WHAT PEOPLE ARE SAYING ABOUT THIS APPLE CRANBERRY WALNUT SALAD
“Made this for a lunch at work to go with a Turkey & Cranberry Sandwich. It was delicious! Hands down the best salad of this kind I have ever tasted. The only thing I did alter was I only used half the dressing. Even had a couple people ask for the recipe, so I sent them here. 🙂 Yum I’ll be making this again before the week is out no doubt.” – Jennifer
“Yum! My mom makes a salad similar to this, so I knew I would like it. It turned out delicious. I followed the recipe exactly and used canola oil in the dressing.” – Katie
“I really liked this salad… I liked how the apply flavor complemented the salad but overall it was not a dressing I’d make again. All of your salads look so appetizing, and it’s fun to be able to choose one that will go with the main I’m making. Thanks for sharing.” – Allison
“This was such a delicious fall salad. I made it for my family, and they loved it. I think the best part was the dressing (which also tasted surprisingly very yummy over some plain chicken). I ended up throwing about 2 T of water and a peeled apple into my ninja to make the apple juice for the dressing. Soooo delicious. 🙂”
Ingredients
- 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
- 1 red apple
- 1 green apple
- 1 cup walnuts, roughly chopped (such as Diamond of California)
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
Dressing
- 1 cup apple juice
- 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup oil
Instructions
- Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
- Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Notes
*I also love poppyseed dressing with this salad! **Recipe can easily be doubled or tripled for a larger group.
