Harvest Salad with Apples and Cranberries
This vibrant harvest salad combines crisp mixed greens with sweet Honeycrisp apples, tart cranberries, and crunchy walnuts for a perfect autumn dish. Tossed in a simple balsamic vinaigrette, it’s not only visually stunning but also bursting with flavor. Ideal as a refreshing side or light main course, this salad is sure to impress at Thanksgiving gatherings or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1 large Honeycrisp apple, cored and sliced
- 1 cup dried cranberries
- ½ cup chopped walnuts (toasted)
- ½ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the mixed greens under cold water and dry thoroughly.
- Core and slice the Honeycrisp apple into bite-sized pieces; toss with lemon juice to prevent browning.
- Toast the chopped walnuts in a dry skillet over medium heat until fragrant and golden brown (about 5 minutes).
- In a large bowl, combine mixed greens, apple slices, cranberries, toasted walnuts, and feta cheese.
- Prepare the dressing by whisking together olive oil and balsamic vinegar; season with salt and pepper.
- Drizzle dressing over the salad just before serving and gently toss to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: - For added protein, include grilled chicken or chickpeas. - Experiment with different nuts like pecans or almonds for varied texture. - Store leftover salad ingredients separately to maintain freshness.