Apple, Cranberry, and Walnut Salad with Maple Dressing

Salads — I need to eat them. But not this one. The whole idea of apples and cranberries in a salad is horrific. A salad to me should have romaine, eggs, and grilled chicken.

So I don’t eat this.

However, my wife loves this and she makes it and everyone else eats it and tells her how amazing it is and then they ignore everything I make because they think this is the best thing ever. So fine. By request, here’s the recipe of the thing I won’t eat that literally everyone who tries it loves.

This, by the way, is the benefit of small group Bible studies. At our old church, one of the ladies made this for a Bible Study social and my wife liked it so much that she got the recipe and just made it her own. Now everyone just expects her to make it.

Ingredients

DRESSING:

3/4 cups maple syrup

1/2 cup mayonnaise

1/2 cup white wine vinegar

2 tbsp sugar

1 cup vegetable oil

SALAD:

3 granny smith apples, cored, medium diced

mixed baby salad greens

1 cup dried cranberries

1 cup chopped, toasted walnuts

Directions

DRESSING:

Whisk mayonnaise, maple syrup, vinegar, and sugar in a medium bowl to blend. Gradually whisk in oil until the mixture thickens slightly. Season to taste with salt and pepper. Dressing can be made up to three days ahead. Whisk before using.

SALAD:

Soak chopped apples in cold, salty water. Drain well. Toss greens, apples, cranberries, and 1/2 cup walnuts in a large bowl to combine.

Plate salad, add dressing, and use remaining walnuts on top.

This is stock photography. I’m not taking a picture of salad. But this is what it looks like, except dice up the apple.