Posted by Brittany Woolley on 3/20/2020 to Recipes
Updated: September 2026

This is the salad we bring to holiday potlucks and the one we make ourselves on a random Tuesday when we want lunch to feel special. Sliced Mutsu apples and dried cranberries against creamy Gorgonzola and crunchy walnuts, tossed in a bright apple cider vinaigrette — it hits every note: sweet, tart, salty, crunchy, creamy. Ten minutes start to finish.

Mutsu (also called Crispin) is our secret weapon here. It's a huge, honeyed apple that stays crisp long after slicing, so this salad still looks and tastes fresh even 30 minutes after you dress it — perfect for buffets and prep-ahead lunches. If you can't find Mutsu, Honeycrisp or Macoun both work beautifully. Order any of them fresh from our orchard by clicking here.

Ingredients (serves 4)

Salad

  • 1 bag (about 5 oz) mixed greens or baby spring mix
  • 2 Mutsu apples, cored and thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup Gorgonzola or blue cheese, crumbled
  • 1/2 cup walnut pieces, toasted

Apple Cider Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of salt

Directions

  1. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Cool slightly.
  2. In a large bowl, combine the greens, sliced apples, cranberries, Gorgonzola, and toasted walnuts.
  3. In a small jar or bowl, whisk together the olive oil, vinegar, Dijon, garlic powder, oregano, basil, salt, and pepper.
  4. Drizzle vinaigrette over the salad, toss gently, and serve immediately.

Tips & Variations

  • Candied walnuts take this over the top. Toss the walnuts with a tablespoon of maple syrup and a pinch of salt in the skillet.
  • Sub the cheese. Feta, aged cheddar, or goat cheese all work if Gorgonzola is too pungent for you.
  • Add protein. Grilled chicken or crispy prosciutto turns this into dinner.
  • Prep ahead. Slice everything and mix the dressing up to a day in advance — keep the apples in a bowl with a squeeze of lemon and toss right before serving.

Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!