Cranberry Apple & Walnut Recipe

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and slightly darker, 3–4 minutes. Transfer to a plate to cool so they don't continue to cook in the hot pan.

Prepare apples

Wash apples, core them, and thinly slice (about 1/8-inch). If you prefer, leave the skin on for color and texture. To prevent browning while finishing the rest, toss slices lightly with 1 teaspoon apple cider vinegar (from the dressing amount) or a squeeze of lemon if desired.

Assemble greens

Place mixed salad greens in a large bowl. Scatter the thinly sliced red onion over the greens, then add the dried cranberries and cooled toasted walnuts. Reserve the cheese to sprinkle after dressing if using.

Combine salad

Add the apple slices to the bowl with the greens and other toppings just before dressing so they stay crisp.

Make dressing: In a small bowl or jar, combine the extra-virgin olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper. Whisk vigorously (or shake in a lidded jar) until dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust: Taste the dressing and adjust seasoning — add more maple/honey if you prefer sweeter, more vinegar for brightness, or a pinch more salt.

Dress and toss: Drizzle about two-thirds of the dressing over the assembled salad and gently toss with tongs until greens and apples are evenly coated. Add more dressing if needed to reach your desired coating.

Finish and serve: Transfer salad to serving plates or leave in the bowl. Sprinkle crumbled feta or goat cheese over the top (if using) and finish with the remaining toasted walnuts and a few extra dried cranberries for garnish. Serve immediately.