Apple-Walnut Salad With Cranberry Vinaigrette
Ready In: 30 mins
Serves: 6
Ingredients
- 1⁄4 cup fresh cranberries or 1⁄4 cup frozen cranberries, thawed
- 1⁄4 cup balsamic vinegar
- 1 tablespoon chopped red onion
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 cup vegetable oil, see Note2
- 10 cups mixed baby greens
- 2 apples, cored, thinly sliced
- 1⁄2 cup chopped walnuts, toasted
Directions
- Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended.
- With processor running, gradually add oil and process until well blended.
- Transfer to medium bowl. Season to taste with salt and pepper.
- Dressing can be made one day ahead of time and refrigerated. Bring to room temperature and whisk before using.
- Combine greens and apples in a large bowl. Toss with enough dressing to coat and sprinkle with walnuts.
- Serve, passing remaining dressing separately.
- Note1: I like Granny Smiths or Jonagold apples in this, although the original recipe calls for red delicious. I sometimes dice the apples, rather than slicing.
- Note2: This is an older recipe, and I use much less oil in it these days - maybe 2/3 cup? I just pour it in and taste until it tastes right. I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.
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