Save I threw this salad together on a chilly November afternoon when unexpected guests showed up an hour before dinner. The cranberries were left over from a baking project, the walnuts were stashed in the freezer, and somehow it all came together into something that looked like I'd planned it for weeks. Everyone kept asking for the recipe, and I realized sometimes the best dishes happen when you're just working with what you have.
Last Thanksgiving, my sister-in-law brought a version of this to dinner and it disappeared before the turkey was even carved. I watched people pile it onto their plates like it was the main event. That's when I knew I needed to figure out my own take on it, something with enough brightness to cut through all the heavy holiday food.
Ingredients
- Mixed salad greens: I go for a mix with arugula because the peppery bite plays well against the sweet fruit, but use whatever looks freshest at the store.
- Fresh or dried cranberries: Fresh ones give you that sharp pop of tartness, dried ones add chewiness and a hint of sweetness without overwhelming anything.
- Walnut halves, toasted: Toasting them is non-negotiable, it brings out this deep, almost buttery flavor that raw walnuts just don't have.
- Red onion, thinly sliced: Slice these as thin as you can manage, they add sharpness without taking over the whole bowl.
- Apple, cored and thinly sliced: A crisp variety like Honeycrisp or Granny Smith holds up best and doesn't turn mushy when dressed.
- Goat cheese or feta: Goat cheese is tangy and creamy, feta is saltier and crumbles beautifully, either one works depending on your mood.
- Freshly squeezed orange juice: The brightness here is everything, bottled juice tastes flat by comparison.
- Apple cider vinegar: It adds a fruity sharpness that echoes the apples and cranberries without being too harsh.
- Dijon mustard: This is what holds the vinaigrette together and gives it a subtle backbone.
- Honey or maple syrup: Just enough sweetness to balance the acid, I usually reach for honey but maple syrup works if that's what you have open.
- Extra-virgin olive oil: Use something you'd happily dip bread into, the flavor really comes through in a simple dressing like this.
Instructions
- Build the salad base:
- Toss the greens, cranberries, walnuts, onion, and apple into your largest bowl. I like to spread everything out so each forkful gets a little bit of everything.
- Make the vinaigrette:
- Whisk the orange juice, vinegar, mustard, and honey together until smooth, then slowly pour in the olive oil while whisking hard so it emulsifies into a silky dressing. Taste it and add salt and pepper until it sings.
- Dress and toss:
- Pour the vinaigrette over the salad right before you're ready to serve and toss gently with your hands or tongs. You want everything lightly coated, not swimming in dressing.
- Finish with cheese:
- Crumble the goat cheese or feta over the top and serve immediately while the greens are still crisp.
Save One winter evening, I made this for a small dinner party and forgot to put out the cheese until halfway through the meal. People were already raving about it, and when I brought out the goat cheese bowl, they practically fought over it. Sometimes the best compliment is watching a dish disappear without a word.
Storing and Making Ahead
You can prep all the components separately and store them in the fridge for up to a day. Keep the greens in a damp paper towel, the dressing in a jar, and the toppings in their own containers. When it's time to eat, just toss everything together and it tastes like you just made it from scratch.
Swaps and Variations
If you want to make this vegan, skip the cheese or swap in some roasted chickpeas for protein and crunch. Pomegranate seeds are gorgeous here if cranberries aren't your thing, and pecans work just as well as walnuts if that's what you've got. I've also used pear instead of apple when that's what looked good at the market, and it was just as delicious.
Pairing and Serving Ideas
This salad shines next to roasted chicken, grilled salmon, or honestly any rich main dish that needs something bright and crunchy to balance it out. I've served it at Thanksgiving, Christmas, and random Tuesday nights when I wanted something that felt a little special.
- A crisp Sauvignon Blanc or a light Pinot Noir both work beautifully with the fruit and cheese.
- If you're serving a crowd, double the recipe and use your biggest platter so people can help themselves.
- Leftovers don't really hold up once dressed, so only make what you'll eat in one sitting.
Save This salad has become my go-to whenever I need something that looks like effort but doesn't actually require much. It's taught me that sometimes the simplest combinations are the ones people remember long after the meal is over.
Recipe FAQs
- → What type of greens work best in this salad?
Mixed greens like arugula, spinach, and romaine provide a balanced texture and mild bitterness that complement the sweeter ingredients.
- → Can I substitute walnuts for other nuts?
Yes, toasted pecans or almonds can be used for a similar crunch and flavor profile, though walnuts offer a distinctive earthiness.
- → How is the orange vinaigrette prepared?
Whisk together fresh orange juice, apple cider vinegar, Dijon mustard, and honey, then slowly add olive oil to emulsify the dressing before seasoning with salt and pepper.
- → What cheese options complement this salad?
Crumbled goat cheese or feta add creamy tanginess. For a stronger taste, blue cheese can be substituted, or omitted for a vegan-friendly dish.
- → Are there suggested variations for added texture?
Adding pomegranate seeds or roasted pumpkin seeds can enhance texture and introduce additional flavor notes.