There's something incredibly refreshing about the blend of sweet, tart, and crunchy in this Apple Walnut Salad with Cranberries Recipe. Each bite bursts with flavor and texture, making it a perfect salad to brighten up any meal or serve as a light lunch. Let me tell you why this one’s worth making today.

This image shows a fresh salad served in a white oval bowl placed on a white marbled surface. The salad is built in many layers, starting with a mix of green leafy vegetables including spinach and darker leafy greens as the base, giving a deep green and rich texture. On top of the greens, thin slices of light green apple are spread evenly, adding a smooth, crisp layer. Scattered around are small chunks of creamy white cheese, finely chopped pink onions, and dark red dried cranberries. Walnut pieces add a rough texture with a warm brown color scattered on top. The salad looks fresh and colorful with a light dressing that gives a slight gloss. Two metal forks rest on the salad's left side, partially buried in the leaves. 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 first made this salad when I wanted a burst of fresh, crisp flavors after a heavy weekend meal, and it never disappoints. It’s effortless, packed with textures, and hits that sweet-and-savory spot every time.

Perfect Balance: Crisp apples, crunchy walnuts, and tart cranberries come together for a delightful contrast in every bite.
Simple Dressing: The combination of apple cider vinegar and a touch of maple syrup creates a tangy-sweet vinaigrette that's refreshing and light.
Quick to Prepare: You can whip this up in just 15 minutes, making it ideal for busy weekdays or last-minute guests.
Versatile Ingredients: Substitutions are easy, so you can tweak it based on what you have or your dietary preferences.

A white oval plate holds a fresh salad with three main layers. The bottom layer is a mix of dark green spinach leaves and lighter green leafy greens spread all over the plate. On top of this, thin slices of light green apple pieces are scattered evenly around. The top layer features small white cubes of cheese, dark red dried cranberries, and finely chopped red onion bits sprinkled throughout, adding pops of color. The plate sits on a white marbled surface with a white cloth with subtle stripes on the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Apple Walnut Salad with Cranberries Recipe combines simple, wholesome ingredients that complement each other beautifully. Each component contributes a unique texture or flavor, and I’ll share a few tips for getting the best from each.

Flat lay of a crisp bowl of mixed greens including baby spinach and romaine, a whole Granny Smith apple sliced with visible seeds, a small white ceramic bowl of chopped pitted dates, a small white bowl of unsweetened dried cranberries, another small bowl filled with toasted chopped walnuts, a small white bowl containing finely diced red onion, a small white dish with crumbled creamy feta cheese, a small white bowl holding golden maple syrup, a small white bowl with golden extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl with smooth Dijon mustard, a single uncracked clove of fresh garlic, and a tiny white bowl with a pinch of vibrant red cayenne pepper, all arranged with 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 use roughly chopped romaine for crunch, but baby spinach or spring mix work brilliantly if you prefer something milder.
Granny Smith apple: Its tartness contrasts the sweetness of cranberries and dates, plus it holds up well without turning mushy.
Dates: Chopped for natural sweetness and sticky texture; you can omit them if cutting carbs.
Dried cranberries: Add a tangy chewiness that livens the salad up.
Walnuts: Toasted for extra nuttiness and crunch; I like to roughly chop them so they're a nice bite size.
Red onion: Finely diced, it gives a sharp edge that balances the sweetness in the salad.
Feta cheese: Provides a creamy, salty note that pairs exceptionally well with the apple and walnuts.
Maple syrup (or honey/apple jelly): Sweetens the dressing naturally without overpowering the vinaigrette.
Apple cider vinegar: The acidic base that brightens the salad and ties the flavors together.
Extra virgin olive oil: Adds richness and smoothness to the dressing.
Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
Garlic: Just a single clove, minced finely, adds depth without being overwhelming.
Cayenne pepper: A pinch for that gentle warmth that rounds out the flavors.

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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

I love how flexible this Apple Walnut Salad with Cranberries Recipe is. You can really make it your own by swapping ingredients or adjusting the dressing to match your taste buds or diet.

Variation: When I want to add a bit more protein, I toss in some grilled chicken or chickpeas, turning it into a fuller meal without losing that fresh salad vibe.
Diet-friendly: For a lower carb version, skip the dates and opt for a sugar-free jelly instead of maple syrup in the dressing.
Seasonal twist: I sometimes swap cranberries for pomegranate seeds when they're in season — the burst of juice is fantastic!
Cheese swap: If you’re sensitive to feta, goat cheese or a mild blue cheese can be delicious alternatives.

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

Step 1: Whisk the Dressing

Begin by combining your maple syrup (or honey/apple jelly), apple cider vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and a pinch of cayenne pepper in a small bowl. Whisk everything together thoroughly until it emulsifies into a smooth, tangy vinaigrette. This is where all the magic starts—make sure the dressing is well-balanced, so taste and adjust sweetness or acidity if needed.

Step 2: Prep the Salad Ingredients

While your dressing settles, roughly chop the mixed greens or baby spinach. Core and thinly slice your Granny Smith apple—no need to peel it, as the skin adds great texture and nutrients. Chop the dates, toast and roughly chop the walnuts, finely dice the red onion, and crumble the feta cheese. Having everything ready makes tossing it all together a breeze.

Step 3: Combine and Toss

In a large mixing bowl, toss together the greens, apple slices, dates, cranberries, toasted walnuts, red onion, and feta cheese. Pour the dressing over the salad and toss gently but thoroughly, so every leaf and ingredient gets that lovely coating. Taste for seasoning, then add salt and freshly ground black pepper as needed. It’s best to toss just before serving to keep everything crisp and fresh.

Top Tip

This salad is truly all about balance and freshness—after a few trials, here are a few tips I’ve picked up that you’ll find handy to nail it every time.

Toasting Walnuts: Toast them lightly in a dry pan for 5 minutes until fragrant, but watch closely so they don’t burn; it makes their flavor pop and adds crunch.
Apple Prep: To keep apple slices from browning if you’re prepping ahead, toss them quickly in a little lemon juice or the apple cider vinegar from your dressing.
Whisking the Dressing: Use a small whisk or fork to emulsify the dressing well—this helps it cling beautifully to the salad.
Avoid Soggy Salad: Always add dressing just before serving, and toss gently to keep the greens crisp and vibrant.

How to Serve Apple Walnut Salad with Cranberries Recipe

Garnishes

When I serve this salad, I often add a few extra whole toasted walnuts on top for visual appeal and crunch. Sometimes fresh herbs like a sprinkle of chopped parsley or mint elevate the freshness. A light dusting of freshly cracked black pepper right before serving adds a subtle kick I love.

Side Dishes

This salad pairs wonderfully with grilled chicken breast or salmon for a balanced meal. It’s also fantastic alongside roasted root vegetables or a warm grain like quinoa when you want a heartier dinner. For casual lunches, I love serving it with a slice of crusty artisan bread.

Creative Ways to Present

For special occasions, I’ve served this salad layered in a large glass trifle bowl, highlighting the vibrant colors and textures. Alternatively, tossing it in cups made from hollowed-out apples makes for a charming individual presentation. It’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate if possible. Store the greens mix in an airtight container and the dressing in a small jar in the fridge. When ready to eat, toss them together fresh to avoid sogginess and maintain the crisp texture.

Freezing

This salad doesn’t freeze well because of the fresh greens and apples, which get watery or mushy. I recommend enjoying it fresh or storing leftovers in the fridge for no longer than 2 days.

Reheating

Since this Apple Walnut Salad with Cranberries Recipe is best served cold and fresh, reheating isn’t needed. If you add protein like grilled chicken, you can warm that separately and add to your fresh salad when ready.

Frequently Asked Questions:

Can I substitute the walnuts with another nut?

Absolutely! Pecans or almonds work well as alternatives to walnuts, offering different textures and flavors while keeping that satisfying crunch.

How do I keep the apple slices from browning?

To prevent browning, toss the apple slices with a bit of lemon juice or some of the apple cider vinegar from the dressing right after slicing. This keeps them looking fresh and appetizing.

Can I make this salad dairy-free?

Yes! Simply omit the feta cheese or replace it with dairy-free cheese or toasted pumpkin seeds for added texture and flavor.

Is this salad suitable for meal prep?

The salad ingredients can be prepped ahead, but it’s best to keep the dressing separate and toss just before serving to maintain crispness and freshness.

Final Thoughts

This Apple Walnut Salad with Cranberries Recipe holds a special spot in my kitchen rotation because of its perfect blend of flavors and textures that feel both indulgent and fresh. It’s the kind of recipe I recommend to friends looking for something quick, beautiful, and nutritious. I hope you enjoy making it as much as I do—it’s truly a keeper you’ll return to again and again.