Dessert

Apple Walnut Cranberry Salad with Homemade Vinaigrette Recipe

Byanna orden September 14, 2026September 14, 2026

Introduction

This Apple Walnut Cranberry Salad is a delightful combination of crisp greens, sweet apples, tangy cranberries, and creamy gorgonzola. It’s easy to prepare and perfect for a fresh, flavorful meal or side dish any time of year.

A clear glass bowl filled with a fresh salad showing multiple layers: the bottom layer has crisp green and red leaf lettuce with visible veins and soft textures, above it are thin pale green apple slices neatly placed in small stacks, scattered over the top are small white crumbles of cheese, deep red dried cranberries, and small broken pieces of brown pecans, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10-ounce) bag 50% blend mixed greens and spinach (washed)
2 green apples (sliced)
1–2 teaspoons lemon juice (to prevent apples from browning)
1/3 cup dried cranberries
1/2 cup gorgonzola cheese (crumbled)
1/2 cup walnut pieces (toasted for best flavor)
Optional: Thinly sliced red onion (adds a sharp, zesty bite)
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 tablespoons sugar (or maple syrup, or honey)

Instructions

Step 1: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, black pepper, and sugar until well combined to make the vinaigrette.
Step 2: (Optional) Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
Step 3: Slice the apples and toss them with 1 to 2 teaspoons lemon juice to prevent browning.
Step 4: In a large bowl, combine the mixed greens and spinach, sliced apples, dried cranberries, crumbled gorgonzola, toasted walnuts, and red onion if using.
Step 5: Drizzle half of the vinaigrette over the salad and toss gently to coat. Add more dressing to taste and serve immediately.

Tips & Variations

Toast the walnuts for a deeper flavor and crunch, but skip this step if short on time.
Substitute gorgonzola with feta or goat cheese if you prefer a milder taste.
Use maple syrup or honey instead of sugar in the vinaigrette for a natural sweetness.
Add sliced grilled chicken or turkey for a more filling salad.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette refrigerated as well. Toss the salad just before serving to keep the greens crisp. If storing mixed salad, it may wilt quickly and apples might brown.

How to Serve

A fresh salad in a clear glass bowl sits on a white marbled surface, featuring three main layers: the bottom green leafy layer is a mix of crisp romaine and darker red leaf lettuce, with vibrant green and reddish textures. On top of this are thin, overlapping slices of pale green apple arranged in neat stacks across the salad. The final layer has scattered chunks of white cheese, small pieces of brown pecans, and bright red dried cranberries spread evenly over the apples and greens, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens?

Yes, you can substitute mixed greens with kale, arugula, or romaine depending on your preference. Just adjust the quantity to maintain the salad’s balance.

How can I prevent the apples from browning if I prepare the salad ahead of time?

Toss the apple slices with lemon juice immediately after cutting. Additionally, storing the apples in an airtight container or covering the salad tightly can help slow browning when refrigerated.