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Spooky Apple Walnut Salad

This eerie yet delightful apple walnut salad features crisp, tart apple cubes combined with smoky toasted walnuts and chewy dried cranberries. Tossed in a creamy Greek yogurt dressing infused with lemon and cinnamon, it offers a crunchy, tangy, and slightly spicy flavor profile with a visually appealing, rustic appearance. Perfect for October nights or fall gatherings, it’s a quick, satisfying dish with a mysterious charm.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Fall
Servings 4
Calories 180 kcal

Equipment

  • Skillet
  • Chef’s knife
  • Mixing bowl
  • Whisk
  • Cutting board

Ingredients
  

  • 1 medium Granny Smith apple firm and tart for crispness
  • 1/4 cup dried cranberries adds chewy sweetness
  • 1/4 cup walnuts for toasting and crunch
  • 1/2 cup Greek yogurt creamy dressing base
  • 1 tablespoon lemon juice brightens the dressing
  • 1/4 teaspoon cinnamon adds warmth and spice
  • 1 teaspoon honey optional sweetener

Instructions
 

  • Core the apple and cut it into small, even 1 cm cubes using a chef’s knife on a cutting board, aiming for uniform pieces.
  • Place a handful of walnuts in a dry skillet over medium heat. Toast them, shaking the pan occasionally, until they turn golden and emit a smoky aroma—about 3 minutes.
  • Transfer the toasted walnuts to a plate and let them cool slightly.
  • In a large mixing bowl, combine the apple cubes with dried cranberries for a chewy contrast.
  • In a small bowl, whisk together Greek yogurt, lemon juice, cinnamon, and honey until smooth and creamy.
  • Pour the dressing over the apple and cranberry mixture, tossing gently to coat all the pieces evenly.
  • Break the cooled toasted walnuts into smaller pieces and sprinkle them generously over the top of the salad.
  • Let the salad sit for at least 10 minutes to allow flavors to meld and apples to soften slightly.
  • Give the salad a gentle toss before serving to redistribute the walnuts and ensure every bite gets that smoky crunch.

Notes

Ensure walnuts are toasted until fragrant but not burnt. Cut apples uniformly for consistent texture. Adjust lemon and honey to taste for perfect tang and sweetness.