Ingredients for Apple Walnut Salad With Cranberry Vinaigrette
- 1 cup fresh cranberries
- 1/4 cup red wine vinegar
- 1 tablespoon finely chopped red onion
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 5 cups mixed greens
- 2 medium apples (Honeycrisp or Fuji recommended)
- 1/2 cup walnut halves
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Apple Walnut Salad With Cranberry Vinaigrette
- Puree 1 cup fresh or frozen cranberries in a food processor until completely smooth.
- Add 1/4 cup red wine vinegar, 1 tablespoon finely chopped red onion, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to the food processor. Process until well blended.
- With the food processor running, gradually add 1/2 cup olive oil and process until the vinaigrette is emulsified and smooth.
- Transfer the cranberry vinaigrette to a medium bowl.
- Season the vinaigrette to taste with salt and freshly ground black pepper.
- Cover and refrigerate the dressing for at least 30 minutes (or up to 1 day) to allow the flavors to meld.
- Bring the dressing to room temperature and whisk gently before using.
- Combine 5 cups mixed greens and 2 medium apples (Honeycrisp or Fuji recommended), thinly sliced or diced, in a large bowl.
- Pour enough cranberry vinaigrette over the salad to coat evenly. Toss gently to combine.
- Sprinkle 1/2 cup walnut halves over the salad.
- Serve immediately, passing any remaining dressing separately. Consider adding crumbled blue cheese or gorgonzola for an extra decadent touch!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
26g
Carbs
4g
