Introduction

This Apple Cranberry Salad with Turkey and Apple Cider Vinaigrette combines fresh, crisp ingredients with a tangy dressing for a delightful meal. It’s perfect for a light lunch or a healthy dinner option that offers a balance of flavors and textures.

A white bowl filled with a visually layered salad on a white marbled surface. The bottom layer is fresh green spinach leaves spread out evenly. On top, there are multiple separated sections: bright red and yellow diced apple pieces, white crumbled cheese sprinkled lightly, dark red dried cranberries forming a small mound in the center, light brown chopped grilled chicken scattered in sections, and glossy brown candied pecans placed in two clusters on opposite sides of the bowl. The ingredients are fresh with a mix of soft, crunchy, and chewy textures, all clearly visible from above. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 tablespoons apple cider
2 tablespoons apple cider vinegar
Dash of salt
3 hearts of romaine lettuce, chopped
1 large apple, diced
1/2 cup cubed sharp cheddar cheese
1 cup diced deli turkey
1/3 cup organic dried cranberries
1/3 cup walnuts

Instructions

Step 1: In a small bowl or jar, combine olive oil, apple cider, apple cider vinegar, and a dash of salt. Whisk together or cover and shake the jar until the vinaigrette is well mixed.
Step 2: In a large bowl, add chopped romaine lettuce, diced apple, cubed cheddar cheese, diced turkey, dried cranberries, and walnuts. Pour the vinaigrette over the salad and toss gently to combine. Serve immediately.

Tips & Variations

Use different nuts like pecans or almonds for added crunch and flavor variation.
Swap the turkey for grilled chicken or turkey breast slices for a different protein option.
For a sweeter vinaigrette, add a teaspoon of honey to the dressing mixture.
Make sure to use a crisp apple variety like Granny Smith or Honeycrisp to maintain texture.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette chilled as well. Toss everything together just before serving to avoid soggy lettuce. Leftover salad is best eaten fresh but can be reheated slightly if desired.

How to Serve

A white bowl filled with a fresh spinach salad divided into sections on top: bright green spinach leaves form the base layer, topped with chopped roasted pecans that are shiny and brown, small white crumbles of soft cheese scattered over pieces of shredded pale chicken, diced red and yellow apple cubes showing their skin and flesh, and a mound of dark red dried cranberries in the center. The colors contrast well with the white bowl and the salad looks fresh and textured. It is placed on a white marbled surface with a striped gray and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing separate and combine with the salad just before serving to maintain freshness and crispness.

What if I don’t have apple cider vinegar?

You can substitute white wine vinegar or red wine vinegar, though the flavor will be slightly different but still delicious.

Apple Cranberry Salad with Turkey and Apple Cider Vinaigrette Recipe

Print Recipe

★★★★★

4.6 from 167 reviews

A refreshing and nutritious Apple Cranberry Salad featuring crisp romaine lettuce, juicy apples, sharp cheddar cheese, and savory deli turkey, all tossed in a tangy apple cider vinaigrette. This salad balances sweet, tart, and savory flavors with a delightful crunch from walnuts and dried cranberries, making it perfect for a light lunch or a wholesome dinner.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Vinaigrette

2 tablespoons olive oil
2 tablespoons apple cider
2 tablespoons apple cider vinegar
dash of salt

For the Salad

3 hearts of romaine lettuce, chopped
1 large apple, diced
1/2 cup cubed sharp cheddar cheese
1 cup diced deli turkey
1/3 cup organic dried cranberries
1/3 cup walnuts

Instructions

Prepare the vinaigrette: In a small bowl or jar, combine the olive oil, apple cider, apple cider vinegar, and a dash of salt. Whisk well or cover and shake the jar vigorously until the ingredients are fully emulsified to create a tangy apple cider vinaigrette.
Assemble the salad: In a large bowl, add the chopped romaine lettuce, diced apple, cubed sharp cheddar cheese, diced deli turkey, dried cranberries, and walnuts. Pour the prepared vinaigrette over the ingredients.
Toss and serve: Toss the salad gently to evenly coat all ingredients with the vinaigrette. Serve immediately to enjoy the fresh crispness and balanced flavors.

Notes

Use organic dried cranberries for the best flavor and quality.
You can substitute deli turkey with grilled chicken for a different protein option.
For a vegetarian version, omit the turkey or replace it with chickpeas.
Serve immediately after tossing to preserve the crisp textures of the lettuce and apple.
Walnuts can be lightly toasted for enhanced flavor if desired.

Keywords: apple cranberry salad, turkey salad, apple cider vinaigrette, healthy salad, quick salad recipe, autumn salad