The holidays are my favorite excuse to toss together a salad that’s just as sparkly and joyful as the season itself. This Holiday Cranberry Apple Walnut Salad is exactly that—every bite is bright and crisp with a touch of creaminess, and it’s always the first bowl to disappear at my dinner parties. Whether you’re hosting or bringing a dish to share, this is one of those effortlessly elegant recipes that feels festive and fresh without keeping you tied to the kitchen. Let’s make some salad magic!
Why You’ll Love This Recipe
I first made a version of this salad for a New Year’s Eve potluck years ago, and it’s had a permanent place on my holiday table ever since. It checks every box: gorgeous, tasty, and done in under 30 minutes.
- Perfect balance of sweet, tart, creamy, and crunchy in every bite
- Easily prepped ahead for stress-free entertaining
- Customizable for dietary needs—vegan, nut-free, dairy-free, you name it
- Looks like a work of art on the table (but takes almost no time to throw together)
Ingredients Breakdown
Essentials
- 6 cups mixed greens (baby kale, arugula, spinach, or spring mix)
- 2 crisp apples (Fuji, Honeycrisp, or Gala), thinly sliced
- 1 cup dried cranberries
- 1 cup walnut halves, toasted
- 1/2 cup crumbled goat cheese or feta (optional)
- 1/4 cup pomegranate seeds (optional)
- 2 tablespoons chopped chives or parsley (optional, for garnish)
Pro Tips
- For peak color and crunch, slice apples just before serving, or toss in a little lemon juice to prevent browning.
- Try champagne vinegar for a slightly fancier twist in the dressing.
- Dried cranberries can be soaked in warm orange juice for 10 minutes to plump them up for extra juicy bites.
- Goat cheese adds a creamy tang, but gorgonzola or even aged white cheddar are fabulous swaps.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Spread walnuts on a parchment-lined baking sheet and toast for 7–9 minutes, stirring halfway. Let them cool completely.
- Thinly slice apples and toss with a squeeze of lemon juice and pinch of salt to keep them from browning.
- In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon orange juice (or 1 teaspoon zest), salt, pepper, and a pinch of cinnamon or allspice if using. Shake or whisk until well blended.
- In a large salad bowl, add the greens and drizzle with about half the dressing. Toss to coat lightly.
- Add sliced apples, dried cranberries, toasted walnuts, and crumbled cheese (if using). Toss again gently.
- Top with pomegranate seeds and chopped chives or parsley for festive color.
- Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.
Chef’s Tips and Tricks
- Toast the walnuts ahead and store in an airtight jar—they’ll stay crisp for days.
- Wait to add the apples until right before serving to keep them crisp and vibrant.
- If serving a crowd buffet-style, keep extra dressing on the side to refresh the salad later.
- Taste your vinaigrette before dressing—your apples and cranberries may already be sweet, so you can dial the maple syrup up or down.
Recipe Variations and Serving Suggestions
- Make it entrée-worthy: Add sliced roasted chicken, spiced turkey breast, or crispy tofu to turn this salad into a hearty main.
- Nut-free: Swap walnuts with crunchy roasted pepitas or sunflower seeds.
- Cheese swap: Try shaved Parmesan, gorgonzola, or a dollop of burrata for different flavor vibes.
- Festive additions: A spoonful of cranberry compote or relish gives this salad rich holiday flavor.
- Greens upgrade: Use robust kale or a mix of radicchio and romaine for more texture and color.
FAQs
Can I make this salad ahead of time?
You can prep most components ahead—toast the nuts, mix the dressing, wash and dry the greens. Just store everything separately and assemble right before serving for the best texture.
What can I use instead of goat cheese?
Feta, blue cheese, shaved aged cheddar, or vegan cheese crumbles all work beautifully here depending on your tastes or dietary needs.
Will the apples turn brown if I prep them early?
To help keep apples looking their best, toss the sliced pieces with lemon juice and store in an airtight container with a splash of lemon water. They’ll stay fresh for a few hours.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 6 cups mixed greens
- 2 apples, thinly sliced
- 1 cup dried cranberries
- 1 cup toasted walnut halves
- 1/2 cup goat cheese or feta (optional)
- 1/4 cup pomegranate seeds (optional)
- 2 tbsp chopped chives or parsley
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp orange juice or 1 tsp zest
- Salt, pepper, pinch of cinnamon/allspice (optional)
Instructions:
- Toast walnuts at 350°F for 7–9 minutes, then cool.
- Slice apples and toss with lemon juice to prevent browning.
- Whisk dressing ingredients until emulsified.
- Toss greens with dressing, then layer in apples, cranberries, walnuts, and cheese.
- Top with pomegranate and herbs. Serve fresh!
Nutrition: ~220 calories per serving
Ready to bring this beauty to your holiday table? Snap a pic and tag me @TheKitchensAid on Instagram—I’d love to see your version! Don’t forget to drop a comment below if you try it, or share your own twist on this festive favorite. Happy salad-making!
