Crunchy Apple Cranberry Salad
This Apple Cranberry Walnut Salad is a delightful blend of sweet, tart, and crunchy textures. It's quick to make and perfect as a side dish or light meal, with crisp apples, tart cranberries, crunchy walnuts, and a creamy dressing that ties everything together.
Equipment
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Dry skillet
- Measuring cups
- Measuring spoons
- Spatula or wooden spoon
- Optional: Serving dish
Ingredients
- 2-3 medium apples Honeycrisp, Granny Smith, or a mix
- 1 cup dried cranberries
- ½ cup walnuts, roughly chopped
- 2 stalks celery, thinly sliced
- ¼ cup red onion, finely diced
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon lemon juice for apples
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions
- Core and dice the apples into bite-sized pieces. Toss with lemon juice to prevent browning.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast them in the oven at 350°F (175°C) for 8-10 minutes. Let cool slightly and chop.
- In a large bowl, combine the diced apples, dried cranberries, toasted walnuts, sliced celery, and diced red onion.
- In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust seasonings as needed.
- Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Don't overdress.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Before serving, garnish with fresh parsley or chives, if desired. Serve chilled.
Notes
For optimal flavor, use a mix of sweet and tart apples. Toasting the walnuts enhances their nutty flavor. Add the dressing just before serving to prevent the salad from becoming soggy. The salad can be customized with additions like crumbled blue cheese, chopped pecans, or grilled chicken for a more substantial meal. Store leftovers in an airtight container in the refrigerator for up to 2-3 days, but be aware the apples may soften over time. Consider storing the dressing separately to maintain crispness.