Name: Apple Salad with Candied Walnuts and Cranberries Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Western
Ingredients: 1 red apple, quartered, seeds removed, finely sliced; Squeeze of lemon juice (to prevent 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 (optional garnish); 1 tbsp salted butter; 1/4 cup white sugar; 1 cup walnuts or pecans; 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

Jump to Recipe· 4.2 from 12 reviews

The Apple Salad with Candied Walnuts and Cranberries Recipe is a vibrant, refreshing dish that perfectly balances sweet, tart, and crunchy elements in every bite. This salad brings together crisp red apples, plump cranberries, and buttery candied walnuts tossed with mixed greens and a tangy homemade dressing. It is not only visually stunning but also a wonderful blend of textures and flavors that feels both special and homey. Whether you’re serving it as a light lunch or a stunning side salad for guests, this recipe truly shines with its simplicity and elegance.

Ingredients You’ll Need

The image shows a white cutting board on a white marbled surface with several thin apple slices laid out in a scattered pattern. The apple slices have red skin on the edges and pale yellow flesh inside, each slice roughly the same thin size and slightly curved. At the bottom left corner, there is a piece of apple core next to a shiny silver knife with a small reflection, positioned diagonally. A half apple with red skin and pale yellow inside is placed on the top left part of the cutting board. The lighting is soft and natural. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Apple Salad with Candied Walnuts and Cranberries Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays an essential role, contributing bright colors, sweet and tart notes, crunchy textures, and creamy highlights to make every mouthful exciting and satisfying.

Red apple: Choose a sweet-tart variety like Gala or Fuji for the best balance and a beautiful red hue; finely sliced to keep it crisp and fresh.
Lemon juice: A quick squeeze prevents apple slices from browning and adds a fresh zing.
Mixed salad leaves: A handful of your favorite greens creates a fresh and leafy base with varied textures.
Red onion: Thinly sliced wedge-style to add a gentle sharpness and crunch without overpowering the salad.
Dried cranberries: Plumped with hot water to become juicy and sweet, they add bursts of tartness and vibrant red color.
Feta or goat cheese: Crumbled on top for a creamy, tangy contrast that pairs beautifully with the fruit and nuts.
Candied walnuts: Butter and sugar coat walnuts for a crunchy, caramelized sweetness that’s irresistible.
Cider vinegar: Adds a fruity acidity to the dressing that balances the salad perfectly.
Olive oil: Creates a smooth, rich dressing that brings all the flavors together gently.
Dijon mustard: Gives a subtle kick and helps emulsify the dressing for a lovely consistency.
White sugar: Enhances the natural sweetness and balances the acidity.
Salt and pepper: Bring out all the flavors and add the final savory touch.

How to Make Apple Salad with Candied Walnuts and Cranberries Recipe

Step 1: Prepare the Candied Walnuts

Start by melting butter in a small non-stick skillet over medium heat. Once melted, add white sugar and stir briefly until the sugar begins to melt and bubble. Then add the walnuts, stirring continuously for about two minutes until they are evenly coated and glossy. Pour them out onto parchment paper to cool, and once set, roughly chop half while leaving the rest whole. These candied walnuts are a showstopper and bring the perfect crunch and sweetness to the salad.

Step 2: Plump the Cranberries

Place the dried cranberries in a bowl and pour freshly boiled water over them to soak for about 10 minutes. This step rehydrates the cranberries, making them juicier and more tender, which brightens their flavor and texture in the salad. After soaking, drain them well and set aside.

Step 3: Prepare the Apple

Quarter the red apple, remove the seeds, then finely slice it. Immediately drizzle the slices with a squeeze of lemon juice and toss gently. The lemon juice stops the apples from browning and adds a fresh citrus note that lifts the whole salad.

Step 4: Make the Dressing

In a jar or small bowl, combine cider vinegar, olive oil, Dijon mustard, white sugar, salt, and pepper. Shake or whisk vigorously until the dressing is well blended and creamy. Taste and adjust by adding more oil for richness, sugar for sweetness, or vinegar for extra tang. This simple dressing lets all the salad ingredients shine rather than overpowering them.

Step 5: Assemble the Salad

In a large bowl, mix the salad leaves with half of the finely sliced apples and all the red onion slices. Drizzle half the dressing over this mixture and toss to combine. Then scatter the plumped cranberries, candied walnuts (as much as you like), remaining apple slices, and crumbled feta cheese on top. Finish by drizzling the remaining dressing over everything and serve immediately for the freshest, most vibrant flavors.

How to Serve Apple Salad with Candied Walnuts and Cranberries Recipe

A white bowl filled with a fresh salad on a white marbled surface, showing a bottom layer of green leafy spinach. On top are thin, neatly arranged slices of red apple with white inside layers, scattered pieces of crunchy walnuts that are light brown, small dark red dried cranberries, thin slices of light purple onion, and crumbles of white feta cheese. A light yellow dressing is being poured over the salad, adding a shiny texture to the mix. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of additional crumbled feta or goat cheese not only adds a creamy richness but also makes the salad look inviting and elegant. You can also add a little fresh herb like chopped parsley or mint for a pop of color and a fresh herbal note that complements the fruit wonderfully.

Side Dishes

This salad pairs perfectly with a variety of dishes. Serve it alongside grilled chicken or fish for a bright contrast, or allow it to complement a savory quiche or a rich pasta dish. It’s also fabulous as part of a holiday spread or casual weekend lunch.

Creative Ways to Present

Impress your guests by serving the salad in individual glasses or on crisp endive leaves as delicate bites. Layer the ingredients in a clear bowl to showcase the vibrant colors or place the salad on a rustic wooden board surrounded by nuts and cheese for a charming farm-to-table vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad ingredients separately for best freshness. The apples and greens can be kept in airtight containers in the fridge for up to two days. Keep candied walnuts at room temperature in a sealed container to maintain their crunch.

Freezing

Candied walnuts freeze beautifully and can last for months when kept airtight in the freezer. However, avoid freezing the assembled salad or fresh ingredients, as apples and greens lose their texture and freshness upon thawing.

Reheating

This salad is best enjoyed fresh and cold, so reheating is not recommended. If you want to enjoy the candied nuts warm, toast them lightly in a dry pan for a minute or two before adding to a fresh portion of salad.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pecans or almonds are fantastic substitutes for walnuts in this salad. You can even try sunflower seeds or pumpkin seeds (pepitas) for a different texture and flavor profile.

How long can I make the candied walnuts in advance?

You can make the candied walnuts up to two weeks ahead and store them in an airtight container at room temperature. This makes salad prep quick and easy on the day you want to serve it.

Is there a way to make this salad vegan?

Yes, simply omit the feta cheese or substitute with a plant-based cheese alternative. Also, check that your butter is vegan or use a plant-based margarine when making the candied walnuts.

Can I prepare the dressing ahead of time?

Definitely! The dressing can be mixed and stored in the fridge for up to a week. Just give it a good shake or stir before using as the ingredients may settle or separate.

What type of apples work best in this recipe?

Red apples like Gala, Fuji, or Pink Lady are excellent choices because they offer a lovely balance of sweetness and tartness, plus their color adds visual appeal. Granny Smith apples are tarter and gold apples sweeter but either can work depending on your taste.

Final Thoughts

I can’t recommend making the Apple Salad with Candied Walnuts and Cranberries Recipe enough for your next meal. It’s a delightful dish that sparkles with fresh flavors, vibrant textures, and a perfect balance of sweet and savory. Whether you’re feeding a crowd or craving a refreshing treat just for yourself, this recipe never fails to impress and satisfy. Give it a try, and I promise it will become one of your favorite salads too!