Apple Walnut Salad With Cranberry Vinaigrette Recipe

Ingredients for Apple Walnut Salad With Cranberry Vinaigrette

• Fresh Cranberries
• Balsamic Vinegar
• Red Onion
• 2 tablespoons granulated sugar
• Dijon Mustard
• Vegetable Oil
• Mixed Baby Greens
• 2 medium apples (Honeycrisp or Fuji recommended), thinly sliced or diced
• 1/2 cup walnut halves

How to Make Apple Walnut Salad With Cranberry Vinaigrette

1. Puree 1 cup fresh or frozen cranberries in a food processor until completely smooth.
2. 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.
3. With the food processor running, gradually add 1/2 cup olive oil and process until the vinaigrette is emulsified and smooth.
4. Transfer the cranberry vinaigrette to a medium bowl.
5. Season the vinaigrette to taste with salt and freshly ground black pepper.
6. Cover and refrigerate the dressing for at least 30 minutes (or up to 1 day) to allow the flavors to meld.
7. Bring the dressing to room temperature and whisk gently before using.
8. Combine 5 cups mixed greens and 2 medium apples (Honeycrisp or Fuji recommended), thinly sliced or diced, in a large bowl.
9. Pour enough cranberry vinaigrette over the salad to coat evenly. Toss gently to combine.
10. Sprinkle 1/2 cup walnut halves over the salad.
11. Serve immediately, passing any remaining dressing separately. Consider adding crumbled blue cheese or gorgonzola for an extra decadent touch!