Apple Salad With Feta, Walnut and Cranberry
By Jonathan Louis Ng
A refreshing apple salad with feta, walnuts, and a tangy apple cider vinaigrette.
4
4
intermediate
10m
10m
A classic apple salad is made festive with the addition of dried cranberry. The saltiness of the feta, crunch of the walnut, and sharpness of the raw red onion contrasts with the tangy sweetness of the apple.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- 50 grams walnut
- 1 head lettuce
- 4 apples
- 0.5 red onion
- 100 grams feta
- 50 grams dried cranberry
Nutrition
393
8 g
25 g
43 g
Instructions
Vinaigrette
- 1
In a bowl, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. I like to make my vinaigrette in a reusable jar so I can shake it up to get an easy emulsion.
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
Apple Salad
- 1
If using untoasted walnuts, heat the oven to 160ºC (320ºF) and toast the nuts for 8 minutes, or until toasted. Allow the walnuts to cool.
- 2
Peel each apple and slice it into quarters lengthwise. Remove the core, then cut each piece in half. You should have 8 pieces per apple.
- 3
Slice the onion into thin half-moons.
- 4
Chop the lettuce or tear the leaves into smaller pieces.
- 5
Cube or crumble the feta.
- 6
To a large mixing bowl, add the lettuce, apple, onion, walnut, dried cranberry and feta.
- 50 grams walnut
- 1 head lettuce
- 4 apples
- 0.5 red onion
- 100 grams feta
- 50 grams dried cranberry
To Finish
- 1
Whisk or shake up the vinaigrette to emulsify.
- 2
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly. Serve.
