Description
This Apple Salad with Candied Walnuts and Cranberries combines crisp apples, fresh greens, chewy cranberries, crunchy caramelized walnuts, and a tangy apple cider vinaigrette. This colorful Christmas side dish takes just 20 minutes and serves 5 to 6 people.
Ingredients
- SALAD
- 1 red apple, cored, quartered, and thinly sliced
- A squeeze of fresh lemon juice
- 120 g (4 oz) mixed salad greens, about 4 to 5 large handfuls
- 1/2 red onion, thinly sliced into wedges
- 3/4 cup dried cranberries
- 2 tablespoons crumbled feta or goat cheese (optional)
- CANDIED WALNUTS
- 1 tablespoon salted butter
- 1/4 cup white sugar
- 1 cup walnuts or pecans
- APPLE CIDER VINAIGRETTE
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the salted butter in a small nonstick skillet over medium heat. Add the sugar once the butter melts. Stir briefly and let the sugar dissolve until it begins bubbling.
- Add the walnuts or pecans. Stir continuously for about 2 minutes until the caramelized sugar coats the nuts evenly.
- Transfer the candied nuts to a parchment-lined tray. Separate the pieces and let them cool completely. Roughly chop half and leave the rest whole.
- Place the dried cranberries in a bowl. Cover them with freshly boiled water and soak for 10 minutes. Drain thoroughly.
- Core, quarter, and thinly slice the red apple. Toss the slices with a squeeze of lemon juice to help prevent browning.
- Combine the apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and black pepper in a jar. Close the lid and shake vigorously until the dressing blends. Taste and adjust the sweetness or acidity.
- Place the mixed salad greens, red onion, and half the apple slices in a large serving bowl. Add half the vinaigrette and toss gently.
- Scatter the softened cranberries, about 3/4 cup candied walnuts, remaining apple slices, and optional crumbled cheese over the salad.
- Drizzle with the remaining vinaigrette and serve immediately for the best flavor and crunch.
Notes
Choose firm red apples for their sweet, mildly tart flavor and attractive color. Granny Smith apples offer a sharper taste, while golden apples taste sweeter.
Replace walnuts with pecans, almonds, sunflower seeds, or pumpkin seeds for a different crunch.
The candied nut recipe makes more than the salad requires. Use about 3/4 cup for the salad when following the nutrition estimates.
Store leftover candied nuts in an airtight container for 1 to 2 weeks or freeze them for several months.
Skip caramelizing the nuts if you prefer a quicker preparation.
Soak the dried cranberries for 10 minutes to make them softer and juicier. You can skip this step when short on time.
Toss the apple slices with lemon juice to help prevent browning. Skip this step if you plan to serve the salad immediately.
Feta and goat cheese are optional garnishes. Leave out the cheese for a lighter salad.
Adjust the dressing with more olive oil for richness, sugar for sweetness, or apple cider vinegar for extra tang.
Prepare the candied walnuts and vinaigrette ahead of time. Keep the salad ingredients separate until serving.
Add the dressing just before serving to maintain crisp greens and crunchy walnuts.
Nutrition estimates assume 5 servings and 3/4 cup candied walnuts. Percent daily values use a 2,000-calorie diet.
Additional nutrients per serving: potassium 196 mg, vitamin A 895 IU, vitamin C 3.6 mg, calcium 64 mg, and iron 1.1 mg.