Cranberry, Apple & Walnut W / Cranberry Vinaigrette Recipe
Make Cranberry, Apple & Walnut W / Cranberry Vinaigrette Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Cranberry Vinaigrette
Method
Salad
- 1
Toast walnuts
Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to stop cooking and allow to cool; roughly chop once cool.
- 2
Prepare apple
Wash and core the apple. Thinly slice into half-moons (about 1/8-inch thick). If you prefer, toss slices in 1 teaspoon lemon juice to prevent browning and add brightness.
- 3
Prepare onion (optional)
If using red onion, slice very thinly and, if desired, soak in cold water for 5 minutes to mellow the bite; drain well.
- 4
Assemble salad
In a large bowl, combine the mixed salad greens, apple slices, dried cranberries, toasted chopped walnuts, and drained red onion (if using). Crumble goat cheese or feta over the top if using. Keep the salad chilled briefly while you finish the dressing.
Cranberry Vinaigrette
- 5
Cook cranberries
Place the fresh or frozen cranberries and 2 tablespoons of water into a small saucepan over medium heat. Cook, stirring occasionally, until cranberries burst and soften, about 6–8 minutes. Remove from heat and let cool slightly.
- 6
Blend dressing
Transfer the cooked cranberries to a blender or food processor. Add the apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper. Pulse to break down the berries, then with the motor running, stream in the olive oil until the dressing emulsifies and becomes smooth. If the dressing is too thick, add up to 2 tablespoons warm water, 1 tablespoon at a time, to reach desired consistency.
- 7
Adjust seasoning
Taste the vinaigrette and adjust sweetness, acidity, or seasoning: more maple/honey for sweetness, a splash more vinegar for tang, or more salt/pepper to taste. Chill briefly if preferred; the dressing can be used warm or at room temperature.
- 8
Finish and serve
Just before serving, drizzle about 3–4 tablespoons of the cranberry vinaigrette over the assembled salad (or serve on the side). Toss gently to coat the greens and evenly distribute apples, cranberries, and walnuts. Add more vinaigrette as needed (reserve extra in the refrigerator for up to 5 days). Serve immediately.