Skip to content

Crisp and Refreshing: Green Salad with Apples, Avocado, Cranberries, in Miso Dressing

When it comes to a vibrant and satisfying salad, this Green Salad with Apples, Avocado, Cranberries in Miso Dressing is a true masterpiece. It’s a symphony of flavours, textures, and colours that come together to create a delightful and nutritious dish. From the crisp bite of fresh apples to the creaminess of avocado, the tartness of cranberries, and the earthy richness of nuts and seeds, every element plays a crucial role in making this salad a culinary sensation.

To elevate the dish to another level, I add a White Miso Dressing that brings a harmonious blend of umami, sweetness, and zesty notes. This dressing adds depth and complexity to the salad, tying all the ingredients together in perfect unison.

This Green Salad with Apples, Avocado, Cranberries, and a Miso Dressing is not just a salad but a culinary experience combining healthfulness and indulgence in every mouthful. Enjoy it as a vibrant side dish, or add grilled chicken or tofu for a complete and satisfying meal.

Basic Ingredients for Green Salad with Apples, Avocado, Cranberries, and a Miso Dressing


Spring Greens Salad Blend: The base of your salad, spring greens provide a medley of textures and flavours, from tender baby spinach to peppery arugula and crisp lettuces, creating a diverse and appealing foundation.

Kale Leaves: Chopped kale leaves introduce a robust and hearty texture to the salad.

Granny Smith Apple(s): Thinly sliced Granny Smith apples contribute a refreshing and tangy crunch that balances the sweetness of other ingredients, adding a burst of natural flavour.

Avocado: Creamy avocado slices provide a velvety richness and a source of healthy fats, making the salad more satisfying and nutritious.

Dried Cranberries: Dried cranberries offer a delightful sweet-tart contrast, infusing a burst of flavour and a chewy texture that complements the greens.

Pumpkin Seeds: Pumpkin seeds add a delightful crunch and earthy nuttiness.

Chopped Raw Pecans: Raw pecans bring a layer of richness and depth to the salad with their buttery flavour and crunchiness.

White Miso Dressing:

White Miso Paste: White miso paste offers a unique umami flavour that enhances the overall complexity of the dressing.

Honey: Honey provides a natural sweetness that balances the savoury and acidic components of the dressing, adding a touch of sweetness to the salad.

Olive Oil: Olive oil creates a smooth and silky texture for the dressing.

Lemon Juice: Lemon juice lends a refreshing and zesty note to the dressing, brightening up the flavours of the salad.

Grated Ginger: Grated ginger adds subtle warmth and depth to the dressing, creating a harmonious balance of flavours.

Sesame Oil: Sesame oil introduces a nutty undertone, enhancing the overall umami profile of the dressing.

Rice Vinegar: Rice vinegar provides gentle acidity, contributing to the balanced and tangy flavour of the dressing.

alternative ingredients

Greens: Experiment with different salad greens like mixed baby greens, arugula, or butter lettuce.

Apples: If Granny Smith apples are not available, consider using Fuji, Honeycrisp, or another tart apple variety.

Kale: Substitute kale with baby spinach, Swiss chard, or thinly sliced Brussels sprouts.

Avocado: Try using ripe pear or cucumber slices for a creamy and refreshing alternative.

Dried Cranberries: Swap dried cranberries with dried cherries, raisins, or pomegranate seeds for varying bursts of sweetness.

Pumpkin Seeds: Sunflower seeds, almonds, or walnuts can be used instead of pumpkin seeds.

Pecans: Substitute pecans with cashews, pine nuts, or hazelnuts.

White Miso Paste: If you can’t find white miso paste, use yellow or red miso paste for a different depth of flavour.

Honey: Maple syrup, agave nectar, or a pinch of brown sugar can replace honey.

Rice Vinegar: Apple cider vinegar or white wine vinegar can be used as an alternative.

Preparation Tips for Green Salad with Apples, Avocado, Cranberries, and a Miso Dressing

  • To prevent apples and avocado from browning, toss them in a bit of lemon juice before adding them to the salad.
  • Massage kale leaves with a small amount of olive oil and lemon juice to soften their texture and reduce bitterness.

Serving Tips for Green Salad with Apples, Avocado, Cranberries, and a Miso Dressing

  • Serve the salad as a side dish or add grilled chicken, shrimp, or tofu to turn it into a hearty main course.
  • Garnish with additional nuts, seeds, or grated cheese for added flavour and texture.

storage tips

  • Store leftover salad and dressing separately in airtight containers in the refrigerator.
  • Consume within 1-2 days for the best taste and texture. The dressing can be stored for a more extended period but may require remixing before use due to separation.

Green Salad with Apples, Avocado & Cranberries

5 from 1 vote
Servings: 6 people
Prep Time: 10 minutes


Green Salad:

  • 150 g (about 5 cups) of a mixed greens salad blend
  • 100 g kale leaves
  • 1 large or 2 small granny smith apple(s), thinly slice
  • 1 ripe avocado, sliced
  • cup dried cranberries
  • ¼ cup pumpkin seeds
  • ¼ cup chopped raw pecans
  • 2 tbsp chia seeds

White Miso Dressing:

  • 2 tbsp white miso paste
  • 2 tbsp honey
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • ½ tsp grated ginger
  • 1 tsp sesame oil
  • ¼ cup rice vinegar
  • salt and pepper, to taste


  • In a cup or jar, whisk together the white miso paste, honey, olive oil, lemon juice, grated ginger, sesame oil, and rice vinegar until they meld into a well-balanced dressing. Season with a pinch of salt and a dash of pepper.
  • Begin with a generous bed of spring greens and chopped kale leaves on a large plate. The combination of the two provides both tenderness and crunch.
  • Arrange the thinly sliced Granny Smith apples, dried cranberries, pumpkin seeds, creamy avocado slices, raw pecans, and nutrient-packed chia seeds on top of the greens.
  • Drizzle the salad with just enough of the White Miso Dressing to lightly coat the leaves once tossed. You might not need all of it, so start with a bit and add more to your taste.
  • With care, toss all the ingredients together, ensuring that the dressing lightly caresses each leaf. The result is a harmonious blend of flavours, textures, and colours that's ready to delight your taste buds.

Did you make this recipe?

Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!

Add a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  • Naima

    5 stars
    Tried this last night and it was amazing ! especially the dressing. Will definitely be exploring other recipes

  • Maham

    Hey! This looks great. Any good alternative to Miso Paste? I can’t find it in my city.

    • Zahra Abdalla

      Thank you, you can use mustard instead.

Get new recipes, meal planners, and creative entertaining ideas