This is a great salad to serve for any autumn meal.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (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.

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  • In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.

  • In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

Nutrition Facts

274.5 calories; 2.1 g protein; 10.6 g carbohydrates; 0 mg cholesterol; 54.1 mg sodium. Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2003
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! Read More
(150)

Most helpful critical review

Rating: 3 stars
04/12/2005
How I made it I would give this 5 stars. I wouldn't even try to put all the onions this recipe suggests. I used 1 shallot instead and added a little more sugar and cranberries to the sauce. I used micro greens and boston lettuce. Will make again. Read More
(9)
216 Ratings
  • 5 star values: 137
  • 4 star values: 59
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
10/21/2003
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! Read More
(150)
Rating: 5 stars
01/09/2005
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. Read More
(135)
Rating: 4 stars
12/28/2006
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. Read More
(109)
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Rating: 5 stars
11/26/2006
Fabulous salad served for Thanksgiving dinner. The dressing was fantastic - I made a double batch so that I could have the leftovers! The only thing I changed is that rather than puree the cranberries I actually simmer them for 10 minutes in the vinegar with the sugar and mustard strained it and let it cool. I then hand-mixed it with a wisk rather than blend it. Past experience with blending dressings left them too frothy for my liking. Excellent recipe! Read More
(50)
Rating: 5 stars
12/27/2003
Delicious and open to lots of adjustments... I used less red onion and more (1/2 cup) cranberries as suggested by earlier reviews and pecans because I didn't have the walnuts. I also only made a small amount of salad and am saving the dressing for more later... absolutely delicious!! Read More
(46)
Rating: 5 stars
12/01/2008
Wow was this good! I read through the reviews before attempting this and I'm glad I did. I used 1/2 cup of red onion and that was definitely enough. I added a little more cranberries and more sugar. I also added a little apple cider vinegar. I like my salad dressing a bit thicker and don't like all the fat so I used half the amount of oil. I chopped the apple instead of sliced and drizzled the dressing over the greens in individual salad bowls. Read More
(43)
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Rating: 5 stars
07/23/2003
Delicious. I doubled the cranberry and caramelized the apples. Read More
(29)
Rating: 5 stars
07/31/2003
Took this to our Harvest Celebration dinner at church and it was a real winner. You know it is good when the best cooks in the church ask for the recipe!!! I did modify it a bit by using only 1/2 cup of onion and a wee bit more sugar..........let me say again this salad is a real winner! We will be having this again and again and again! PS.......I added a handful of crasins. Read More
(23)
Rating: 4 stars
03/07/2005
Very refreshing taste. I didn't have fresh cranberries so I used dry and I also followed other member's advice and didn't add the onion to the food processor and instead tossed it in with the greens. Tasted even better the second day. Read More
(23)
Rating: 3 stars
04/12/2005
How I made it I would give this 5 stars. I wouldn't even try to put all the onions this recipe suggests. I used 1 shallot instead and added a little more sugar and cranberries to the sauce. I used micro greens and boston lettuce. Will make again. Read More
(9)