Seasonal Cranberry Walnut Salad (Print Version)

Fresh greens, cranberries, walnuts, and citrus dressing come together in a lively, festive salad.

# What You Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, spinach, romaine)
02 - 1 cup fresh or dried cranberries
03 - 1 cup toasted walnut halves
04 - 1 small red onion, thinly sliced
05 - 1 large apple, cored and thinly sliced
06 - 3.5 ounces crumbled goat cheese or feta

→ Orange Vinaigrette

07 - 1/4 cup freshly squeezed orange juice
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1/4 cup extra-virgin olive oil
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large bowl, mix the salad greens, cranberries, toasted walnuts, thinly sliced red onion, and apple slices.
02 - Whisk together orange juice, apple cider vinegar, Dijon mustard, and honey in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and black pepper.
03 - Pour the vinaigrette over the salad and toss gently to combine all ingredients evenly.
04 - Sprinkle crumbled goat cheese or feta on top and serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours but takes fifteen minutes from start to finish.
  • The sweet, tart, and creamy balance makes every bite feel like a small celebration.
  • You can adjust every element based on who is sitting at your table.
02 -
  • Do not dress the salad until the last possible second or the greens will wilt and lose their snap.
  • Toasting the walnuts is non-negotiable, raw walnuts taste like cardboard and ruin the texture.
03 -
  • Use your hands to toss the salad gently so the greens do not bruise and the ingredients distribute evenly.
  • Taste the vinaigrette before pouring it over and adjust the sweetness or acidity to match your mood.
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