Crunchy Apple Cranberry Walnut Salad

sweet, tart, and crunchy. It’s great as a side or light lunch.

*Recipe – Serves 4-6*

*Ingredients:*

– *Apples*: 3 medium, diced. Honeycrisp or Fuji work well

– *Celery*: 2 stalks, diced

– *Dried cranberries*: ½ cup

– *Walnuts*: ½ cup, roughly chopped and toasted

– *Fresh parsley*: ¼ cup, chopped

– *Lemon juice*: 2 tbsp

– *Olive oil*: 3 tbsp

– *Honey*: 1 tbsp

– *Dijon mustard*: 1 tsp

– *Salt & pepper*: To taste

*Instructions:*

1. *Toast walnuts*: Dry toast in a skillet over medium heat 2-3 min until fragrant. Let cool.

2. *Prep fruit*: Dice apples and toss immediately with lemon juice to prevent browning.

3. *Make dressing*: Whisk olive oil, honey, Dijon mustard, salt, and pepper in a bowl.

4. *Combine*: In a large bowl, mix apples, celery, cranberries, walnuts, and parsley. Pour dressing over and toss.

5. *Serve*: Eat right away for max crunch, or chill 20 min if you want the flavors to meld.

*Tip*: Use a mix of red and green apples for color and flavor contrast. Toasting the walnuts makes a big difference, don’t skip it.