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Apple and cranberry salad recipe

Apple and cranberry salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing

This is a great winter side salad or you can add leftover roast chicken and have it as a main meal!

1 person made this

IngredientsServes: 4

  • Dressing
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons balsamic vinegar
  • 60ml olive oil
  • Salad
  • 1 apple, diced
  • 1 pear, diced
  • 30g dried cranberries
  • 280g mixed leaf salad
  • 35g blue cheese, crumbled
  • 2 tablespoons chopped walnuts

MethodPrep:25min ›Ready in:25min

  1. Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
  2. Place the apple, pear, cranberries, salad leaves, blue cheese and walnuts into a large salad bowl. Toss gently to mix; pour on the dressing and toss to coat.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (16)


This is really good. I made it for Thanksgiving. I had rave reviews. I put the dressing on the whole salad and regretted it. If it is not eaten with in an hour or so it gets slimey. The flavor was excellent. Also a few previous reviewers mentioned that the dressing was to much and I'd like to say that you have to use balsamic vinegar and stone ground mustard. Balsamic vinegar is milder then other vinegars. That may be why others found the dressing to much.-27 Nov 2008

by CindyKay

I tweeked this somewhat. I didn't have pears so I omitted them. I didn't have blue cheese so I used feta cheese. It was a big success.-23 Aug 2011

by SunnyByrd

"Great salad!" was H's comment about this one (and I make a lot of great salads, so he's no sucker). The dressing IS strong, so you probably don't want all of it. If you're going to toss it as instructed, just use a small amount to start. I drizzled it over the salad and had it on the side for people to add more if they wanted. Fruit, balsamic and blue cheese is always big hit with me. Thanks for the recipe!-11 Nov 2008

Apple Cranberry Pecan Salad

With all the heavy holiday consumption from the sweet potato casserole to the homemade toffee, I really needed a salad. But not just any kind of salad. I wanted the perfect salad to keep me in the holiday mood without adding any extra pounds this Christmas season.

So that’s where this salad comes in. A fresh spinach salad tossed with crisp apple slices, sweet dried cranberries, juicy pomegranate seeds, and of course, pecan halves for that added crunch. Not to mention the most amazing lemon vinaigrette to give it that perfect hit of tanginess. Best of all, it has the perfect amount of red and green for the holidays!

Cranberry-Apple-Ginger Salad Recipe

Fresh ginger and a pinch of black pepper add heat to this cranberry salad. Heat and cranberry salad are two words you&rsquove probably never heard together. We know, it sounds unconventional (and it is), but this Cranberry-Apple-Ginger Salad is absolutely delicious, and there&rsquos still plenty of sweetness from the cranberries and apple cider. This is cranberry salad is the perfect mix of surprise and tradition. Although we&rsquore in support of using the freshest ingredients for our recipes, frozen cranberries work just as well for this recipe, and they&rsquoll be especially easy to find around the holidays. Chopped apple slices and celery give this Cranberry-Apple-Ginger Salad a surprising crunch, which most cranberry salads lack. One Test Kitchen professional said this colorful, flavorful salad is &ldquoso much better than the canned stuff.&rdquo We recommend using Fuji apples for this recipe to add as much sweetness as possible. If you&rsquove got a mile-long to-do list the day of serving, take one thing off your plate (couldn&rsquot help the pun) and make this Cranberry-Apple-Ginger Salad up to three days in advance. Cover and store it in the refrigerator. Pull it out when the table is being set. This unique cranberry salad can be served on its own or with a protein like turkey, ham, pork chops, or chicken. Tell Mama you&rsquoll take care of the cranberries this Thanksgiving with this cranberry salad that&rsquos unlike anything you&rsquove tried before.

Apple Cranberry Coleslaw

Printable recipe card found at the bottom of the post In a medium mixing bowl add the yogurt mayonnaise sugar and apple cider vinegar. Steps In a large bowl combine cabbage carrots apple cranberries and almonds.

Apple Cranberry Coleslaw Recipe Apple Cranberry Coleslaw Cranberry Salad

Apple Slaw is a perfect side dish to serve and can be made in just 10 minutes.

Apple cranberry coleslaw. In a large bowl toss together cabbage carrots apples green onions almonds and cranberries. If you cant make up your mind then this Apple Cranberry Coleslaw may be perfect for you. Thinly slice the apples into a small bowl.

How To Make Apple-Cranberry Coleslaw Pour shredded cabbage in a large bowl. In a large bowl combine the coleslaw onion celery cranberries and walnuts. Mix in an apple and some savory green onions then toss them all in a creamy dressing for a dish that will be a favorite at any gathering.

This Apple slaw with Crunchy apples Cabbage carrot Tart Cranberries in a creamy yogurt dressing is healthy and easy to make. Kick coleslaw up a notch with this Creamy Apple-Cranberry Coleslaw recipe. Stir in two tablespoons of lemon juice onto the apple.

Let the slaw stand for 15-20 minutes to let the cabbage wilt and become throughly seasoned. The coleslaw dressing is yoghurt and olive oil based and includes. This is a slightly unusual coleslaw recipe as it includes cranberries apple and walnuts to add a bit of excitement to the dish.

This Apple Cranberry Coleslaw is so easy to make and absolutely delicious. Apple Cranberry Coleslaw is the perfect way to mix things up for fall. The fruity combination gives this Creamy Apple-Cranberry Coleslaw great texture.

Made with tangy dried cranberries sweet apples crunchy maple roasted pecans and a creamy vegan oil-free no-mayo dressing this dish will be a hit at any gathering. Stir in the apples. Loaded with fresh apples dried cranberries chopped walnuts and green onions this.

You see it combines delicious elements from both typescreamy from the mayo tart from vinegar with a bit of sweetness from apples honey and cranberries. In a separate smaller mixing bowl add all the dressing ingredients together Greek. Ingredients 8 cups shredded cabbage we like to use a bagged shredded cabbage blend with carrots 12 cup dried cranberries 1 large apple chopped or 2 medium size apples granny smith or your favorite apple.

For years Ive loved this crunchy slaw. Chill in fridge for one hour before serving. In a mixing bowl whisk together Greek yogurt mayonnaise honey and apple cider vinegar until smooth while seasoning with salt and pepper to taste.

Apple Cranberry Coleslaw. Season with salt and pepper to taste. Add chopped apple cranberries and dressing mix well.

Whisk together to combine. In a large mixing bowl add the coleslaw. Take your coleslaw to a whole new level with sweet tangy cranberries and crunchy pecans.

Perfectly creamy and light this Apple slaw. Once the haddock is fried place haddock into a taco shell and top with the cranberry apple slaw. Add salt and pepper to taste.

In a large mixing bowl mix together shredded cabbage carrots apples and dried cranberries. Add dressing and toss until evenly coated.

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Cranberry Apple Salad

I spent the majority of this past week testing out new Christmas cookie recipes. And while I’m happy to report that my efforts have resulted in two blog-worthy recipes that I’ll be sharing here next week (hooray!), I kind of just want a damn salad at this point. Even I have my limits when it comes to sweets.

This Cranberry Apple Salad is my go-to salad recipe this time of year. It’s refreshing, with both tart and sweet flavors to tickle your taste buds. AND it’s a all dressed up in vibrant red and green colors, which makes it the perfect addition to your Holiday table. You can layer it on a large platter (laying down the romaine first, then the apple-walnut mixture and finally the cranberries) for a really beautiful presentation if you’re having a fancy party. Or simply toss everything together in a big bowl. I don’t think you can really go wrong either way.

There is a little bit of advanced preparation required for this recipe. So make sure to read through the whole recipe first and plan to get started on it a couple hours in advance of when you’re going to serve it. And while this might be considered by some to be a huge pain in the ass, I, for one, think it’s a plus. Because it means you can get the salad course ready to go earlier in the day, then spend those last few precious minutes of “crunch time” right before the meal performing other more pressing tasks.

This was one of the first salads that I really feel in love with. Because believe it or not, there was a time in my life when I hated eating salads (and really any vegetable, if I’m being completely honest with myself). But this Cranberry Apple Salad helped me turn the corner into a bona fide veggie lover. And I know you’ll totally dig it too!

    • 1/4 to 1/2 cup feta.
    • 1/4- 1/2 cup. pecans
    • 1/4- 1/2 cup. dried cranberries
    • 1/2 granny smith apple
    • 6-8 cups. spring or spinach salad mix
    • Dressing:
    • Equal parts Balsamic vinaigrette, sugar and olive oil
    • Add 1/4 c. sugar, 1/4 c. balsamic vinaigrette, 1/4 c. olive oil

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Winter Cranberry Apple Salad

Holidays are rough for me. I have a bit of a sugar addiction, especially when the holiday flavors and candies are out. I have absolutely no control.

I have been craving some good salads recently, and came across one, similar to this recipe. It had figs and other ingredients I didn’t think I would enjoy as much, so I swapped it out for a few of my favorites.

I am also not one to make my own salad dressing, but this recipe is delicious. It is full of flavor, and tastes amazing on this salad.

I also like to put this dressing on a spinach and strawberry salad. So yummy, and incredibly easy to make. You will be amazed.

The best part is, there is no added sugar in the salad dressing, so you know exactly what you are eating, and it feels so good.

My body feels so good when I eat healthy, but let’s be real, I usually treat myself to a dessert after eating healthy. I am who I am, and moderation in all things.

Also, I love the bright beautiful colors in this salad. Believe it or not, it tastes even better than it looks.

Looking for a recipe to candy your own nuts?

I love nuts. Any type of nut I love, but they are 10 times more delicious when they are baked in a sugary glaze. I can’t get enough of them.

And I don’t feel all that guilty eating them, because they are nuts, and they have good fats. Right?

For this recipe, I use pre-made candied pecans, but making your own is just as easy, and even more delicious.

If you are looking to make your own candied pecans, you have to try our Easy Candied Pecans recipe. It is to die for, and I literally just eat them as a snack most days.

What store bought salad dressing would taste good with this?

I am usually all about store bought dressings, but for this particular recipe, I love a good homemade one.

However, if you don’t have time, you could also buy one. Here is what I recommend:

-Creamy Poppyseed Dressing
-Raspberry Vinaigrette
-Citrus Vinaigrette
-Apple Cider Vinaigrette

Or any other sweet or fruit flavored vinaigrette, would pair perfectly with this salad. You will love it. I could almost eat it just plain without any dressing, because it has so much good stuff on it.

Related Video

Forks rating is for the original recipe made as directed, which I've enjoyed in the past. Today I did a variation of the dressing: lemon juice in place of the vinegar, sweet white onion in place of the red onion (because I had a bit leftover and didn't want to mess with another onion). The results are a festive hot pink. (I'm doing a red/white/green Christmas salad topped with craisins, pomegranate seeds and chopped pistacchios to accompany fettuccine alfredo from scratch, and I want to keep the salad side of things light and simple.) I know not everyone finds lemon juice dressings flavorful enough, so mileage will vary, but it works for me.

The cranberries make this refreshing and just different enough to be special. I made it basically as is, subbing olive oil for vegetable oil, Granny Smith apples for Red Delicious, and pecans for walnuts. You could vary this umpteen ways, but you don't need to.

Made the vinaigrette as directed, plenty of left over for other meals. Omitted apples. Rinsed only enough greens for 3 people, while still wet peppered so would stick, then tossed with enough dressing to lightly coat. Added aprox one half a pomegranate, seeded and one quarter of a red onion, very thinly sliced. Topped with fork crumbled goat cheese and orange supremes. Family raved.

The vinaigrette is delicious! I used leftover homemade cranberry sauce as a substitute for the cranberries, then omitted the sugar from the recipe. Salt helps balance the sweetness of this recipe.

I like the basis of this recipe - but imho, needs a heartier lettuce such as Romaine.

Fabulous! I just made this with Beef Bourguinon (YUM!), and mashed yukon gold potatoes with caramelized shallots (Bon Appetit), and it was a great combination. Such a simple but yummy salad. I used a fraction of the oil - probably only 1/3 cup, and thought it was perfect. Otherwise, just as-is, and will use the rest of the dressing soon on the same salad

This is a delicious salad! Yes, the dressing is brown, but lots of dressing is that color with balsamic, and it tastes fabulous. Everyone loved it. The toasted walnuts are key. I used fresh (not frozen) cranberries, a teaspoon of honey instead of sugar, and red oak leaf lettuce. One head of lettuce and one and a half large apples fed about 12 people. The dressing made at least double what I used. I was happy I hadn't added any cheese because it didn't need it, and there were vegans at the party.

I was underwhelmed by this. I made two separate dressings, one with balsamic and one with white wine vinegar as one poster suggested. The white wine vinegar one was pink and to my view, seemed odd on salad, albeit festive. The balsamic was insipid and did nothing for the salad as a whole. I would have been better off with candied nuts and drizzling on oliveoil and salt for a dressing.

This is an amazing festive salad. Tart and sweet at the same time. I used toasted pecans as we don't like walnuts and threw in some dried cranberries. Did not add blue or goat cheese but I think the addition would be great. The entire salad was devoured at a Thanksgiving potluck. Would be a good post-entree salad to cut the fat.

YUMMY-- this dressing is delish. Much better than the mayo-laden apple-waldorf salad of yore!

This make way more than 6 servings. I cut the recipe in half and had enough for 8-10 small side salads. Very festive and simple to assemble.

Great started salad. A little sweet on the dressing so I would decrease sugar next time. But overall good flavor. Would make again.

This salad was not a hit at my Thanksgiving dinner. I used fresh cranberries, and no matter how much I processed them, they never got "smooth", as the recipe suggests. They also lent it an "uncooked" taste. it would be better to use cooked cranberries. The flavors just didn't match well, especially the red onion. It was particularly overpowering for the baby greens that the recipe calls for - they wilted under this heavily emulsified dressing. The deep brown color looked unappetizing on the sliced apples. The nuts would have been better candied. There was just something missing from this recipe.

Whenever I make this, adults tell me how sophisticated it tastes, and kids actually devour it and ask for more. That pretty much makes it my default salad recipe.

The idea for this is good but I found the dressing lacking. I tried it both with "normal" dark balsamic and with white balsalmic because others said that the dark vinegar gave the dressing an odd brown color. I agree. The brown color is wierd in the dark balsamic version. It looks like gravy. The white balsamic version was a pretty pink color even after I added cayenne for some kick. Neither dressing though had much punch and had a cloying finish. This even after I reduced the sugar by a third in the white balsamic version. I would have liked a dressing with more tartness. Perhaps I'll add rosemary like one reviewer did once I dress the salad itself and altho I don't usually like heat, cayenne for some kick.

The vinaigrette is outstanding. Goes really well with the apples. Next time I would candy the walnuts.

I just looked at the date on this recipe and realized I've been making it for Thanksgiving for 13 years! It's such a favorite! Easy to prepare, holds up well until serving.

I had leftover cranberries from another recipe, so I made this dressing. It was easy and delicious. It stayed emulsified great too! The second time I made it, I added leftover fresh rosemary that married well with the cranberry.

Made this fantastic salad for a dinner party that needed a mostly make ahead menu since I was going to be away from the house all day until about an hour before guests were going to arrive. Mixed the dressing the day before and just had to chop apples, toast nuts and toss everything together at the last minute. Guests could not get enough of it.

I wasn't crazy about this salad. The apples made it seem a little bit like a salad from arby's. If i make it again i will grate the apples and soak them in lemon or orange juice. Candied nuts are a deffinate yes, they added so much flavor. The balsalmic vinegar was too overpowering and made the dressing brown. Next time i might use white wine vinegar.

I made this salad one year for Thanksgiving and it is now an autumn favorite in my family. It is simple and delicious.

This became my husbands favorite salad, I added some crumbled gorgonzola cheese to the recipe and everyone loves it!

Everyone loved this recipe at a potluck! I would definitely make it again and keep the delicious dressing to use again and again!

I made this over Thanksgiving weekend for house guests and it was easy to make and had good flavor. the dressing is very dark which was weird.

My "foodie" friends enjoyed it at our trial pre-Thanksgiving dinner. I made it with pomegranate in place of the cranberry in the dressing and then put pomegranate in place of apple in the salad and used carmalized walnuts and added gorgonzola and avocado. It will definitely be part of our Thanksgiving dinner this year.

The Skinny on Chicken Salad with Apples & Cranberries

I rarely cook chicken just to make chicken salad. It seems like too much work. Instead, it’s a recipe I tend to make when there’s leftover home cooked or rotisserie chicken staring back at me from the fridge.

To keep this chicken salad with apples and cranberries lighter and healthier, I use plain nonfat Greek yogurt and a little Hellman’s light mayonnaise to dress it without drowning it.

WW Friendly Low Fat Apple Cranberry Chicken Salad

Adding apples and celery is a tasty way to add flavor and crunch for minimal calories and points.

This chicken salad with apples and cranberries would be yummy on whole wheat crackers or a toasted english muffin or stuffed into a pita too.

According to my calculations, each serving has 220 calories and
5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

This recipe—and dozens more delicious healthy recipes—is available in My Favorite Comfort Foods eCookbook!

Every recipe includes nutritional details and Weight Watchers PointsPlus/Freestyle SmartPoints which and can be downloaded and printed immediately upon purchase. Click here for the details!

If you’ve made this deliciously low fat Apple Cranberry Chicken Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Remember that this is best eaten fresh, so you can only make the salad one to three days in advance. The dressing, on the other hand, can be prepared up to one week ahead.

If you made the salad in advance, simply cover well, store it in the refrigerator, and pull it out one hour before serving time. It is important to put the salad in the fridge immediately to maintain its freshness and crispiness. Make sure to only put the dressing on the salad right before serving it.