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Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad


  • 2cups Red Seedless Grapes, each grape sliced in half

  • 1⅓cups Walnut Halves, chopped into small pea-size pieces

  • 1¼cups Pomegranate Infused Ocean Spray Dried Cranberries, 1- 6-ounce package

  • 4 stalks Celery, chopped into quarter-inch pieces

  • 7medium-sized Gala Apples skin on

  • 8 fluid ounce bottle of Maple Grove Farms of Vermont Fat-Free Cranberry Balsamic Dressing


Prep 45 minutes, cook 1 hour, total 1hr 45 minutes

  1. Use a paring knife to slice red grapes in half and place the chopped grapes in a large mixing bowl. Rinse and separate clusters of red grapes from the stems.

  2. You can chop walnuts into pea-sized pieces with a nut chopper or put walnuts in a plastic sandwich baggie, seal it and gently press the bottom of a 1 cup measuring cup on the walnuts to break them into pea-sized pieces. Combine the chopped nuts with the red grape slices in an extra large mixing bowl.

  3. Combine the grapes and walnuts with a 6 ounce bag of dried pomegranate infused cranberries.

  4. Combine the grapes, walnuts, and dried cranberries with the rinsed, cleaned, and chopped celery.

  5. The seven Gala apples should be washed, sliced vertically, and cored. Make five wedges, and slice each wedge into bite-size pieces. Add chopped apple pieces to the remaining ingredients.

  6. The 8 fluid ounce bottle of cranberry dressing should be poured over the entire mixture. Stir to ensure the dressing is fully incorporated and covers each ingredient. Chill before serving.

Nutritional information

  • Calories 94

  • Carbohydrates 15.7 g

  • Dietary Fiber 1.8 g

  • Protein 1 g

  • Fat 3.5 g

  • Saturated Fat 0.3 g

  • Sodium 60.7 mg

  • Potassium 102.6 mg

  • Calcium 11.6 mg

  • Phosphorus 26.2 mg


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