Dessert

Apple Salad with Candied Walnuts and Cranberries Recipe

ByEthan Lark April 24, 2026April 24, 2026

Introduction

This Apple Salad with Candied Walnuts and Cranberries is a fresh, vibrant dish that combines sweet, tart, and savory flavors. It’s perfect as a light lunch or a colorful side for dinner. The candied nuts add a delightful crunch, while the apple and cranberries bring refreshing sweetness.

A white bowl filled with a fresh salad on a white marbled surface. The bottom layer of the salad is green leafy greens with a soft texture, topped with thin slices of red apple arranged in curved rows on one side. Scattered over the salad are small, dark red dried cranberries and crunchy walnut pieces with a light brown color. Thin slices of light purple onion are layered among the greens, adding a slight contrast. Small white crumbles of cheese are sprinkled evenly on top. A yellow dressing is being poured over the salad from a glass container, landing mostly on the apple slices and nuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red apple, quartered, seeds removed, finely sliced
Squeeze of lemon juice (to stop apple browning)
120 g / 4 oz mixed salad leaves (4 to 5 big handfuls)
1/2 red onion, finely sliced (wedge way, not half moon)
3/4 cup dried cranberries
2 tbsp feta or goat cheese, crumbled (garnish, optional)
1 tbsp salted butter
1/4 cup white sugar
1 cup walnuts or pecans
2 tbsp cider vinegar
4 tbsp olive oil
1.5 tsp Dijon mustard
1.5 tsp white sugar
1/2 tsp salt
1/4 tsp pepper

Instructions

Step 1: Make the candied nuts by placing butter in a small non-stick skillet over medium heat. When melted, add 1/4 cup white sugar. Stir briefly, then leave until the sugar mostly melts and begins to bubble.
Step 2: Add the walnuts or pecans to the skillet. Stir continuously for about 2 minutes until coated and toasted. Pour the nuts onto a parchment-lined tray, spread out, and let cool. Roughly chop half, leaving some whole.
Step 3: Plump the dried cranberries by placing them in a bowl and pouring over freshly boiled water. Soak for 10 minutes, then drain well.
Step 4: Prepare the apple by drizzling the slices with lemon juice and tossing to prevent browning.
Step 5: Make the dressing by combining cider vinegar, olive oil, Dijon mustard, 1.5 tsp white sugar, salt, and pepper in a jar. Shake well and adjust seasoning to taste—add more oil for creaminess, sugar for sweetness, or vinegar for tartness.
Step 6: Assemble the salad by placing mixed salad leaves in a large bowl with half the apple slices and all the sliced red onion. Drizzle with half the dressing and toss gently to combine.
Step 7: Scatter the plumped cranberries, desired amount of candied walnuts, remaining apple slices, and crumbled feta or goat cheese over the salad. Drizzle with the remaining dressing and serve immediately.

Tips & Variations

Use pecans instead of walnuts for a slightly sweeter nut flavor.
If you prefer a less sweet salad, reduce the sugar in the nuts and dressing.
Add fresh herbs like mint or parsley for an extra burst of freshness.
Substitute goat cheese with blue cheese for a stronger tang.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled in a jar. Assemble just before serving to keep the leaves crisp and nuts crunchy. Reheating is not recommended as the salad is best enjoyed fresh.