Apple Walnut Salad with Cranberry Vinaigrette
This fall themed salad is quite simply delicious and so easy to prepare.
Servings: 6 servings
Ingredients
VINAIGRETTE:
- ¼ cup fresh or frozen cranberries (thawed)
- ¼ cup balsamic vinegar
- 1 tablespoon chopped red onion
- 1 tablespoon granulated white sugar
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
SALAD:
- 10 cups mixed baby greens
- 2 medium Fuji or Honeycrisp apples, cored & thinly sliced
- ½ cup chopped walnuts, toasted
- crumbled goat cheese, optional
Instructions
MAKE THE VINAIGRETTE:
- Puree the cranberries in a food processor until smooth. Add the vinegar, onion, sugar and mustard and process until well blended. With the processor running, gradually add the oil and process until well blended.
- Transfer the vinaigrette to a medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using).
ASSEMBLE THE SALAD:
- In a large bowl, combine the greens and apples. Toss with enough dressing to coat. Sprinkle with walnuts. Add goat cheese, if using.
- Serve, passing remaining dressing separately.
Notes
- You will only need about half the vinaigrette for the salad. Save the rest for another day.
- WW Points are calculated using half the vinaigrette and none of the optional cheese.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 25g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Sodium: 30mg | Potassium: 283mg | Fiber: 3g | Sugar: 19g | Vitamin A: 796IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg