Introduction:
This Apple Cranberry Walnut Salad is a vibrant, refreshing, and nutritious dish perfect for any season, but especially during fall and winter. With a blend of crisp apples, tangy cranberries, crunchy walnuts, and a light dressing, it offers a perfect balance of sweet and savory flavors. Whether you’re serving it as a side for holiday dinners or enjoying it as a light lunch, this salad is sure to impress your guests or satisfy your cravings.
Ingredients:
2 large apples (preferably Gala or Granny Smith), thinly sliced
1 cup fresh cranberries (or dried cranberries for a sweeter taste)
1/2 cup walnut halves, toasted
1/2 cup crumbled feta cheese (optional for a creamy texture)
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley (for garnish)
Directions:
Prepare the Ingredients: Begin by washing and slicing the apples into thin wedges or bite-sized pieces. If using fresh cranberries, roughly chop them. Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes until lightly browned and fragrant.
Make the Dressing: In a small bowl, whisk together the honey (or maple syrup), balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until fully combined. Adjust the seasoning to taste.
Assemble the Salad: In a large salad bowl, toss the sliced apples, cranberries, and toasted walnuts together. Add the crumbled feta cheese, if using, and gently mix.
Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Make sure everything is well mixed.
Garnish and Serve: Garnish with fresh parsley and serve immediately.
Serving and Storage Tips:
Serving Tip: This salad is perfect as a side dish or a light main course. For a more filling meal, add some grilled chicken, turkey, or even quinoa for a protein boost.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, for best results, it’s recommended to enjoy the salad fresh as the apples and cranberries might become soggy over time. If storing, keep the dressing separate until you’re ready to serve.
Variations:
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