Dinner

Apple Walnut Cranberry Salad with Honey Vinaigrette Recipe

ByMaya Quinn November 23, 2025November 23, 2025

Introduction

This Apple Walnut Cranberry Salad is a vibrant blend of fresh greens, crisp apples, crunchy walnuts, and tangy cranberries, all brought together with a sweet honey vinaigrette. Perfect for a light lunch or a refreshing side, it offers a delightful mix of sweet, tart, and savory flavors.

A white bowl filled with a fresh salad consisting of a first layer of leafy green lettuce. On top of the greens, there are thin slices of red apple arranged in a scattered manner, some pieces showing the red skin and white flesh. Walnuts are spread generously over the apple slices, adding a rough texture and a warm brown color. Small dollops of white goat cheese are interspersed among the walnuts and apples. Dark red dried cranberries are scattered across the salad, adding pops of color. A shiny light honey or dressing is drizzled lightly over the top, giving the ingredients a slight glossy look. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens (spinach, arugula, or romaine)
1 large apple (Honeycrisp or Fuji), thinly sliced
½ cup walnut halves (lightly toasted, optional)
¼ cup dried cranberries
¼ cup crumbled goat cheese or feta
Optional: sliced red onion or pear for variety
3 tbsp olive oil
1½ tbsp apple cider vinegar (or balsamic vinegar)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper to taste

Instructions

Step 1: Wash and dry the mixed greens. Thinly slice the apple. If using walnuts, toast them in a dry skillet over medium heat for 3–5 minutes until fragrant, then set aside to cool.
Step 2: In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
Step 3: Place the greens in a large bowl or platter. Top with apple slices, toasted walnuts, dried cranberries, and crumbled goat cheese. Add sliced red onion or pear if using.
Step 4: Drizzle the honey vinaigrette over the salad just before serving. Gently toss to combine all ingredients.
Step 5: Serve immediately to enjoy the fresh, balanced flavors of sweet, tart, and savory.

Tips & Variations

Add grilled chicken or roasted turkey to make the salad more filling.
Swap walnuts for pecans or almonds for a different nutty flavor.
For extra crunch, sprinkle pumpkin seeds over the salad.
Try pomegranate seeds instead of dried cranberries for a festive twist.
Make the vinaigrette in advance by combining olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a jar with a tight lid; shake well before use.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 day for freshness. The honey vinaigrette can be refrigerated for up to 1 week; if it thickens, bring it to room temperature and shake well before using again.

How to Serve

A fresh salad is shown in a white bowl on a white marbled surface, with a base layer of bright green leafy lettuce. On top, there are thin slices of red apple with a smooth texture, scattered evenly. Next, a middle layer of walnut halves adds a rich brown color and a rough texture. Small dried cranberries, dark red and wrinkled, are spread throughout the salad for a pop of color. Clusters of soft white goat cheese are placed around the bowl, adding contrast. The salad is finished with a light drizzle of honey, giving a shiny glaze over some apple slices and walnuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

To keep the greens crisp, prepare the dressing and chop the ingredients ahead of time but combine and dress the salad just before serving.

Can I use a different type of vinegar in the vinaigrette?

Yes, apple cider vinegar gives a bright flavor, but balsamic vinegar works well too for a richer taste. Adjust sweetness as needed to balance the acidity.