There’s something truly refreshing about this Apple Walnut Salad with Cranberries Recipe — the mix of crisp apples, tangy cranberries, and crunchy walnuts creates a perfect harmony that brightens any meal. I find it hard to resist its vibrant flavors and satisfying textures!

A fresh salad is served on a white plate filled with three layers: the bottom layer is a mix of dark green spinach leaves and some reddish leafy greens, the middle layer has thin, light green apple slices placed around, and the top layer is made of small white cheese crumbles, little pieces of red onion, dried red berries, and crushed walnuts scattered all over. Two silver forks rest on the left side of the plate, and the background shows a white marbled surface with a green apple and a fork handle blurred in the distance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe
Top Tip
How to Serve Apple Walnut Salad with Cranberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Walnut Salad with Cranberries Recipe

Why You'll Love This Recipe

This salad quickly became one of my go-to dishes because it’s just so flavorful yet light. It marries sweet, tart, and nutty notes into one bowl, and the homemade dressing really ties it all together in a way store-bought ones can’t compete with.

Fast & Easy: Ready in just 15 minutes, it’s a perfect side or standalone lunch when you’re short on time.
Balanced Flavors: The blend of sweet apples, tangy cranberries, and crunchy walnuts keeps your taste buds interested.
Textural Delight: From juicy fruit to creamy feta, every bite offers something different and enjoyable.
Customizable: Easy to adjust for dietary needs or ingredient swaps without losing its soul.

A fresh salad is shown on a white oval plate sitting on a white marbled surface. The salad has a base layer of mixed green leaves including spinach and other greens, giving it a lush green texture. On top, thin slices of light green apple are scattered evenly, adding a smooth, slightly shiny layer. Small chunks of white cheese are spread across the salad, contrasting with the greens. Dried red cranberries and bits of chopped nuts create small dark red and golden brown spots throughout. Tiny pieces of finely chopped red onion add small pops of purple color. The overall look is fresh, colorful, and lightly textured, with all ingredients mixed but distinctly visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Apple Walnut Salad with Cranberries Recipe shines because each ingredient brings its own personality while complementing the others. Choosing fresh, quality produce makes a noticeable difference, so I always opt for crisp greens and tart Granny Smith apples.

Flat lay of a crisp pile of mixed greens with vibrant baby spinach leaves, a fresh whole Granny Smith apple with glossy green skin sliced into thin wedges, a small white ceramic bowl filled with pitted chopped dates, another small white bowl containing unsweetened dried cranberries, toasted chopped walnuts heaped neatly on white ceramic, a mound of finely diced bright purple-red onion, crumbled creamy white feta cheese in a small white bowl, a whole uncracked brown egg off to the side, a small white bowl holding golden extra virgin olive oil, another small white bowl with amber maple syrup, a third small white bowl with clear apple cider vinegar, a small white bowl with smooth Dijon mustard, a single fresh garlic clove, and a pinch of vibrant red cayenne pepper arranged in perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed greens: Provides a fresh, slightly bitter base that lets the toppings pop; baby spinach or romaine work beautifully too.
Granny Smith apple: Tart and crisp, it adds bright flavor and crunch that balances the sweetness of other elements.
Pitted dates: Naturally sweet little bursts, but you can skip if you want to cut down on sugar.
Dried cranberries: Their chewy tartness adds a seasonal note and contrasting texture.
Walnuts (toasted): Toasting walnuts intensifies their flavor and gives an irresistible crunch.
Red onion: Just a bit to add sharpness and depth without overpowering the salad.
Feta cheese: Creamy and salty, this brings a lovely richness that pairs well with the fruit and nuts.
Maple syrup (or honey/apple jelly): Sweetens the dressing naturally—choose sugar-free apple jelly for a low-carb twist.
Apple cider vinegar: Adds tang and brightness that wakes up the whole salad.
Extra virgin olive oil: A smooth base for the dressing, enhancing flavor and mouthfeel.
Dijon mustard: Gives the vinaigrette a subtle kick and helps it emulsify nicely.
Garlic clove: Just a hint of savory depth in the dressing.
Cayenne pepper: A small pinch adds a surprising warmth that lingers delicately.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Apple Walnut Salad with Cranberries Recipe to suit the season or whatever I have on hand. It’s so forgiving that you can swap ingredients and still end up with something delicious and fresh.

Variation: Sometimes I swap feta for goat cheese or add a handful of roasted chickpeas for extra protein—both are winners if you want a creamier or heartier salad.
Lower carb option: Leaving out the dates and using sugar-free apple jelly keeps the salad lighter without sacrificing that sweet touch.
Seasonal swap: In fall, I toss in some roasted butternut squash or swap cranberries for pomegranate seeds for an extra burst of color and flavor.

Step-by-Step: How I Make Apple Walnut Salad with Cranberries Recipe

Step 1: Whisk Together the Dressing

Start by combining maple syrup (or your chosen sweetener), apple cider vinegar, olive oil, Dijon mustard, garlic, and a pinch of cayenne in a small bowl. Whisk everything briskly until it’s nicely emulsified and looks a little glossy. This dressing is the heart of the salad, so taste it and adjust—maybe a touch more sweetness or tang depending on your preference.

Step 2: Prepare Your Salad Ingredients

While the dressing chills, chop your mixed greens roughly and slice the Granny Smith apple thinly—no need to peel it; the skin adds great color and nutrients. Finely dice the red onion to keep its bite manageable. Toast your walnuts in a dry skillet until fragrant and slightly golden—that step really brings out their flavor. If you haven’t chopped your dates yet, do that now, then crumble the feta cheese so it’s ready to scatter over the top.

Step 3: Toss It All Together

In a large salad bowl, combine the greens, apples, dates, cranberries, toasted walnuts, diced onion, and crumbled feta. Drizzle your dressing over the salad and toss gently but thoroughly so every bite is coated. Don’t overdress it—start with less, toss, then add more if you want. Season with salt and ground black pepper to taste, and give it one last toss.

Top Tip

Having made this Apple Walnut Salad with Cranberries Recipe dozens of times, I’ve learned a few tricks that really elevate the final dish. These small tweaks helped me avoid bland or soggy salads and keep the flavors vibrant every time.

Toast Your Walnuts: It might feel like an extra step, but toasting walnuts in a dry pan enhances their crunch and brings out their nutty aroma, making a huge difference.
Use Fresh Apples: Always choose crisp, firm Granny Smith apples and slice them right before serving to avoid browning and loss of crunch.
Dressing Balance: Whisk your dressing well and don’t be afraid to adjust the tang or sweetness—this controls how lively and fresh your salad tastes.
Don’t Overdress: Adding too much dressing will weigh down the greens and make everything soggy. Start with a little, toss, then add more as needed.

How to Serve Apple Walnut Salad with Cranberries Recipe

Garnishes

When I serve this salad, I love adding an extra sprinkle of chopped walnuts on top for crunch and a few fresh pomegranate seeds when in season—they add a juicy burst that’s utterly delightful. A light dusting of cracked black pepper finishes it off perfectly.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even a warm bowl of butternut squash soup. For a vegetarian meal, I sometimes serve it alongside quinoa or whole-grain bread to round things out.

Creative Ways to Present

For holiday get-togethers, I like to serve this salad in individual clear glass cups or small mason jars—layered colorful ingredients make it look sophisticated and festive. Another favorite is arranging the salad on a large platter with apple slices fanned out decoratively for a crowd-pleasing centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers keep best if you store the salad without the dressing—keep everything in an airtight container in the fridge for up to two days. When you're ready to eat, drizzle fresh dressing and toss again. This way, the greens stay crisp and fresh instead of soggy.

Freezing

This salad doesn’t freeze well because of the fresh greens and fruit, so I recommend making it fresh each time or prepping ingredients separately if needed. Walnuts and dried fruit can be stored frozen for longer shelf life but not once fully tossed in the salad.

Reheating

Since this is a cold salad, reheating isn’t necessary or recommended. Instead, just toss any leftovers with fresh dressing as mentioned to revive that crisp freshness.

Frequently Asked Questions:

Can I use a different type of apple in this salad?

Absolutely! While Granny Smith apples provide a tart crunch that balances the sweetness well, Fuji or Honeycrisp apples can be great alternatives if you prefer a sweeter flavor. Just keep in mind that sweeter apples can change the salad’s flavor balance slightly.

What can I substitute for feta cheese?

Goat cheese or blue cheese are excellent substitutes that offer a similarly creamy and tangy flavor profile. For a dairy-free version, you can omit the cheese altogether or use a plant-based cheese alternative. The salad will still be delicious.

Is this salad suitable for a low-carb diet?

You can easily modify this Apple Walnut Salad with Cranberries Recipe for low-carb diets by skipping the dates and using a sugar-free apple jelly instead of maple syrup or honey in the dressing. The rest of the ingredients are naturally low in carbs.

Can I make this salad ahead of time?

You can prepare all the salad components ahead, but I recommend keeping the dressing separate until just before serving. This helps prevent the greens from becoming soggy and keeps the salad crisp and fresh.

Final Thoughts

This Apple Walnut Salad with Cranberries Recipe has a special spot on my table because it’s just so easy to make and hits all the right notes—bright, crunchy, sweet, and tangy, all at once. It’s a fantastic way to brighten up a simple meal or wow guests with minimal effort. I hope you find as much joy in making (and eating!) it as I always do. Give it a try and watch it become one of your favorites too!