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Apple Cranberry Salad

Apple Cranberry Salad

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  • Author: Gitta
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Cuisine: American


Crisp apples, sweet dried cranberries, and parmesan cheese make a tasty combination for this fall salad. The delicious apple cider vinaigrette is a perfect match to round out the salad.


Units Scale

Salad Ingredients

  • 4 cups Spring Mix lettuce (washed and spun dry with salad spinner)
  • 1/4 cup dried cranberries
  • 1/2 cup apple, diced (I like to use Gala, Jonagold, Fuji or Honey Crisp apples)
  • 1/2 cup cup grated parmesan cheese

Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil (light virgin olive oil)
  • 1 tbsp Dijon mustard
  • 1-2 tsp honey
  • 1/2 tsp kosher salt (coarse grain)
  • 1/4 tsp ground black pepper


Salad Instructions

  1. Grate the parmesan cheese on a box grater and add it to the salad
    Box grater and Parmesan cheese
  2. Remove the core from apples, slice them and cut them into chunks. Add to the salad greens.
  3. Combine salad greens and cranberries.

Apple Cider Vinaigrette Instructions

  1. Combine all vinaigrette ingredients in a jar. Put lid on the jar and shake until well combined.


  1.   Use fresh apples.  Frozen or canned apple slices would not work well
  2.   Canola oil or any other mild-flavored oil can be substituted for olive oil.
  3.   Use a box grater to grate the Parmesan cheese because it will result in coarser grated cheese which works best with the salad.
  4.   Use a coarse grain salt.  If you use fine grain, decrease the amount you use to 1/4 teaspoon.
  5.   I like to use Bragg ® Organic Raw-Unfiltered Apple Cider Vinegar. 
  6.   Use 1-2 tablespoons of the vinaigrette and toss with the salad ingredients.   If additional vinaigrette is needed, add it 1 tablespoon at a time. 


  • Serving Size: 1 cup
  • Calories: 85
  • Sugar: 9 g
  • Sodium: 180.3 mg
  • Fat: 2.9 g
  • Carbohydrates: 11.5 g
  • Protein: 4.3 g
  • Cholesterol: 7.2 mg