Apple Salad with Candied Walnuts and Cranberries Recipe
A fresh and vibrant Apple Salad with Candied Walnuts and Cranberries featuring a delightful combination of sweet and tart flavors. The salad boasts crisp apple slices, plumped dried cranberries, crunchy candied walnuts, and a simple tangy dressing that enhances the natural flavors without overpowering them. Perfect as a light lunch or a beautiful side salad for entertaining.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 5-6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Western
Ingredients
Salad
- 1 red apple, quartered, seeds removed, 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 style, not half moon)
- 3/4 cup dried cranberries
- 2 tbsp feta or goat cheese, crumbled (optional garnish)
Candied Walnuts (or other nuts)
- 1 tbsp salted butter
- 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 the butter in a small non-stick skillet over medium heat. When the butter has melted, add the sugar and stir briefly until most of the sugar melts. Once it begins to bubble slightly, add the walnuts or pecans. Stir continuously for 2 minutes to coat and caramelize the nuts. Pour the mixture onto a parchment paper-lined tray, spread out evenly, and allow to cool. Roughly chop half of the nuts while leaving some whole for texture.
- Plump Cranberries: Place the dried cranberries in a bowl and pour freshly boiled water over them. Let them soak for 10 minutes to rehydrate and plump up, then drain thoroughly.
- Prepare Apple: Drizzle the finely sliced apple pieces with a squeeze of lemon juice and toss to evenly coat. This prevents the apple from browning while combining flavors.
- Make Dressing: Combine the cider vinegar, olive oil, Dijon mustard, white sugar, salt, and pepper in a jar. Shake well until fully emulsified. Adjust seasoning according to taste by adding more oil for creaminess, sugar for sweetness, or vinegar for more tartness.
- Assemble Salad: In a large bowl, add the mixed salad leaves along with half the onion and half the apple slices. Drizzle half the dressing over and toss gently. Scatter the plumped cranberries and desired amount of candied walnuts on top. Add the remaining apple slices and crumbled feta cheese if using. Drizzle the rest of the dressing over the finished salad and serve immediately for the freshest taste.
Notes
- Use a red apple variety for the best balance of sweet and tart flavor and for appealing color contrast – Granny Smith apples are tarter and Gold apples are sweeter.
- Any nuts can be substituted for the candied walnuts such as pecans or almonds. The recipe yields more candied nuts than needed; leftovers can be stored in an airtight container for up to two weeks or frozen for longer storage.
- For a nut-free alternative, sunflower seeds or pepitas work well to provide crunch and flavor.
- Plumping the cranberries by soaking in hot water softens them and enhances their juiciness, but this step can be skipped if preferred.
- The dressing is intentionally kept simple and balanced to let the fresh ingredients’ flavors shine.
