Themes⚙
Cranberry Walnut Winter Salad with Apple and Feta
Make a vibrant cranberry walnut winter salad with apple, feta and maple vinaigrette—perfect for holiday sides or healthy cold-weather lunches.
Winter Salad with Cranberries and Walnuts is a cold, composed salad that highlights the contrasting flavors and textures of winter produce. It typically combines hearty leafy greens—such as kale, spinach, or mixed winter lettuces—with tart dried cranberries, toasted walnuts for crunch, and complementary accents like crumbled goat cheese or shaved Parmesan. A bright vinaigrette, often featuring citrus juice or apple cider vinegar, ties the elements together while balancing the sweetness of the fruit and the richness of the nuts. Served as a refreshing starter or a light main course, this salad is especially popular from late autumn through early spring, when holiday gatherings and cooler temperatures call for dishes that are both nourishing and vibrant.
Cranberry Walnut Winter Salad with Apple and Feta
Ready in about 15 minutes, this salad is a handy way to use up odds-and-ends of winter produce without feeling like a leftovers mash-up. It packs well for lunches, stays crisp overnight, and can go vegan by swapping in a sprinkle of nutritional yeast instead of cheese.
Prep Time
25 minutes
25 minutes
Cook Time
5 minutes
5 minutes
Total Time
30 minutes
30 minutes
Ingredients
Mixed baby greens (6 cups)
- Dried cranberries (½ cup)
- Walnut halves, lightly toasted (½ cup)
- Honeycrisp or other crisp apples, cored and thinly sliced (2 medium)
- Feta cheese, crumbled (¾ cup)
- Red onion, very thinly sliced (¼ small)
- Extra-virgin olive oil (3 Tbsp)
- Apple cider vinegar (1½ Tbsp)
- Pure maple syrup or honey (1 Tbsp)
- Dijon mustard (1 tsp)
- Fresh lemon juice (1 Tbsp)
- Kosher salt (¼ tsp)
- Freshly ground black pepper (⅛ tsp)
- Pomegranate arils (¼ cup, optional)
- Orange zest, finely grated (½ tsp, optional)
- Fresh parsley or mint, chopped (1 Tbsp, optional)
- Candied walnuts in place of plain toasted walnuts (½ cup, optional)
- Ripe avocado, diced (1 medium, optional)
Method
Wash and dry the mixed salad greens
- Core the apple and cut it into bite-size cubes
- Toss the apple cubes with a squeeze of lemon juice to prevent browning
- Toast the walnuts in a dry skillet over medium heat until fragrant
- Let the toasted walnuts cool to room temperature
- Roughly chop the cooled walnuts into smaller pieces
- Crumble the feta cheese into small chunks
- Thinly slice the red onion
- Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to make the dressing
- Place the dried mixed greens in a large serving bowl
- Scatter the apple cubes over the greens
- Add the dried cranberries to the bowl
- Sprinkle the chopped toasted walnuts over the salad
- Add the sliced red onion to the mixture
- Top the salad with the crumbled feta cheese
- Drizzle the prepared dressing evenly over the salad
- Gently toss the salad until all ingredients are lightly coated with dressing
- Taste and adjust seasoning with more salt or pepper if necessary
- Serve the salad immediately while fresh
Nutrition (whole recipe)
Calories
1520 kcal Protein
27 g Fat
100 g Carbs
150 g Fiber
22 g Sugar
114 g
1520 kcal Protein
27 g Fat
100 g Carbs
150 g Fiber
22 g Sugar
114 g
Notes
Massage kale leaves with a teaspoon of the vinaigrette until they darken and soften—this quick step makes the greens sweeter and helps them hold dressing better. While the pan is still warm, toss in the dried cranberries for 15 seconds to plump and intensify their flavor before adding them to the bowl.
why this recipe
Brimming with jewel-bright cranberries, buttery toasted walnuts, and crisp winter greens, this cranberry walnut winter salad delivers a lively contrast of textures and flavors that instantly lifts cold-weather menus. The sweet-tart fruit punctuates each bite with freshness, the nuts lend satisfying richness and crunch, and a subtle, tangy vinaigrette ties everything together, letting the ingredients shine without overwhelming them. Ready in minutes yet elegant enough for holiday gatherings, it offers a nutrient-dense, antioxidant-rich dish that feels both comforting and sophisticated, proving that seasonal salads can be every bit as exciting as hearty winter fare.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare this Winter Salad with Cranberries and Walnuts ahead of time without the greens wilting?
Yes—prepare all the components up to a day in advance, but store them separately: greens (and massaged kale, if using) in a sealed container with a paper towel, dressing in a jar, and the fruit-and-nut mix in another container. Just before serving, drain the apples if they’ve been kept in lemon water, give everything a quick toss with the vinaigrette, and the salad will stay crisp and fresh.
Q2: What nut-free alternatives can I use if someone at the table has a walnut allergy?
Swap the walnuts for toasted pumpkin seeds (pepitas) or sunflower kernels to keep the crunch without any tree-nuts. Other nut-free stand-ins include roasted chickpeas, toasted coconut flakes, or even crispy apple chips—use the same quantity as the walnuts and add them just before serving so they stay crisp.
How can I make this salad vegan without losing flavor?
Replace the feta with a tangy vegan cheese (or simply add 1–2 tablespoons of nutritional yeast for a cheesy note) and use maple syrup instead of honey in the vinaigrette. For extra richness and umami, fold in diced avocado or a handful of tamari-roasted chickpeas just before serving—the salad stays fully plant-based while still delivering creamy, salty, and savory depth.