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Cinnamon Apple-Nut Salad

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 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 zest
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper


  • 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.
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.
Nutrition 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.

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  • kimspacc
    Dec 29, 2019

    Excellent flavors and festive colors!

  • Patricia
    Dec 26, 2019

    I used Granny Smith and Kanzi apples for this recipe. I didn't feel right about using scallions, so I chopped up two celery ribs instead. I also added pomegranate instead of dried cherries or cranberries. I made my own mayo. I made the dressing first and the last thing I did was chopping the apples. This was a real hit at the table but it makes a huge amount!

  • MOTCook
    Oct 27, 2014

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