Apple Walnut Salad with Fruit Vinaigrette

    (214)
    10 minutes

    This is a great sweet-sour and crunchy salad. The mustard perfectly complements the fruit and walnuts.


    202 people made this

    Ingredients
    Serves: 10 

    • 1/2 cup chopped walnuts
    • 1/4 cup cranberries or grapes
    • 1/4 cup balsamic vinegar
    • 1 cup red onion, chopped
    • 1 teaspoon white 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

    Directions
    Preparation: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 and Ratings
    Global Ratings:
    (214)

    Reviews in English (171)

    0

    Delicious recipe - easy to make and requested often  -  19 Dec 2016

    by
    150

    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 USA and Canada)

    by
    133

    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 USA and Canada)

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