Festive Apple, Pear & Cranberry Salad with Feta, Candied Walnuts & Maple Balsamic Glaze
Festive Apple, Pear & Cranberry Salad with Feta, Candied Walnuts & Maple Balsamic Glaze is a colourful and elegant salad that combines crisp apples, juicy pears, tangy dried cranberries, creamy feta, and crunchy candied walnuts. Everything is finished with a glossy maple balsamic glaze for a perfect balance of sweet, tangy, and savoury flavours.
It’s simple enough for a quick lunch but festive enough for a holiday table. The combination of fresh fruit, salty feta, caramelized walnuts, and maple balsamic dressing makes every bite full of contrasting textures and flavours.
Ingredients
For the Salad
- 5 cups (150 g) mixed greens or baby spinach
- 1 crisp apple, thinly sliced
- 1 ripe pear, thinly sliced
- 1/2 cup (60 g) dried cranberries
- 3/4 cup (110 g) crumbled feta cheese
- 2 tbsp fresh parsley, chopped
For the Candied Walnuts
- 1/2 cup (60 g) walnuts, roughly chopped
- 2 tbsp pure maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
For the Maple Balsamic Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 tbsp fresh orange juice
- 1 tbsp olive oil
- Pinch of salt
- 1/4 tsp black pepper
How to Make It
1. Make the Candied Walnuts
Place the chopped walnuts, maple syrup, brown sugar, cinnamon, and salt in a skillet over medium-low heat. Cook for 3–4 minutes, stirring constantly, until the walnuts are glossy, fragrant, and caramelized.
Immediately transfer the walnuts to a sheet of parchment paper and spread them into a single layer. Let them cool completely until crisp.
2. Make the Maple Balsamic Glaze
Add the balsamic vinegar, maple syrup, Dijon mustard, orange juice, olive oil, salt, and black pepper to a small saucepan. Simmer gently over low heat for 3–5 minutes, stirring occasionally, until the mixture becomes slightly thickened and glossy.
Remove from the heat and let the glaze cool slightly. It will continue to thicken as it cools.
3. Prepare the Fruit
Wash and thinly slice the apple and pear. Toss the slices gently with a small splash of fresh lemon juice to help slow browning and keep the fruit looking fresh.
4. Build the Salad
Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the apple slices, pear slices, dried cranberries, and crumbled feta over the greens.
5. Add the Candied Walnuts
Once the walnuts have cooled completely, break them into smaller pieces. Scatter them generously over the salad, making sure the crunchy caramelized pieces are evenly distributed.
6. Add the Glaze
Drizzle the maple balsamic glaze over the salad just before serving. Start with a light drizzle and add more according to taste.
7. Garnish
Finish with fresh parsley, a few extra dried cranberries, and additional candied walnut pieces for a festive presentation.
8. Toss Gently
Gently toss the salad just before serving so the greens and fruit are lightly coated with the glaze. Alternatively, leave the ingredients layered on the platter for a more attractive presentation.
9. Serve
Serve immediately while the greens are crisp, the fruit is fresh, and the candied walnuts are crunchy.
Why This Recipe Works
This salad is all about combining contrasting flavours and textures. Crisp apple and juicy pear bring freshness and natural sweetness, while dried cranberries add a pleasantly chewy, tart element.
The creamy feta provides a salty contrast to the fruit, while the candied walnuts add a satisfying crunch with warm cinnamon and maple notes. The maple balsamic glaze ties everything together with a sweet, tangy, lightly savoury finish.
Because the salad is colourful and easy to assemble, it makes an especially beautiful addition to a festive dinner or holiday buffet.
Tips for the Best Apple and Pear Salad
- Choose firm fruit: Use crisp apples and pears that are ripe but still firm enough to hold their shape when sliced.
- Cool the walnuts completely: Allow the candied walnuts to cool on parchment before adding them so they become crisp.
- Watch the walnuts carefully: Maple syrup and brown sugar can caramelize quickly, so stir constantly and keep the heat moderate.
- Dress just before serving: Adding the glaze at the last minute keeps the greens fresh and crisp.
- Don’t overdress: Start with a small amount of glaze and add more as needed.
- Use fresh orange juice: A little citrus adds brightness to the balsamic glaze and complements the fruit beautifully.
Serving Suggestions
This festive salad makes an excellent side dish for roasted chicken, turkey, pork, salmon, or other holiday mains. It also pairs beautifully with roasted vegetables and warm crusty bread.
For a more substantial light meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. Serve it as part of a holiday brunch or lunch alongside a simple soup or sandwich.
Frequently Asked Questions
Can I prepare this salad ahead of time?
Yes. You can prepare the candied walnuts and maple balsamic glaze in advance. Keep the walnuts in an airtight container and refrigerate the glaze if preparing it well ahead. Assemble the salad shortly before serving for the freshest texture.
What apples work best in this salad?
Crisp varieties such as Honeycrisp, Pink Lady, Fuji, or Granny Smith work especially well. Choose a sweeter apple for a milder salad or Granny Smith for more tartness.
Can I use pecans instead of walnuts?
Absolutely. Pecans make an excellent substitute and pair especially well with maple syrup, cinnamon, pears, cranberries, and feta.
Can I use goat cheese instead of feta?
Yes. Soft goat cheese provides a creamy, tangy alternative to feta and works beautifully with the sweet fruit and candied nuts.
How can I keep the apples and pears from browning?
Toss the sliced fruit gently with a small amount of fresh lemon juice. The acidity helps slow oxidation while adding a subtle citrus flavour.
Can I make the candied walnuts without brown sugar?
Yes. You can use a little additional maple syrup instead, although the walnuts may have a slightly softer caramelized coating.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 8 minutes |
| Total Time | 23 minutes |
| Servings | 6 |
| Calories | Approx. 345 per serving |
| Protein | Approx. 7g per serving |
Final Thoughts
Festive Apple, Pear & Cranberry Salad with Feta, Candied Walnuts & Maple Balsamic Glaze is an easy yet impressive salad that brings together everything you want in a festive side dish: crisp fruit, creamy cheese, chewy cranberries, crunchy caramelized walnuts, and a beautifully balanced glaze.
The maple balsamic combination adds just the right amount of sweetness and tang, while the cinnamon-coated walnuts make the salad extra special. It’s colourful, fresh, and perfect for sharing at any festive gathering.
Print
Festive Apple, Pear & Cranberry Salad with Feta, Candied Walnuts & Maple Balsamic Glaze
- Total Time: 23 minutes
Description
A colourful and elegant salad combining crisp apples, juicy pears, tart dried cranberries, creamy feta, crunchy candied walnuts, and a glossy maple balsamic glaze. Perfect for a quick lunch, holiday table, festive brunch, or special gathering.
Ingredients
For the Salad
5 cups (150 g) mixed greens or baby spinach
1 crisp apple, thinly sliced
1 ripe pear, thinly sliced
1/2 cup (60 g) dried cranberries
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp pure maple syrup
1 tbsp brown sugar
1/2 tsp ground cinnamon
Pinch of salt
For the Maple Balsamic Glaze
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tsp Dijon mustard
1 tbsp fresh orange juice
1 tbsp olive oil
Pinch of salt
1/4 tsp black pepper
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp honey, for drizzling
1 tbsp chopped walnuts
Instructions
1. Place the chopped walnuts, maple syrup, brown sugar, cinnamon, and salt in a skillet over medium-low heat.
2. Cook the walnuts for 3–4 minutes, stirring constantly, until glossy, fragrant, and caramelized. Immediately transfer them to parchment paper and spread them into a single layer. Let them cool completely until crisp.
3. Add the balsamic vinegar, maple syrup, Dijon mustard, orange juice, olive oil, salt, and black pepper to a small saucepan.
4. Simmer the glaze gently over low heat for 3–5 minutes, stirring occasionally, until slightly thickened and glossy. Remove from the heat and let cool slightly.
5. Wash and thinly slice the apple and pear. Toss the slices gently with a small splash of fresh lemon juice to help slow browning.
6. Place the mixed greens or baby spinach in a large serving bowl or platter.
7. Arrange the apple slices, pear slices, dried cranberries, and crumbled feta over the greens.
8. Once the candied walnuts have cooled completely, break them into smaller pieces and scatter them evenly over the salad.
9. Drizzle the maple balsamic glaze over the salad just before serving, starting with a light amount and adding more to taste.
10. Finish with fresh parsley, a few extra dried cranberries, and additional candied walnut pieces.
11. Gently toss the salad just before serving so the greens and fruit are lightly coated with the glaze, or leave the ingredients layered on the platter for a more attractive presentation.
12. Serve immediately while the greens are crisp, the fruit is fresh, and the candied walnuts are crunchy.
Notes
Choose crisp apples and pears that are ripe but still firm enough to hold their shape when sliced. Allow the candied walnuts to cool completely on parchment before adding them so they become crisp. Watch the walnuts carefully because maple syrup and brown sugar can caramelize quickly. Stir constantly and keep the heat moderate. Add the glaze just before serving to keep the greens fresh and crisp. Start with a small amount of glaze and add more as needed to avoid overdressing the salad. Fresh orange juice adds brightness to the balsamic glaze and complements the fruit beautifully. Honeycrisp, Pink Lady, Fuji, or Granny Smith apples work especially well. Pecans can be substituted for walnuts. Soft goat cheese can be substituted for feta. Toss sliced apples and pears with a little fresh lemon juice to help slow browning. You can prepare the candied walnuts and maple balsamic glaze in advance. Keep the walnuts in an airtight container and refrigerate the glaze if preparing it well ahead. Assemble the salad shortly before serving for the freshest texture. For a more substantial meal, add grilled chicken, roasted chickpeas, quinoa, or another favorite protein. Serve as a side dish with roasted chicken, turkey, pork, salmon, roasted vegetables, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
