Crisp Apple Salad with Plump Cranberries and Candied Walnuts

This Apple Salad with Candied Walnuts and Cranberries combines sliced fruit and mixed leaves in a shaken vinaigrette. Heating the nuts in melted butter and sugar yields a crisp exterior. Soaking the dried berries for ten minutes plumps them before you serve the fully assembled dish immediately to maintain texture.

Stovetop Candied Nuts

You make the stovetop candied nuts by melting 1 tablespoon of salted butter in a pan over medium heat. You pour in 1/4 cup of white sugar once the butter melts. You give the mixture a quick stir and let it sit briefly until the sugar granules dissolve. The liquid will begin to simmer gently. You drop in 1 cup of walnuts and stir them continuously for 2 minutes to coat them in the hot sugar mixture.

You take the pan off the heat and pour the hot coated nuts onto a baking sheet lined with baking paper. You spread the nuts into an even layer and let them sit until they cool completely. You cut half of the cooled batch into coarse pieces. You keep the remaining nuts whole for visual contrast.

You can replace the walnuts with pecans or almonds for candying. Sunflower seeds or pepitas serve as nut-free alternatives that provide similar texture and crunch. Leftover candied nuts stay fresh for up to two weeks. You keep them in a lidded jar at room temperature. You can also freeze candied nuts for several months.

Cranberries

You use 3/4 cup of dried cranberries for this salad. Dried fruit needs a brief soak to soften before it goes into the bowl. You place the dried cranberries in a small bowl. You pour freshly boiled water over them until they are submerged.

You let the cranberries sit in the hot water for 10 minutes. The hot water plumps the dried fruit so it becomes tender. You drain the water away completely before you mix the berries into the greens. You can substitute other dried berries in place of the dried cranberries.

Vinaigrette

The simple vinaigrette utilizes standard pantry ingredients. You measure out 1.5 teaspoons of white sugar, 2 tablespoons of cider vinegar, and 4 tablespoons of olive oil. You add 1.5 teaspoons of Dijon mustard, 1/4 teaspoon of pepper, and 1/2 teaspoon of salt.

You place all the vinaigrette ingredients into a glass jar with a tight lid. You seal the jar and agitate it vigorously. You shake the jar to force the oil and vinegar to emulsify into a smooth dressing. You taste the mixture and adjust it to match your preference. You can tweak the ingredients until you find the exact creamy, sweet, or tart balance you want.

Apple Preparation

A single thinly sliced apple yields enough volume for the entire salad. You quarter and core the apple before cutting it into thin slices. Red apples offer a balance of sweet and tart flavors alongside a vibrant skin color. You can choose Granny Smith apples for a tarter bite. Gold apples provide a sweeter alternative.

You place the cut fruit in a bowl and drizzle it with a squeeze of lemon juice. You toss the slices to coat them in the liquid. The lemon juice stops the apples from turning brown while you prepare the remaining salad components.

Assembly

You start the assembly by grabbing a large bowl. You add 4 oz (120 g) of mixed salad leaves, which equals about 4 to 5 large handfuls. You cut half a red onion into thin wedges rather than half-moons and add them to the bowl. You drop in half of the prepared apple slices.

You drizzle half of your vinaigrette over these ingredients. You toss the greens with half the apples and dressing before you add the remaining toppings. This method distributes the flavors evenly without weighing down the salad.

You scatter the drained cranberries and all of the sweet nuts across the top of the greens. You add the remaining apple slices. You can sprinkle 2 tablespoons of crumbled feta or goat cheese over the top. The feta or goat cheese is used primarily as a garnish. You finish the dish with a final drizzle of the remaining vinaigrette.

The assembled salad requires immediate serving to maintain its crisp texture.