Apple-Cranberry Salad Recipe

Active Time:

10 mins

Total Time:

30 mins

Servings:

Elevate your classic weeknight chicken dinner with a hearty fall salad that hits all the right flavor profiles: Honeycrisp apples bring sweetness, feta cheese adds a tangy bite, and pistachios offer a satisfying crunch. The vinaigrette—made with Dijon mustard, apple cider vinegar, orange juice, and a bit of sorghum syrup—delivers a light, well-balanced finish. Thanks to its mixed greens and sweet potato base, this is a salad that'll stick to your ribs, so it also makes for a satisfying, filling lunch on its own.

A tip from the Test Kitchen: Don't be alarmed when the instructions direct you to preheat the oven with the sheet pan inside. Preheating the sheet pan is a great way to ensure good caramelization of the sweet potato, giving it a sweet, slightly nutty flavor; plus, it makes the cook time quick. Note that if you can't find sorghum syrup at your local grocer, use maple syrup or honey instead.

Ingredients for Apple-Cranberry Salad

To make this hearty fall salad, you'll need:

Sweet potato: Cut small for quick roasting.
Extra-virgin olive oil: Helps caramelize the sweet potatoes; also used in the dressing.
Kosher salt: Enhances the flavor of the salad.
Garlic powder: Seasons the potatoes and salad dressing.
Orange juice: Adds a light, citrusy note to the dressing. Can swap with a smaller quantity of lemon juice if needed.
Dijon mustard: Adds tanginess to the dressing.
Apple cider vinegar: Acidity that balances the dressing.
Sorghum syrup: A complex sweetener that mellows the acidic flavors in the dressing. Can be substituted with maple syrup or honey.
Mixed greens: Light and delicate base of the salad; can be substituted with arugula, kale, or baby spinach if preferred.
Honeycrisp apple: Sweet and crisp, fresh apples contrast the texture of the tender sweet potato. Can substitute with any preferred apple variety.
Dried cranberries: Adds a chewy, sweet note to the salad. Can substitute with dried figs or dates.
Feta cheese: For a salty, creamy bite. Can be substituted with goat cheese.

Pistachios: Shelled, roasted, and salted, pistachios add a nutty crunch that's welcome in this hearty salad. Can be substituted with almonds, walnuts, or pecans if preferred.

How To Make Apple-Cranberry Salad

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 425°F with a baking sheet inside. Toss sweet potato with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Spread onto hot baking sheet and bake until tender and browned, tossing halfway through cooking. Set aside.
Step 2. Whisk together orange juice, mustard, vinegar, sorghum syrup, and remaining salt and garlic powder. Whisk in remaining oil. Toss in greens, apple, cranberries, feta, pistachios, and roasted sweet potato. Serve immediately.

Variations for Apple-Cranberry Salad

The beauty of this fall salad is that substitutions can be made based on your tastes, and what you have on hand. Here are some ideas for versions of this salad to make throughout the season:

Fruit: Fall fruits are sweet and mild. Substitute the apples with ripe pears, citrus fruits, figs, and more.
Nuts: Not a fan of pistachios? Try using almonds, pecans, walnuts, or even pumpkin seeds for a nut-free version. Caramelized or roasted nuts are a nice touch.
Greens: Arugula, kale, baby spinach, and more can be used as the base of this salad.
Cheese: Swap in your favorite cheese as desired. Creamy cheeses like crumbled goat cheese, blue cheese, or brie work nicely.
Dressing: Swap the orange juice in this recipe for apple juice for a seasonal dressing, or save some time with a quick balsamic vinaigrette.
Add protein: Crisp bacon, roasted chicken, leftover turkey, or flaked salmon can be added to turn this side salad into a main course.
Make it vegan: Leave out the cheese and you have a perfect dish to satisfy all your guests.

Make-Ahead Salad

If you're looking to get ahead of your dinner prep, you can complete a few steps for this salad in advance:

Up to three days ahead: Roast the potatoes. Cool and refrigerate in an airtight container. Prepare the vinaigrette, and store in a mason jar or airtight container.

On the day of serving, bring the potatoes to room temperature or warm lightly on the stovetop before assembling the salad as directed.

How To Store Leftover Apple-Cranberry Salad

Refrigerate leftover salad in an airtight container no more than one day before serving for peak freshness.

What To Serve with Apple-Cranberry Salad

This salad is the perfect seasonal side to serve throughout the fall and even into the winter months. Pair with pork, chicken, turkey, or salmon for a satisfying and hearty meal.

More Autumn Salad Recipes You'll Love

There's nothing better than showcasing seasonal flavors in an autumn salad. Expand your current repertoire with these recipes:

Harvest Salad
Beet, Fennel, and Apple Salad
Apple and Goat Cheese Salad with Candied Pecans
Autumn Salad with Maple-Cider Vinaigrette
Collard Green Salad with Oranges and Port-Soaked Cherries
Arugula Salad with Bacony Croutons and Sherry Vinaigrette
Roasted Acorn Squash Salad with Sorghum-Tahini Vinaigrette
Brussels Sprout Slaw with Apples and Pecans

Editorial contributions by Katie Rosenhouse.

Ingredients

1 (8 oz.) sweet potato, peeled and cut into 1/2-in. pieces
4 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
1/2 tsp. garlic powder, divided
2 Tbsp. freshly squeezed orange juice (from 1 medium orange)
2 tsp. Dijon mustard
2 tsp. apple cider vinegar
1 1/4 tsp. sorghum syrup
5 oz. mixed greens
1 large Honeycrisp apple, cored and thinly sliced
3/4 cup dried cranberries
3 oz. Feta cheese, crumbled (about 3/4 cup)
1/3 cup chopped shelled pistachios, roasted, and salted

Directions

Roast sweet potatoes:

Preheat oven to 425°F with a baking sheet on center oven rack. Combine sweet potato and 1 tablespoon of the oil in a medium bowl. Season with ½ teaspoon of the salt and ¼ teaspoon of the garlic powder; toss to coat. Once oven is preheated, remove baking sheet from oven and carefully spread sweet potato onto hot baking sheet. Place baking sheet back in oven and bake until sweet potato is tender and golden brown, 10 to 15 minutes, tossing once halfway through. Set aside to cool while preparing salad.
Make dressing:

Whisk together orange juice, mustard, vinegar, sorghum syrup, and remaining ¼ teaspoon each salt and garlic powder in a large bowl. Gradually whisk in remaining 3 tablespoons oil until emulsified and combined.
Finish salad:

Add mixed greens, apple, cranberries, feta, pistachios, and roasted sweet potato to bowl with dressing, and toss to fully coat. Lightly mound salad onto a large serving platter, and drizzle with any dressing leftover at the bottom of the bowl. Serve immediately.