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Apple Walnut Cranberry Salad

Apple walnut cranberry salad combines crisp apple, toasted walnuts, dried cranberries, and feta over spring mix. Tossed with a quick honey-Dijon dressing, it has a fresh crunch and a tangy-sweet finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.5 cup walnuts chopped
  • 1 package (5 oz) spring mix
  • 1 apple large, crisp, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.33 cup feta cheese crumbled
For the dressing
  • 3 tbsp olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

Prepare the salad
  1. Toast the walnuts in a dry 10-inch skillet over medium heat, stirring often, for 3 to 5 minutes until fragrant and lightly browned.
  2. Transfer the walnuts to a plate to cool.
  3. Place the spring mix, apple, cranberries, feta, and cooled walnuts in a large serving bowl.
Make and add the dressing
  1. Whisk the olive oil, vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until blended.
  2. Pour the dressing over the salad and toss gently to coat.
  3. Serve immediately.

Notes

For the best crunch, cool the toasted walnuts before adding them. Refrigerate undressed salad and dressing separately for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.