Creamy Apple Cranberry Walnut Salad

This colorful salad is packed with crisp cabbage, fresh apples, sweet dried cranberries, crunchy walnuts, carrots, and green onions tossed in a creamy, tangy dressing.

Ingredients

For the Salad

4 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
1 medium carrot, grated
1 large apple, diced
¾ cup dried cranberries
½ cup walnuts, roughly chopped
½ cup green onions, sliced

For the Creamy Dressing

½ cup mayonnaise
¼ cup plain Greek yogurt
2 tbsp honey
1½ tbsp fresh lemon juice
1 tbsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

Instructions

1. Prepare the vegetables
Wash and finely shred the green and purple cabbage. Grate the carrot and slice the green onions.

2. Prepare the apple
Dice the apple into small pieces. Toss it with a little lemon juice to help prevent browning.

3. Make the dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy.

4. Combine the salad
Add cabbage, carrot, apple, dried cranberries, walnuts, and green onions to a large bowl.

5. Add the dressing
Pour the dressing over the salad and gently toss until everything is evenly coated.

6. Chill
Cover and refrigerate for 30–60 minutes so the flavors can blend.

7. Serve
Give the salad a gentle toss before serving. Top with extra cranberries, walnuts, and green onions if desired.

Recipe Details

Prep Time: 20 minutes
Chill Time: 30–60 minutes
Total Time: 50–80 minutes
Servings: 6
Difficulty: Easy

Approximate Nutrition

Per serving (1/6 of recipe):

Calories: ~300 kcal
Protein: ~4 g
Carbohydrates: ~30 g
Fat: ~19 g
Fiber: ~4 g
Total Sugars: ~21 g
Sodium: ~300 mg

Nutrition values are estimates and will vary depending on the brands and exact amounts of ingredients used.

FAQs

Q: Can I use a different type of nut?
Yes! Pecans, almonds, or cashews can work well instead of walnuts.

Q: Can I reduce the mayonnaise?
Yes. Replace some of the mayonnaise with additional plain Greek yogurt.

Q: Can I make this salad ahead of time?
Yes. You can prepare it several hours ahead and refrigerate it. For the best texture, add the dressing closer to serving.

Q: What apples work best?
Honeycrisp, Gala, Fuji, or Granny Smith are all great choices. Granny Smith gives the salad a more tart flavor.

Q: Can I replace the dried cranberries?
Yes. Raisins or dried cherries are good alternatives.

Q: Can I use sugar instead of honey?
Yes, but honey gives the dressing a smoother flavor. You can also reduce the honey if you prefer a less-sweet salad.

Q: How long does it keep?
Store leftovers in an airtight container in the refrigerator for about 2–3 days. The apples and cabbage may soften over time.

Q: Do I need to toast the walnuts?
No, but lightly toasting them adds extra flavor and crunch.

Q: Can this be a complete meal?
It works especially well as a side dish. For a more filling meal, add grilled chicken, chickpeas, or boiled eggs.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.