Seasonal Cranberry Walnut Salad (Printable)

Fresh greens with cranberries, toasted walnuts, and a bright orange vinaigrette blend for a festive touch.

# 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 oz crumbled goat cheese or feta

→ Orange Vinaigrette

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

# How-To Steps:

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 until blended. Gradually whisk in olive oil until emulsified; season with salt and pepper.
03 - Pour the orange vinaigrette over the salad mixture 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 faster than most people can set the table.
  • The sweet-tart-savory balance means even picky eaters go back for seconds.
  • You can prep everything ahead and toss it at the last second so it stays crisp.
02 -
  • Don't dress this salad more than five minutes before serving or the greens will wilt and the apples will start to brown.
  • If your vinaigrette breaks and looks separated, add a tiny splash of warm water and whisk again until it comes back together.
03 -
  • Toast the walnuts in a dry skillet over medium heat for about five minutes, shaking the pan often, until they smell nutty and warm.
  • If you're using dried cranberries and they seem too hard, soak them in warm water for ten minutes and drain before adding them to the salad.
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