Toss all the salad ingredients together in a bowl.
Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Heat oven to 375 degrees.
Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well.
Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.
Preheat oven to 425°F.
Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).