Save I threw this salad together one December afternoon when my sister announced she was bringing her new vegan boyfriend to dinner and I panicked. The goat cheese stayed optional, the colors looked like a holiday card, and everyone went quiet for a moment after the first bite. Sometimes the best recipes are born from mild chaos and the contents of a well-stocked pantry.
My neighbor once told me she served this at a book club meeting and three people asked for the recipe before dessert even arrived. There is something about the way the cranberries catch the light and the walnuts add that deep toasted crunch that makes people lean in. It has become my go-to whenever I need to impress without breaking a sweat.
Ingredients
- Mixed salad greens: I like using arugula for pepper, spinach for softness, and romaine for crunch, but any combination works as long as the leaves are dry and cold.
- Fresh or dried cranberries: Fresh cranberries add a tart pop, but dried ones bring a chewy sweetness that balances the vinaigrette beautifully.
- Walnut halves: Toast them in a dry skillet until fragrant or they will taste flat and forgettable.
- Red onion: Slice it thin as paper and soak in cold water for five minutes if the sharpness bothers you.
- Apple: A crisp variety like Honeycrisp or Granny Smith holds up better and does not brown as fast.
- Goat cheese or feta: Goat cheese is creamy and mild, feta is salty and crumbly, both are perfect, and leaving it off keeps things vegan.
- Orange juice: Freshly squeezed makes all the difference, bottled juice tastes tired in comparison.
- Apple cider vinegar: It adds brightness without overpowering the orange.
- Dijon mustard: This is what holds the vinaigrette together and gives it body.
- Honey or maple syrup: Just a touch to round out the acidity and make the dressing sing.
- Extra-virgin olive oil: Use something you would dip bread in, the flavor comes through.
Instructions
- Combine the salad base:
- Toss the greens, cranberries, walnuts, onion, and apple slices in a large bowl. The colors alone will make you smile.
- Make the vinaigrette:
- Whisk the orange juice, vinegar, mustard, and honey together in a small bowl or jar until smooth. Drizzle in the olive oil slowly while whisking so it emulsifies into a silky dressing, then season with salt and pepper.
- Dress and serve:
- Pour the vinaigrette over the salad just before serving and toss gently with your hands or tongs. Top with the cheese and bring it to the table immediately while everything is still crisp.
Save The first time I made this for Thanksgiving, my uncle, who usually skips salad entirely, came back for seconds and asked if I had any extra dressing. That is when I knew this recipe had earned its place at the table. It is funny how something so simple can become the dish people remember most.
Customizing Your Salad
I have added pomegranate seeds when I had them on hand and the little jewel-like bursts made the whole thing feel even more festive. Roasted pumpkin seeds work beautifully too if someone at your table cannot eat walnuts. You can swap blue cheese for goat cheese if you want a bolder, funkier bite, or leave the cheese off entirely and no one will miss it.
Pairing and Serving
This salad pairs incredibly well with a crisp Sauvignon Blanc or a light Pinot Noir if you are serving wine. I have also brought it to potlucks alongside roasted chicken or grilled salmon and it never looks out of place. The vinaigrette is bright enough to stand on its own but gentle enough not to compete with richer main dishes.
Storing and Prep Ahead Tips
You can toast the walnuts, slice the onion and apple, and make the vinaigrette a few hours ahead of time. Keep everything separate in the fridge and assemble right before serving so nothing gets soggy. Leftover vinaigrette keeps in a jar for up to a week and is wonderful on roasted vegetables or grain bowls.
- Store the dressing in a sealed jar and shake it hard before using again.
- If your apple slices start to brown, toss them in a little lemon juice.
- Dried cranberries last forever in the pantry, fresh ones should be used within a few days.
Save This salad has become my quiet celebration whenever I need something beautiful, fast, and full of flavor. I hope it brings a little brightness to your table too.
Recipe FAQs
- → Can I substitute goat cheese with another cheese?
Yes, feta or blue cheese can be used to vary the flavor profile. For a dairy-free option, omit cheese entirely.
- → Are dried cranberries suitable for this salad?
Dried cranberries work well and provide tartness; ensure they do not contain added allergens if needed.
- → How can I add extra crunch to this salad?
Try adding pomegranate seeds or roasted pumpkin seeds for additional texture and flavor complexity.
- → What dressing complements the salad ingredients?
An orange vinaigrette with fresh orange juice, apple cider vinegar, Dijon mustard, and honey balances sweetness and acidity.
- → Is this salad suitable for gluten-free diets?
Yes, all the ingredients are naturally gluten-free, making it appropriate for gluten-sensitive individuals.