The Ultimate Apple Walnut Cranberry Salad with Maple Dressing

Introduction: A Salad That Steals the Spotlight

When the seasons change and the air turns crisp, there’s nothing quite like a fresh, crunchy salad that celebrates the best of fall produce. The Apple Walnut Cranberry Salad with Maple Dressing is the kind of dish that bridges the gap between health-conscious eating and indulgent seasonal flavor.

With sweet, crisp apples, buttery toasted walnuts, chewy dried cranberries, and a bright maple vinaigrette, this salad offers a delightful blend of textures and tastes. Whether you’re prepping for a holiday gathering, planning a healthy lunch, or simply craving a vibrant side dish, this recipe delivers in every way.

Let’s dive into what makes this salad “the ultimate,” and how you can customize it to suit every table, from Thanksgiving feasts to casual weekday meals.

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Why You’ll Love This Salad

• Flavor Harmony: It combines sweet, tart, earthy, and nutty elements in perfect balance.
• Nutrition-Packed: High in fiber, antioxidants, and healthy fats.
• Versatile: Works as a starter, side, or light main course.
• Make-Ahead Friendly: Great for meal prep and potlucks.
• Seasonal & Beautiful: Features fall colors and ingredients, perfect for entertaining.

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Ingredients Overview

For the Salad:

• 2 large apples (Honeycrisp, Fuji, or Gala)
• 6 cups mixed greens (arugula, spinach, or spring mix)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (toasted)
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled feta or goat cheese (optional)
• 1/4 cup pomegranate seeds (optional but recommended)

For the Maple Dressing:

• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

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Step-by-Step Instructions

Step 1: Toast the Walnuts

Toasting walnuts enhances their flavor and crunch.

1. Heat a dry skillet over medium heat.
2. Add the chopped walnuts and toast for 3–5 minutes, stirring frequently.
3. Once golden and fragrant, remove from heat and let cool.

Tip: You can toast extra and store for later use in other recipes.

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Step 2: Make the Maple Dressing

In a small bowl or jar:

1. Whisk together the maple syrup, apple cider vinegar, and Dijon mustard.
2. Slowly drizzle in the olive oil while whisking to emulsify.
3. Season with salt and pepper to taste.
4. Set aside or refrigerate.

Optional Twist: Add a pinch of cinnamon or fresh thyme for extra autumnal flavor.

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Step 3: Slice the Apples

1. Core and thinly slice the apples just before assembling the salad to prevent browning.
2. If preparing in advance, toss the slices in a bit of lemon juice to preserve color.

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Step 4: Assemble the Salad

1. In a large salad bowl, add your greens.
2. Top with sliced apples, toasted walnuts, dried cranberries, red onion, cheese, and pomegranate seeds.
3. Drizzle with maple dressing just before serving.
4. Toss gently and serve immediately.

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Ingredient Spotlight

Apples: The Star of the Show

Sweet and crisp apple varieties like Honeycrisp, Fuji, or Pink Lady provide a refreshing crunch and natural sweetness. Avoid overly soft or mealy apples like Red Delicious.

Walnuts: Earthy and Nutty

Walnuts are rich in healthy fats and bring a soft crunch that complements the apples beautifully. Toasting them enhances their depth.

Cranberries: A Tangy Touch

Dried cranberries add chewiness and a touch of tartness that pairs perfectly with the sweetness of the dressing and fruit.

Maple Syrup: Sweet and Complex

Used in the vinaigrette, maple syrup adds a rich, caramel-like sweetness that balances the acidity of the vinegar and mustard.

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Flavor Variations & Add-Ins

This salad is a template you can build on. Here are a few tasty variations:

1. 

Protein Boost

• Add grilled chicken, turkey slices, or chickpeas for a heartier meal.

2. 

Grain Addition

• Toss in some cooked farro, quinoa, or wild rice to make it more filling.

3. 

Nut Swap

• Use candied pecans, almonds, or pistachios instead of walnuts.

4. 

Fruit Variations

• Try sliced pears, fresh figs, or even roasted grapes in place of apples.

5. 

Cheese Options

• Crumbled blue cheese, aged cheddar, or shaved parmesan for different flavor profiles.

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Tips for Success

• Use fresh, crisp apples – they’re the heart of the salad.
• Dress right before serving to avoid soggy greens.
• Layer textures – creamy cheese, chewy cranberries, crunchy nuts.
• Make dressing in a jar – easier to shake and store for later use.

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Make-Ahead Tips

This salad is perfect for prepping in parts:

• Dressing: Can be made up to 1 week ahead and refrigerated.
• Walnuts: Toast and store in an airtight container for up to 5 days.
• Cranberries & Cheese: Can be measured and stored in the fridge a few days in advance.
• Greens: Wash, dry, and store in a salad spinner or sealed bag with a paper towel.
• Apples: Slice right before serving or toss with lemon juice to prevent browning.

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Nutrition Highlights (Per Serving Estimate)

• Calories: ~350
• Fat: 22g
• Carbs: 32g
• Fiber: 6g
• Sugars: 20g (mostly natural)
• Protein: 5g

This salad is rich in vitamin C, potassium, and antioxidants — a great immune-boosting choice, especially during colder months.

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Occasions to Serve This Salad

• Thanksgiving Dinner
• Christmas Brunch
• Fall Potlucks
• Healthy Work Lunch
• Light Holiday Appetizer
• Dinner Parties

It looks stunning on a serving platter and holds up well when paired with rich mains like roasted meats or casseroles.

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Pairing Suggestions

This salad pairs beautifully with:

• Butternut squash soup
• Baked salmon
• Roast chicken or turkey
• Brie and cranberry crostini
• Sweet potato gratin
• Sparkling water with citrus or a chilled glass of Riesling

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Storage & Leftovers

• Undressed salad can be stored for up to 2 days in the fridge.
• Dressed salad should be eaten within a few hours.
• Maple dressing lasts up to 1 week refrigerated.

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Frequently Asked Questions

Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart to eat raw. Stick with dried or use fresh to make a quick compote.

What apples are best for salads?

Honeycrisp, Fuji, Gala, and Pink Lady are crisp and hold up well. Avoid soft varieties like McIntosh.

Can I make this vegan?

Yes! Omit cheese or use a plant-based alternative. The maple dressing is naturally vegan.

What if I don’t have maple syrup?

Use honey or agave syrup instead, adjusting to taste.

Can I use bagged salad mix?

Absolutely. Just make sure it’s fresh and dry before assembling.

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Recipe Card

Prep Time: 15 minutes

Cook Time: 5 minutes (to toast walnuts)

Total Time: 20 minutes

Servings: 4

Category: Salad / Side

Cuisine: American, Seasonal

Ingredients

Salad:

• 6 cups mixed greens
• 2 apples, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled feta or goat cheese
• 1/4 cup pomegranate seeds (optional)

Dressing:

• 1/4 cup maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/3 cup olive oil
• Salt & pepper to taste

Instructions

1. Toast walnuts in a dry skillet over medium heat for 3–5 minutes.
2. In a jar, combine maple syrup, vinegar, mustard, oil, salt, and pepper. Shake or whisk well.
3. In a large bowl, add greens, apple slices, cranberries, onion, cheese, and walnuts.
4. Drizzle with dressing and toss gently.
5. Serve fresh, garnished with pomegranate if desired.

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Final Thoughts: The Salad That’s Anything but Boring

The Ultimate Apple Walnut Cranberry Salad with Maple Dressing brings life to any table. It’s proof that salads don’t need to be bland or boring. With its rich textures, balanced flavors, and seasonal ingredients, this recipe is as versatile as it is impressive.

Use it to start your meal, lighten up your dinner spread, or bring balance to hearty entrees. Once you try it, you’ll want to add it to your regular rotation—not just for fall, but all year round.

 

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