This is my all-time favorite salad dressing. It tastes like those crazy delicious spiced nuts you get at the fair, but with tons of powerful health benefits instead. Pair it with a crunchy, flavorful Fall salad for easy meal prep for the week!
I know I was inspired to make this dressing by someone, somewhere – but I’ve searched and searched and can’t seem to find anything even remotely similar. So if you ever come across a recipe that sounds similar, please feel free to send it to me! I would love to give credit to whoever inspired it.
The combination of the spices, nuts, and apple cider vinegar creates an unbeatable flavor. And if you puree oil long enough, it begins to thicken and turn into a creamy dressing, without the dairy. Which is perfect for me at the moment, because dairy has been tearing up my stomach for a while and I’m having a super hard time kicking it.
And because this dressing doesn’t have any perishable ingredients in it, it will last in your fridge for a while. This recipe is one I used many times to create bold, flavorful salads for my Workweek Meal Service clients, and its full of good stuff. Lets talk about that.
So if you didn’t already feel like a super healthy superhuman by eating this salad, now you do. What we feed ourselves can really change the way our bodies work!
I hope you (and your belly) love this salad as much as Anthony and I do. I’ve had pretty low interest in vegetables since I got pregnant, and even I could eat this salad every day! So try it out for an easy dinner one night or make a batch to pack for lunch. You can even throw on some chicken for an extra protein boost. Either way, let me know what you think!
Apple Cranberry Salad with Spiced Walnut Dressing Recipe
Spiced Walnut Dressing
- 1/4 cup organic apple cider vinegar
- 1-2 tbsp raw local honey
- 2 tbsp raw walnuts
- 1/4 tsp cinnamon
- 1/4 tsp fresh ground black pepper
- 1/4 tsp sea salt
- pinch of cumin and curry powder
- 1/2 cup organic extra virgin olive oil
Apple Cranberry Salad
- 8 ounces organic spinach
- 1/2 cup crumbled feta cheese
- 1 medium organic apples
- 1/2 cup organic dried cranberries
- 1/2 cup raw walnuts
- 1/4 cup organic sunflower seed kernels
- 1 lb organic chicken breast (optional!)
If adding chicken, cut the fat off the chicken breasts. Cut them into thin strips so they can cook quickly. Sprinkle with salt and pepper and cook on the stovetop over medium heat until cooked through. Chop into bite sized pieces and allow to cool while making the salad.
First, make your dressing. In a food processor, combine all the ingredients EXCEPT for the olive oil. Puree all the ingredients together until the nuts are broken up.
Now add the olive oil and puree for about 10 seconds. This is how you get a creamy, thick dressing! The oil will begin to thicken, so puree until it reaches your desired thickness. Place in a glass jar in the fridge or portion into 2 ounce containers for meal prep purposes. You should have some leftover.
Chop the apples into bite sized pieces, cutting around the core. Now assemble the salads: each will be 2 ounces of spinach (feel free to mix in some romaine if you'd like!), 1/8 cup crumbled feta, 1/8 cup cranberries, 1/8 cup walnuts, 1 tablespoon of sunflower seed kernels, and 1/4 of the chopped apples. Add 4 ounces of the cooled chicken on each if you chose to use it.
Serve the salads with 2 ounces of salad dressing each. Toss well and serve cold!
These salads store great in the fridge. I've never had any problem with the apples browning, and I always use organic apples. I've eaten these salads up to a week later and the apples typically stay good. That makes them perfect to pack for lunch!