Irresistible 10-Minute Cranberry Apple Walnut Salad Recipe

Oh, this cranberry apple walnut salad—it’s my go-to when I need something fresh, fast, and full of flavor. The crisp apples, tart cranberries, and crunchy walnuts come together like they were made for each other. It’s the kind of salad that makes you feel fancy without any fuss. I love serving it at holiday gatherings (it’s a Thanksgiving staple in our house) or just tossing it together for a quick lunch when I want something light but satisfying. Plus, with all those greens and nuts, it’s packed with good-for-you stuff. Trust me, once you try it, you’ll keep coming back for more!

Why You’ll Love This Cranberry Apple Walnut Salad

This salad is one of those recipes you’ll want to keep in your back pocket—here’s why:

• Quick & easy: Toss it together in 10 minutes flat—perfect for busy weeknights.
• Bright & refreshing: The sweet-tart combo of apples and cranberries wakes up your taste buds.
• Perfect balance: Crunchy walnuts, creamy feta, and crisp greens make every bite interesting.
• Healthy but hearty: Packed with fiber, vitamins, and good fats to keep you satisfied.
• Totally customizable: Swap nuts, cheeses, or greens to match what you’ve got on hand.

Seriously, it’s the kind of salad that never gets boring—even my picky nephew asks for seconds!

Ingredients for Cranberry Apple Walnut Salad

Gather these simple ingredients—trust me, every one plays a key role in making this salad sing:

• 2 cups mixed greens (baby spinach, arugula, or spring mix all work beautifully)
• 1 apple, thinly sliced (I swear by Honeycrisp for sweetness or Granny Smith for tartness)
• 1/4 cup dried cranberries (the chewy, tangy bursts that make this salad special)
• 1/4 cup walnuts, chopped (toast them for 5 minutes if you want next-level crunch!)
• 2 tbsp feta cheese (optional, but ohhh that salty creaminess takes it over the top)
• 2 tbsp balsamic vinaigrette (homemade or store-bought—just make sure it’s good quality)

See? Nothing fussy—just fresh, flavorful ingredients that come together like magic. Pro tip: slice the apples right before assembling to keep them from browning!

How to Make Cranberry Apple Walnut Salad

Ready to throw together the easiest, most satisfying salad ever? Here’s how I do it (while probably singing along to whatever’s playing in the kitchen):

1. Prep those greens: Give your mixed greens a good rinse and spin them dry—nobody likes a soggy salad. I use my salad spinner, but patting them gently with a clean towel works too.
2. Slice the apples thin: Core your apple and slice it into thin wedges (skin on for extra color and nutrients!). Do this right before assembling to keep them from turning brown.
3. Toast the walnuts (trust me on this): If you’ve got 5 extra minutes, toast chopped walnuts in a dry pan over medium heat until fragrant. Let them cool slightly—they’ll taste like little buttery crunch bombs in your salad.
4. Combine everything but the dressing: In your prettiest bowl (or whatever’s clean!), toss together the greens, apple slices, cranberries, and walnuts. If using feta, sprinkle it on top now for maximum prettiness.
5. Dress and serve immediately: Drizzle with balsamic vinaigrette and give it one gentle toss—just enough to coat everything without bruising the greens. Dig in while it’s fresh and crisp!

Tips for the Best Cranberry Apple Walnut Salad

Here’s how I avoid salad disasters (learned from experience, oops!):

• Toast those nuts: It takes 5 minutes but makes the walnuts taste 10x better—just don’t walk away or they’ll burn!
• Keep apples crisp: If prepping ahead, toss apple slices with a squeeze of lemon juice to prevent browning. The vitamin C in lemon juice helps prevent oxidation.
• Dressing on the side: If saving leftovers (rare in my house!), store dressing separately to keep greens perky.
• Serve cold: Chill your bowl first for that refreshing restaurant-style crunch.

Ingredient Substitutions & Variations

Oh, the beauty of this salad is how easily you can mix it up based on what’s in your fridge or pantry! Here are my favorite twists:

• Nuts: Swap walnuts for pecans (so buttery!), almonds, or even pepitas for nut-free crunch.
• Cheese: Not a feta fan? Goat cheese crumbles or shaved Parmesan work beautifully.
• Greens: Use all spinach for a heartier base, or arugula if you love that peppery kick.
• Fruit: Out of cranberries? Try golden raisins or diced pears for a different sweet note.

The moral? Don’t stress—this salad is forgiving! Just keep that sweet-tart-crunchy balance, and you’re golden.

Serving Suggestions for Cranberry Apple Walnut Salad

This salad plays well with others! I love it alongside grilled chicken for a light dinner, or with butternut squash soup on chilly days. Come Thanksgiving, it’s perfect next to turkey—just double the batch! Serves 2 as a main, 4 as a side.

Storage & Reheating Instructions

Here’s my golden rule: keep the dressing separate if you’ve got leftovers (though I doubt you will!). Stash any undressed salad in an airtight container—it’ll stay crisp for 1-2 days. No reheating needed—just give it a fresh drizzle of dressing when you’re ready to enjoy again!

Cranberry Apple Walnut Salad Nutrition Information

Here’s the scoop on what’s in each satisfying serving: roughly 220 calories, with 12g fat (mostly those good-for-you unsaturated ones from walnuts), 27g carbs (thanks to all that fruity goodness), and 4g protein. Of course, these numbers might dance a bit if you tweak ingredients—more cheese? Different nuts? No worries, it’s all delicious!

Frequently Asked Questions

Got questions? I’ve got answers—here are the ones I hear most about this beloved salad:

Can I use fresh cranberries instead of dried?

You can, but they’ll be super tart! If you try it, slice them paper-thin or briefly macerate them in honey first. Honestly? I stick with dried—their chewy sweetness balances the apples perfectly.

How do I keep my apple slices from turning brown?

Easy! Toss them with a quick squeeze of lemon juice (about 1 tsp per apple). Or, if you’re prepping ahead, store them in cold water with a splash of lemon—just pat dry before adding to the salad. For more on preventing browning, check out these tips on keeping apples fresh.

Can I make this salad ahead of time?

Absolutely—just keep components separate! Store greens, apples (with lemon), and toppings in containers, then assemble right before serving. The walnuts stay crunchiest if added last-minute.

What’s the best apple variety for this salad?

Honeycrisp are my #1—sweet, crisp, and juice-bursting! Granny Smith work great too if you love tartness. Avoid mealy apples (looking at you, Red Delicious).

Any nut-free alternatives to walnuts?

Toasted sunflower seeds or pepitas give that same satisfying crunch. Even roasted chickpeas would be delicious for extra protein!

Share Your Cranberry Apple Walnut Salad

Made this salad? Tag me with your twist—I’d love to see your creations! Leave a comment if you found a killer combo I should try too!

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