A vibrant, refreshing salad that combines juicy cranberries, crisp apples, and a creamy dressing, perfect for Thanksgiving or any festive occasion.
Ingredients
Scale:
2 cups fresh cranberries, rinsed and sorted
1 large apple, diced (preferably a tart variety like Granny Smith)
1 cup celery, finely chopped
1 cup walnuts, chopped
1 cup Greek yogurt (or sour cream for a richer taste)
1/3 cup honey (adjust for sweetness)
1 tablespoon lemon juice
1 teaspoon vanilla extract
Fresh mint leaves (optional garnish)
Additional walnuts for topping (optional garnish)
Instructions
Rinse the fresh cranberries under cold water and remove any stems or blemished berries. If you prefer a less tart salad, consider soaking the cranberries in warm water for about 10 minutes to soften their tartness.
Dice the apple and finely chop the celery. Ensure the pieces are small enough to mix well but large enough to provide a satisfying crunch.
In a dry skillet over medium heat, toast the chopped walnuts for about 5 minutes or until fragrant, stirring frequently to avoid burning. Allow them to cool completely.
In a medium bowl, combine the Greek yogurt, honey, lemon juice, and vanilla extract. Whisk until smooth and creamy. Adjust sweetness if needed.
In a large mixing bowl, combine the cranberries, diced apple, chopped celery, and toasted walnuts. Toss gently to mix.
Add the dressing to the salad mixture and toss to combine, ensuring everything is well coated.
