Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Apple Walnut Salad with Cranberry Vinaigrette


"This is a great salad to serve for Thanksgiving or any autumn meal."

Servings Per Recipe: 10


    * 1/2 cup chopped walnuts
    * ¼ cup cranberries
    * ¼ cup balsamic vinegar
    * 1 cup Red onion, chopped
    * 2 T Maple Syrup
    * 1 T Dijon-style prepared mustard
    * 1 cup EVOO
    * salt and pepper to taste
    * Enough for 10 cups mixed salad greens, rinsed and dried
    * 2 Red Delicious apples, cored and thinly sliced


   1. Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
   2. In a food processor, combine the cranberries, vinegar, onion, maple syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
   3. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.


FYI: Here's the link I found this recipe: I changed it a bit using EVOO vs. vegetable oil and Maple Syrup vs. sugar.


Amount Per Serving

Calories: 277

    * Total Fat: 26.3g
    * Cholesterol: 0mg
    * Sodium: 93mg
    * Total Carbs: 10.8g
    * Dietary Fiber: 2.8g
    * Protein: 2.2g