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Easy Cranberry Apple Salad Recipe with Feta and Toasted Nuts

Easy Cranberry Apple Salad

A colorful no-cook salad combining crisp apples, dried cranberries, toasted nuts, creamy cheese, and a sweet-tangy Dijon vinaigrette. Ready in 15 minutes and serves 4–6.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cups Mixed salad greens, spring mix, or chopped romaine
  • 1 large Large crisp apple, thinly sliced or chopped
  • 1/2 cup Dried cranberries
  • 1/2 cup Pecans or walnuts, toasted and roughly chopped
  • 1/3 cup Crumbled feta cheese or goat cheese
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Apple-cider vinegar or balsamic vinegar
  • 1 tablespoon Maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Fine salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Wash the greens thoroughly and dry them very well. Excess water can dilute the dressing and keep it from clinging to the leaves.
  2. Slice or chop the apple. If the salad will sit for more than a few minutes, toss the apple with 1 teaspoon lemon juice to help reduce browning.
  3. Whisk the olive oil, vinegar, maple syrup or honey, Dijon mustard, salt, and black pepper in a small bowl, or add them to a jar and shake until blended.
  4. Place the greens in a large serving bowl and add the apple, dried cranberries, toasted pecans or walnuts, and crumbled feta or goat cheese.
  5. Drizzle about half of the dressing over the salad and toss gently. Add more dressing as needed, then serve immediately while the greens, apples, and nuts are crisp.

Notes

For especially crisp nuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, then cool before adding. Dress the salad immediately before serving because the apples, greens, and nuts can lose texture if they sit in dressing for an extended period.