This Cranberry Apple Walnut Salad is Made for Autumn Sharing

Cranberry Apple Walnut Salad That Feels Like Fall in a Bowl

I first made this apple cranberry walnut salad in early November, when my kitchen smelled like cinnamon, the heater clicked on for the first time that season, and my toddler insisted that apples were the only fruit worth eating. I needed something fresh but not cold. Comforting but not heavy. A dish that could sit next to a roast chicken or land squarely in the middle of the Thanksgiving table and feel right at home.

This Cranberry Apple Toasted Walnut Salad checks every box: sweet, tangy, toasty, and layered with flavor.

It’s the kind of apple cranberry walnut salad that makes you feel like you’re doing something good for your body without giving up the fall flavors we all crave.

---

What’s In This Salad (And Why It Works)

You’ve got:

• Crisp, sweet apples (I love Honeycrisp, but Gala or Fuji also work great).
• Dried cranberries for a chewy pop of tartness.
• Lightly toasted walnuts that bring a warm, nutty crunch.
• Goat cheese or feta, depending on your vibe—creamy tang or briny boldness.
• A bed of fresh mixed greens or arugula if you’re feeling peppery.
• A simple apple cider vinaigrette with a hint of Dijon and maple syrup.

Every bite of the apple cranberry walnut salad is sweet-meets-savory, crunchy-meets-creamy, fresh-meets-festive.

---

Let’s Talk Substitutions

Don’t let one missing ingredient keep this apple cranberry walnut salad off your table:

• Walnuts: Try pecans (especially if you want more sweetness), or sunflower seeds if you’re nut-free.
• Dried cranberries: Swap for dried cherries or chopped dates.
• Apple: Pears work beautifully if they’re in season.
• Cheese: Goat cheese gives creaminess, but blue cheese adds punch. Or leave it out entirely for a dairy-free version.
• Vinaigrette: If you’re short on time, a bottled balsamic or poppyseed dressing still works in a pinch.

---

Make-Ahead Tips

This apple cranberry walnut salad is party-perfect because it holds up beautifully with a little prep:

• Toast the walnuts up to 3 days ahead and store them in an airtight container.
• Make the vinaigrette and keep it in the fridge—it actually tastes better after a day.
• Slice the apples last and toss them with lemon juice to keep them from browning.
• Assemble just before serving, or layer everything except the dressing to take it to a potluck.

---

What to Serve This Cranberry Apple and Walnut Salad With

This apple cranberry walnut salad pairs like a dream with:

• My Jamaican Jerk Pork
• Cozy classics like Stuffed Cabbage Rolls
• My slow-cooked Pot Roast for Sunday dinner vibes
• Or even alongside a bowl of Chicken Noodle Soup when you want something green with your comfort food

It’s also fabulous with Thanksgiving leftovers.

---

Storing the Leftovers

Once dressed, this apple cranberry walnut salad is best eaten the same day. But if you keep the vinaigrette separate, the undressed salad can be stored in the fridge for up to 2 days.

---

Equipment I Love for This Salad

(this post contains affiliate links)

• ASETY Chef Knife for precise apple slices: Chef Knife
• Stainless steel mixing bowls with rubber bottoms so nothing slips while tossing: Mixing Bowls

Supporting the blog helps me keep making recipes like this—inspire the cook if you’d like to share a little kitchen love!

---

Before You Go…

Want more salads with soul?

Sign up here for new recipes and comforting dishes made for real life.

Until next time, may your apples be crisp, your walnuts toasted, and your dinners always a little sweeter than expected.

With flavor and gratitude,

Camille

---