Apple-Walnut Salad with Cranberry Balsamic Vinaigrette

Sometimes I will have dinner all figured out, and then right before I start making it, change my mind completely. This was one from one of those nights. I wasn't feeling too good and didn't really feel like cooking- or eating- a big dinner, and suddenly a salad just sounded wonderful.

A half bag of cranberries in the crisper drawer inspired me make a dressing, and then walnuts and apples just seemed like a logical addition. The outcome was a very tasty salad. It reminded me somewhat of a Martha's Vineyard salad, which from our favorite New York style pizza place has the most amazing homemade whipped raspberry dressing. I tend to think of that salad as summery, but using apples instead of pears and cranberry dressing for the raspberry gave a decidedly Fall feeling.

I loved the earthiness of the greens and walnuts, paired with the sweet apples and the very tart dressing. I do think this would've been better with goat cheese instead of the reduced-fat feta. Not that flavor was wrong, I just think the creaminess of the goat cheese would've added so much.

Cranberry Balsamic Vinaigrette (yeilds 1 cup)
1 cup fresh cranberries
1/2 cup water
2 tbsp honey
3 tbsp basalmic dressing
2 tbsp olive oil
2 tsp apple juice
pinch or two of kosher salt

Bring cranberries and water to boil in small saucepan. Boil 5 minutes, reduce heat and simmer another 5 minutes. Add remaining ingredients. Use an immersion blender to blend until smooth. (Or cool, and blend in a mini processor.) Refrigerate until ready to use.

For the salad assembly: I used several handfuls of spring mix, about a 1/4 of a apple (sliced thin,) a handful of toasted, chopped walnuts, and a sprinkle of crumbled feta (but suggest goat cheese) per individual dinner sized serving. Drizzle with Cranberry Balsamic Dressing.