There’s a few components to make this Apple Salad – and it’s worth it! With candied walnuts or pecans, plumped cranberries, thinly sliced apple and leafy greens, this is a salad that’s worthy of festive gatherings.
This Apple Salad is tossed with a simple vinaigrette – because with all the fabulous textures and flavours going on here, we don’t want the dressing to steal the show!!
A SHOW-OFFY APPLE SALAD
There’s 3 types of salads in my world:
1. quick and easy salads for midweek meals;
2. giant meal salads; and
3. show-offy salads.
In my world, the definition of “show-offy salads” are those that require a bit more effort, reserved for gatherings, lunch with friends, and for family dinners where I’m sulking because everybody else “bagsed” the “fun” courses – starters, main and dessert, leaving me with “just” salad.
“You want me to bring salad? I’ll show you a salad!!” I fume silently to myself.
And thus, I embark on a mission to make a great salad. Tasty, pretty and interesting – but still fresh enough to be a side dish.
This Apple Salad with Walnuts and Cranberries is one such salad.
This recipe centres around apples, the crisp, juicy sweetness and pairing it with leafy greens and an assortment of other ingredients to create a salad that’s loaded with great textures.
Well, actually, just one apple. That’s all you need for this recipe. Once sliced thinly, one apple stretches quite far.
I like to use red apples for this, mainly for colour and also because I prefer the sweet with a bit of tart that is inherent with most varieties of red apples here in Australia. But feel free to use any apple you want!
HOW TO MAKE MY APPLE SALAD
I did say upfront that there’s a few components to this apple salad, and I think it’s worth it if you’re going all out! BUT you can absolutely simplify it – note the significant use of the words “optional step”in the following section:
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Candied walnuts (or pecans or other nuts) – Super quick, 5 minutes on the stove for crunchy toffee coated nuts. This is an optional step for show-off purposes;
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Plump cranberries – Just a 5 minute soak in hot water is all that’s required to transform shrivelled up dried cranberries (or any berries) into plump little balls that burst in your mouth when you bite into them. Again, optional!
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Sliced apple drizzled with lemon to stop them from browning – optional if serving immediately;
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Simple dressing made with vinegar, oil, mustard and sugar. Keep it simple to let everything else shine!
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Leafy greens, onion for a fresh bite and the teeniest crumble of feta or goats cheese mainly for garnish.
As I always do out of interest, I did a quick search on the internet to see how others do Apple Salad. I was somewhat bemused to see an astonishing array of mayo-laden salads made with apple.
Suffice to say, this is pretty much on the opposite end of the spectrum. I’d describe this salad as fresh and bright with the zingy dressing, the crisp sweet juiciness of apple, and the leafy greens, with added pops of flavour and textures from the sweet-tart (plumped!) cranberries and the crunch of the candied walnuts.
It really is a terrific combination! – Nagi x
MORE GREAT SALADS FOR GATHERINGS
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Wild Rice Salad – the vibrant colours in this are amazing!
WATCH HOW TO MAKE IT
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Apple Salad with Candied Walnuts and Cranberries
Ingredients
- 1 red apple , quartered, seeds remove, finely sliced
- Squeeze of lemon juice (to stop apple browning)
- 120 g/4 oz mixed salad leaves (4 to 5 big handfuls)
- 1/2 red onion , finely sliced (wedge way, not half moon)
- 3/4 cup dried cranberries
- 2 tbsp feta or goats cheese , crumbled (garnish, optional)
Candied Walnuts (or other nuts):
- 1 tbsp butter , salted
- 1/4 cup white sugar
- 1 cup walnuts or pecans
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
Instructions
Candied Nuts:
- Place butter in a small non stick skillet over medium heat. When melted, add sugar. Stir briefly, then leave until the sugar mostly melts.
- When it starts bubbling a bit, add nuts.
- Stir 2 minutes. Pour out on parchment paper lined tray.
- Spread nuts out, allow to cool. Roughly chop half, leave some whole.
Plump Cranberries:
- Place in a bowl, pour over freshly boiled water. Leave to soak 10 minutes then drain.
Apple:
- Drizzle with lemon juice and toss (stops apple from browning).
Dressing:
- Place Dressing ingredients in a jar and shake well. Adjust to taste - more oil to make it creamier, sugar for sweet, vinegar for tart.
Assemble:
- Place salad in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss.
- Scatter over the cranberries, desired amount of walnuts, remaining apple slices and feta. Drizzle with remaining dressing. Serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I seriously think he’d make kids cry with this Halloween mask!! 👺👺👺
Delicious, impressive salad for such a simple recipe. I have served it twice in the last week and all guests thought it was lovely and went back for seconds. I will be making this again and again. Thank you so much Nagi! Your recipes are the best.
Lovely salad. Perfect for Christmas as it looks so festive. Everyone enjoyed it. Thanks again Nagi!
Woops forgot the stars
A winner for sure. This salad was a huge hit at our annual get together. No left overs!
I made this salad a few weeks ago when I was stuck with “you bring a salad” at a family gathering. We’re having another one, and guess what they asked for (unanimously)? This salad. No takesies backsies or any other salad. This one. Thank you Nagi for being part of my food adventures and expanding my family’s limited palates. They love your recipes and so do I!
I’m stuck with “bring a salad” lunch date with the family this weekend, so I proofed this last night and yes – I did fume silently to myself “I’ll bring you the most amazing salad you’ve ever tasted”. This. Was. Stunning. I did however forgot that hot caramel and plastic spatulas are not good friends, but that’s OK, the result more than made up for a ruined spatula. I’m going to see some jaws drop with this salad. (Did sub the red onions with Israeli cucumbers as I have a food sensitivity to the onion) – the neutral crunch worked well with the apple’s crispness (Pink Ladies).
So I’ve made this salad twice and it was a hit both times. The first time I made it people raved about it and even told me they were thinking about how good the salad was two days later. The second time I had the ingredients on the counter and my husband (who is not a salad person, he likes junk food and meat and potatoes) saw them and knew exactly what I was making and got excited. I fed it to a bunch of men on pizza night and even they said they loved it. My husband woke up this morning and asked if there were left overs so he could have some for lunch. Thank you for this recipe! I changed the cheese to thinly sliced Parmesan since I don’t like goat or feta, and last night I used pear instead of apple. The apples at the store looked terrible. Everything else remained the same.
I was put on salad duty for our family St. Patricks day dinner. My mother-in-law requested an apple salad. As luck would have it Nagi has an apple salad recipe and I figured I can’t go wrong with a Nagi recipe. I was right – it was another Recipe Tin Eats home run. The Salad got RAVE reviews – I doubled the recipe for a crowd of 22. Had to sub diced dried fig pieces for half of the cranberries, used shaved aged white cheddar instead of feta, and a mix of shallot and vidallia onion for the red onion. Subs were only because I didn’t have the listed ingredients and I thought the subs would be ok. It was a BIG bowl of salad – absolutely nothing was left over.
I forgot to mention that I used an 8 oz bag of spinach and 1 heart of romain for the salad greens – so a little more salad greens than the recipe called for proportionally.
This salad was incredible! I absolutely loved it, as did all our christmas guests. I got so many requests to share the recipe. Those candied walnuts… holey moley!
Ok ….so I’m not a big salad guy….but this one you gotta try!!
Easy, good, sweet….oh man its got it all….
thanx Nagi…. 🙂
This salad is an absolute favorite of mine! It’s become my go-to dish for a potluck, and definitely a winning recipe.
A winner for sure. This salad was a huge hit at our annual get together. No left overs!
OMG this is amazing! I made it for Christmas lunch and have literally had it for 4 meals in a row including boxing day breakfast. The nuts are amazing and were still crunchy the next day. Amazing.
Once again you’ve given me a different slant on the Traditional Recipes, I always make. My Waldorf Salad has now some new improvements, my Mini Pavlovas are fail safe I’ve made my own French Dressing for the Potato Egg Bacon Salad. I’m nearly 70 and it’s a sad day when can’t learn something new. Merry Christmas to You, your Family, your Crew and Dozer. Cheers Cathy
Happy Holidays Nagi. I gleaned from your last post things may be a little out of control for you at the moment. Wishing you peace, joy and merriment this holiday season and hugs and kisses for Dozer. Thank you so much for this wonderful website, not only for the fabulous recipes but the humor and of course sharing the most handsome boy with all of us…, Dozer! 🐾💗. If it adds to your burden, no need to reply, just wishing you happiness!
Fabulous and versatile salad that is an absolute winning combo of flavours . . Many comments and enquires about where the recipe came from . Will be on high rotation for sure !
This salad has the wow factor….but it’s so easy to make! I made it for a Christmas Day lunch and it went perfectly with the usual Christmas Day food of turkey, chicken and ham. It will become a regular for our Christmas table 🥗
Candied walnuts make this salad next level
My candied walnuts tasted bitter – what did I do wrong?
Definitely a show-off salad! I paired this with a quiche and impressed my mum and mother in law. Thanks!
Omg this salad is the best. So easy & so refreshing.
Delicious, refreshing and different to the usual salads. Oh and easy to make!