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A close-up of a serving of Thanksgiving salad showing the layers of lettuce, apples, and cranberries.

Thanksgiving Salad with Cranberries

A crisp fall salad featuring tart cranberries, sweet apples, crunchy walnuts, and a simple lime vinaigrette.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups fresh cranberries thawed if frozen, about 6 oz / 170g
  • 3 tablespoons granulated sugar 40g
  • 1/2 cup extra-virgin olive oil 120ml
  • 2 tablespoons fresh lime juice 30ml
  • 2 teaspoons Dijon mustard 10g
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 medium Granny Smith apples cored and chopped
  • 1 cup chopped walnuts 120g
  • 1/4 cup sliced scallions about 4
  • 2 large hearts of romaine lettuce chopped

Instructions
 

  • Place the cranberries in a food processor. Pulse 5-7 times until they are coarsely chopped. Be careful not to purée them.
  • Transfer the chopped cranberries to a small bowl and stir in the granulated sugar. Cover and refrigerate for at least 2 hours or up to overnight.
  • While the cranberries chill, prepare the dressing. In a medium bowl, whisk together the extra-virgin olive oil, lime juice, Dijon mustard, salt, and pepper until well combined.
  • Add the chopped apples, walnuts, and sliced scallions to the bowl with the dressing. Stir gently to coat everything.
  • Cover the apple mixture and refrigerate for at least 2 hours, or as long as the cranberries are chilling.
  • When you are ready to serve, spread the chopped romaine lettuce on a large platter or in a wide salad bowl.
  • Stir the apple and walnut mixture, then spoon it evenly over the bed of lettuce.
  • Top the salad with the chilled cranberry mixture, distributing it over the apples. Serve immediately.

Notes

For the best texture, assemble the salad just before serving. This keeps the lettuce from getting soggy.
Toasting the walnuts in a dry skillet over medium heat for 3-5 minutes before chopping can add a deeper, nuttier flavor.
The cranberry mixture and the apple mixture can be prepared and stored in separate airtight containers in the refrigerator up to 24 hours in advance.
If your food processor is large, you may need to scrape down the sides a few times to get an even chop on the cranberries.
Keyword cranberry, fall, Salad, Thanksgiving, thanksgiving salad with cranberries