The foundation of the dressing for smoothness and depth.
- Dijon mustard: Adds a gentle kick and emulsifies the dressing beautifully.
- Salt and pepper: To round out all the flavors perfectly.
How to Make Apple Salad with Candied Walnuts and Cranberries Recipe
Step 1: Prepare the apples and salad base
Start by quartering your apples and removing any seeds. Then, finely slice the apples and immediately toss them with a squeeze of lemon juice to stop them from browning. This small step keeps the salad looking fresh and inviting. Next, arrange your mixed salad leaves in a large bowl—a vibrant, fresh green base that makes the other ingredients pop.
Step 2: Slice the red onion and add dried cranberries
Thinly slice the red onion wedges rather than the typical half-moon shape to create more interesting texture and visual appeal. Toss these alongside the salad leaves. Then sprinkle in the dried cranberries, whose tart sweetness will provide a lovely contrast to the tart and crunchy apples.
Step 3: Candy the walnuts or pecans
Heat butter in a skillet and stir in white sugar until it dissolves and starts to bubble. Add the nuts and cook, stirring frequently, until they are coated in a glossy, golden candied shell. Remove from heat and let them cool on parchment paper—this is where the magic crunch comes from, and it’ll elevate your salad like nothing else!
Step 4: Whisk the dressing
In a small bowl, combine cider vinegar, olive oil, Dijon mustard, a bit of white sugar, salt, and pepper. Whisk vigorously until the dressing is emulsified and smooth. This dressing will tie all the flavors together with a bright, tangy finish that perfectly complements the sweet and savory ingredients.
Step 5: Assemble and toss the salad
Gently toss the apple slices, salad leaves, onions, and cranberries with the dressing until everything is lightly coated. Add the candied walnuts last to preserve their crunch. If you like, sprinkle some crumbled feta or goat cheese on top for a creamy, tangy garnish. Serve immediately and enjoy the beautiful balance of flavors and textures in your Apple Salad with Candied Walnuts and Cranberries Recipe.
How to Serve Apple Salad with Candied Walnuts and Cranberries Recipe
Garnishes
For an extra touch, add fresh herbs like chopped parsley or mint to bring an herbal brightness. Crumbled feta or goat cheese makes a lovely creamy contrast, and a sprinkle of freshly cracked black pepper enhances every bite.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted turkey, or even a light fish dish. It also complements hearty sandwich spreads or can star as a refreshing side at your next fall or winter gathering.
Creative Ways to Present
Serve the salad in a large wooden bowl for a rustic look or layer the ingredients in a glass trifle bowl to showcase all the colorful layers. You can also make it a composed salad on individual plates, artfully arranging the leaves, apples, nuts, and cranberries for a sophisticated presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to one day. To maintain crispness, store the dressing separately and toss the salad just before serving. Be aware the apples may brown slightly after a day despite the lemon juice.
Freezing
This salad does not freeze well due to the fresh apples and candied nuts losing their texture and crispness. It’s best enjoyed fresh or refrigerated briefly.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, prepare it fresh or serve room temperature if desired.
FAQs
Can I use other types of nuts instead of walnuts?
Absolutely! Pecans are a great alternative for candied nuts and provide a similar buttery crunch. Almonds or hazelnuts could work too, but the texture and flavor will differ slightly.
What if I can’t find dried cranberries?
Dried cherries or raisins can be used as substitutes, but keep in mind they will alter the flavor profile. Cranberries offer tartness that balances the sweetness of the apples beautifully.
Is there a substitute for Dijon mustard in the dressing?
If you don’t have Dijon, a small amount of whole grain mustard or yellow mustard can work, though Dijon adds a unique smooth tanginess that enhances the dressing.
Can I make this salad vegan?
Yes! Simply omit the feta or goat cheese, and use a plant-based butter or oil when candying the nuts. The salad remains deliciously vibrant without dairy.
How do I keep apples from browning longer?
Lemon juice is the best natural method, but you can also soak apple slices briefly in a mixture of water and a little salt or vinegar, then rinse and drain well before adding to the salad.
Final Thoughts
Making this Apple Salad with Candied Walnuts and Cranberries Recipe is like creating a little celebration in a bowl. Its layers of flavor and texture come together effortlessly, delighting every sense from the first bite to the last. I encourage you to give it a try—you might just find this recipe becoming your go-to for fresh, flavorful salads that impress both family and guests alike!
Print
Apple Salad with Candied Walnuts and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 5 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Apple Salad featuring crisp red apple slices, mixed salad leaves, tangy dried cranberries, and crunchy candied walnuts tossed in a zesty cider vinegar and Dijon mustard dressing. This salad balances sweet, tart, and savory flavors, making it a perfect light meal or side dish.
Ingredients
Salad
- 1 red apple, quartered, seeds removed, finely sliced
- Squeeze of lemon juice (to stop apple browning)
- 120 g (4 oz) mixed salad leaves (4 to 5 big handfuls)
- 1/2 red onion, finely sliced (wedge style, not half moon)
- 3/4 cup dried cranberries
- 2 tbsp feta or goat cheese, crumbled (garnish, optional)
Candied Walnuts
- 1 tbsp salted butter
- 1/4 cup white sugar
- 1 cup walnuts or pecans
Dressing
- 2 tbsp cider vinegar
- 4 tbsp olive oil
- 1.5 tsp Dijon mustard
- 1.5 tsp white sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare the apples: Finely slice the quartered and seeded red apple. Immediately toss the apple slices with a squeeze of lemon juice to prevent browning and maintain their crisp texture.
- Make the candied walnuts: In a pan over medium heat, melt the butter, then add the white sugar. Stir continuously until the sugar dissolves and the mixture becomes syrupy. Add the walnuts or pecans, stirring to coat them evenly. Cook for 3-5 minutes until they are toasted and glossy, then set aside to cool on parchment paper, separating any walnuts that stick together.
- Prepare the salad base: In a large bowl, combine the mixed salad leaves, finely sliced red onion (wedge style), dried cranberries, and the lemon-coated apple slices. Toss gently to mix all ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the cider vinegar, olive oil, Dijon mustard, white sugar, salt, and pepper until the dressing is emulsified.
- Assemble and serve: Pour the dressing over the salad and toss lightly to coat everything. Top the salad with the cooled candied walnuts and crumbled feta or goat cheese if using. Serve immediately for optimal freshness and texture.
Notes
- Use lemon juice right after slicing the apples to prevent discoloration and maintain freshness.
- You can substitute pecans for walnuts if preferred.
- Adjust the sugar in the dressing according to your desired sweetness.
- This salad is best served fresh to preserve the crunchiness of the nuts and apples.
- Optional cheese garnish adds a creamy contrast but can be omitted for a dairy-free option.
