Ingredients for Apple Walnut Salad With Cranberry Vinaigrette
- 1/2 cup walnut halves
- 5 cups mixed greens
- 2 medium apples
- 1 cup fresh or frozen cranberries
- Balsamic Vinegar
- 1 tablespoon finely chopped red onion
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Vegetable Oil
- generous amount of salt and freshly ground black pepper
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How to Make Apple Walnut Salad With Cranberry Vinaigrette
- Preheat oven to 350°F (175°C). Toast 1/2 cup walnut halves for 8-10 minutes, or until fragrant and lightly browned. Let cool completely.
- In a food processor or blender, combine 1 cup fresh or frozen cranberries, 1/4 cup apple cider vinegar, 1 tablespoon finely chopped red onion, 2 tablespoons honey, and 1 tablespoon Dijon mustard.
- Puree until completely smooth, scraping down the sides as needed.
- With the food processor running, slowly drizzle in 1/2 cup olive oil until emulsified. Season generously with salt and freshly ground black pepper to taste.
- In a large salad bowl, combine 5 cups mixed greens (e.g., spinach, arugula, romaine), 2 medium apples (cored and thinly sliced), and 1/4 cup crumbled goat cheese (optional).
- Add the cranberry vinaigrette to the salad and toss gently to coat.
- Sprinkle with the toasted walnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
14g
Carbs
5g
