Seasonal Cranberry Walnut Salad (Printable)

Festive mix of greens, cranberries, walnuts, and orange vinaigrette with goat cheese or feta.

# What You'll 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

# How to Make It:

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

# Expert Advice:

01 -
  • It looks impressive but comes together in the time it takes to set the table.
  • The sweet-tart cranberries and creamy goat cheese make every bite feel like a little celebration.
  • You can toss it together with whatever greens you have on hand and it still tastes restaurant-quality.
02 -
  • Don't dress the salad until you're ready to eat; once the vinaigrette hits the greens, they start to wilt and lose their crunch.
  • Toast the walnuts until they smell nutty and just begin to darken; burnt walnuts turn bitter and ruin the whole dish.
03 -
  • Whisk the dressing in a jar with a tight lid and shake it hard; it emulsifies faster and you can store any leftovers right in the same container.
  • Taste a dressed leaf before serving and adjust the salt or honey; every batch of greens and fruit is a little different, and a small tweak makes it perfect.
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