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cranberry walnut salad featured

Cranberry Walnut Salad with Candied Nuts

This vibrant cranberry walnut salad features crisp apples, tangy dried cranberries, and crunchy candied walnuts with a homemade apple cider vinaigrette.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 5
Course: Fruit Salads
Cuisine: American
Calories: 364
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red apple, quartered, seeds removed, finely sliced
  • Squeeze of lemon juice (to stop apple browning)
  • 120 g mixed salad leaves (4-5 big handfuls)
  • 1/2 red onion finely sliced (wedge way, not half moon)
  • 3/4 cup dried cranberries
  • 2 tbsp feta or blue cheese crumbled (garnish, optional)
  • For candied walnuts: 1 tbsp salted butter 1/4 cup white sugar, 1 cup walnuts or pecans
  • For dressing: 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

Equipment

  • Small non-stick skillet
  • Mixing bowl
  • Small jar with lid

Method
 

  1. Make candied nuts: Melt butter in skillet, add sugar and let mostly melt until bubbling. Add nuts, stir 2 minutes, then spread on parchment to cool. Chop half, leave some whole.
  2. Plump cranberries by soaking in freshly boiled water for 10 minutes, then drain.
  3. Toss apple slices with lemon juice to prevent browning.
  4. Combine all dressing ingredients in a jar, shake well until blended.
  5. Assemble: Place salad leaves in bowl with half the apple slices and all onion. Add half the dressing, toss gently.
  6. Top with cranberries, candied nuts, remaining apple, and cheese. Drizzle with remaining dressing just before serving.

Notes

  • For make-ahead, store components separately and assemble just before serving.
  • Candied nuts keep for 2 weeks in an airtight container.
  • Dressing can be refrigerated for up to 5 days.
  • For a heartier meal, add grilled chicken or turkey.