Cinnamon Apple-Nut Salad Recipe

5 1 1
Cinnamon Apple-Nut Salad Recipe
Cinnamon Apple-Nut Salad Recipe photo by Taste of Home
Publisher Photo

Cinnamon Apple-Nut Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This sensational apple salad features lots of color, taste and texture. But don't wait for a party to enjoy it—treat your clan to this refreshing and tasty delight on weeknights, too. The cinnamon in the dressing is a fantastic accent to the crisp apples. —Jessica Lin, West Hartford, Connecticut
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 medium red apples, chopped
  • 3 medium Granny Smith apples, chopped
  • 1 cup chopped pecans, toasted
  • 1/2 cup dried cranberries
  • 2 green onions, chopped
  • 1/4 cup plus 1-1/2 teaspoons mayonnaise
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon plus 1-1/2 teaspoons orange juice
  • 1 tablespoon grated orange peel
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cinnamon Apple-Nut Salad in Taste of Home Christmas Annual Annual 2013, p80

Nutritional Facts

3/4 cup: 163 calories, 11g fat (1g saturated fat), 2mg cholesterol, 27mg sodium, 19g carbohydrate (14g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.

  • 3 medium red apples, chopped
  • 3 medium Granny Smith apples, chopped
  • 1 cup chopped pecans, toasted
  • 1/2 cup dried cranberries
  • 2 green onions, chopped
  • 1/4 cup plus 1-1/2 teaspoons mayonnaise
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon plus 1-1/2 teaspoons orange juice
  • 1 tablespoon grated orange peel
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cinnamon Apple-Nut Salad in Taste of Home Christmas Annual Annual 2013, p80

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MOTCook User ID: 7688063 200141
Reviewed Oct. 27, 2014

"I made this for a church Thanksgiving dinner. It was a hit!!"

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