Cranberry and Walnut Salad
This cranberry and walnut salad features crisp mixed greens, tart dried cranberries, buttery toasted walnuts, and creamy cheese tossed in a tangy balsamic vinaigrette. It’s a fresh, colorful, and satisfying healthy dinner salad perfect for any occasion.
Equipment
- large salad bowl
- small skillet
- whisk
Ingredients
- 6 cups mixed greens (spring mix, arugula, or spinach)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
- 1/3 cup feta or goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1 medium apple, thinly sliced (optional)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- salt and black pepper, to taste
Instructions
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden. Set aside to cool.
- Wash and thoroughly dry the mixed greens. Add them to a large salad bowl.
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
- Add dried cranberries, toasted walnuts, red onion, apple slices (if using), and crumbled cheese to the greens.
- Drizzle with vinaigrette just before serving and toss gently to combine. Serve immediately.
Notes
Toast the walnuts for maximum flavor and dress the salad just before serving to keep the greens crisp. Easily customize with apples, protein, or grains to make it a complete meal.