Apple walnut salad with fruit vinaigrette

    10 mins

    This is a great sweet-sour and crunchy salad.

    195 people made this

    Serves: 10 

    • 1/2 cup chopped walnuts
    • 1/4 cup cranberries or grapes
    • 1/4 cup (65ml) balsamic vinegar
    • 1 cup red onion, chopped
    • 1 teaspoon caster sugar (to taste)
    • 1 tablespoon Dijon-style mustard
    • 1 cup (250ml) vegetable oil
    • salt and pepper to taste
    • 10 cups mixed salad greens, rinsed and dried
    • 2 red apples, cored and thinly sliced

    Prep:10min  ›  Ready in:10min 

    1. Preheat the oven to 175 degrees C. Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
    2. In a food processor, combine the sultanas or cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
    3. In a salad bowl, toss together the greens, apples, and enough of the dressing mixture to coat. Sprinkle with walnuts, and serve
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    Reviews in English (168)


    I should have listened to the comments before trying this recipe. I like to follow the recipe first before changing anything BUT use less onion when you try this. It's an excellent recipe ---- very good, but a cup of red onions over powers the dressing. It was still good with the BIG onion flavor but I imagine better with less. I think next time I will use 1/3 cup. Really good!  -  16 Nov 2002  (Review from Allrecipes US | Canada)


    This salad was WONDERFUL and will definitely make again. My picky dinner guests (parents) loved it as well. The only change I made was to reduce the amount of onion based upon feedback from other reviews. Next time, I will cut up the apples in to smaller pieces (rather than wedges) and I will soak them in a lemon/water bath to keep them from turning brown.  -  09 Jan 2005  (Review from Allrecipes US | Canada)


    5 stars for the salad but only 2 for the dressing. I must have made the dressing incorrectly because others seemed to have loved it. Even though I used 1/3 C onion, it came out super thick and didn't look very appetizing. Next time, I think I will just run the cranberries through the processor and then wisk the rest of the ingredients by hand. The salad on the other hand, was fabulous! I coated the walnuts in a cinnamon sugar glaze (approx. 1/4 sugar, 1/4 tsp cinnamon, 1 T water) and then toasted them. This really created depth to the walnuts. I'm usually not a fan of walnuts, but I couldn't stop munching on these! I also threw in a handful of dried cranberries and topped with feta.  -  28 Dec 2006  (Review from Allrecipes US | Canada)

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