Pin It I threw this salad together one December afternoon when unexpected guests called to say they were stopping by. The fridge had leftover greens, a bag of cranberries I'd bought for baking, and some walnuts in the pantry. What started as improvisation turned into something people asked me to make again every holiday season. The colors alone feel like a celebration, and the tart-sweet-crunchy contrast keeps everyone coming back for seconds.
The first time I brought this to a potluck, someone asked if I was a caterer. I laughed because I'd literally assembled it in the car with containers I packed separately. That taught me that fresh ingredients and a good vinaigrette can make anything feel special. Now I keep toasted walnuts in a jar and cranberries in the freezer so I can pull this together whenever the occasion calls for something a little brighter than usual.
Ingredients
- Mixed salad greens: Use a blend with different textures like peppery arugula, tender spinach, and crisp romaine for variety in every forkful.
- Fresh or dried cranberries: Fresh cranberries add a tart pop, dried ones bring sweetness, so pick based on what mood you want the salad to have.
- Walnut halves, toasted: Toasting them in a dry skillet for a few minutes releases their oils and makes them taste richer and less bitter.
- Red onion, thinly sliced: Slice them paper thin so they add sharpness without overpowering the other flavors.
- Apple, cored and thinly sliced: A crisp variety like Honeycrisp or Granny Smith holds up better and won't turn mushy when tossed.
- Crumbled goat cheese or feta: Goat cheese is creamy and mild, feta is salty and crumbly, either one adds that rich contrast the salad needs.
- Freshly squeezed orange juice: Fresh juice makes the vinaigrette taste brighter than bottled, and you only need one orange.
- Apple cider vinegar: It has a gentle tang that plays nicely with the sweetness of the honey and orange.
- Dijon mustard: This helps the dressing emulsify and adds a subtle sharpness that balances the sweetness.
- Honey or maple syrup: Just a touch smooths out the acidity and brings everything together.
- Extra-virgin olive oil: Use a good one here since the dressing is simple and the olive oil flavor really comes through.
- Salt and freshly ground black pepper: Season the dressing to taste, it should be just barely salty and peppery enough to wake up the greens.
Instructions
- Prepare the salad base:
- In a large salad bowl, combine the mixed greens, cranberries, toasted walnuts, red onion, and apple slices. Keep everything loose and airy so the dressing can coat evenly later.
- Make the orange vinaigrette:
- In a small bowl or jar, whisk together the orange juice, apple cider vinegar, Dijon mustard, and honey until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing thickens and comes together, then season with salt and pepper to taste.
- Dress and toss the salad:
- Drizzle the vinaigrette over the salad just before serving and toss gently with clean hands or salad tongs. You want every leaf lightly coated, not drenched.
- Finish and serve:
- Scatter the crumbled goat cheese or feta over the top. Serve immediately while the greens are still crisp and the apples haven't started to brown.
Pin It This salad became my go to when I needed something that felt festive without the stress of complicated recipes. One Thanksgiving, I made a double batch and set it out in a big wooden bowl, and it disappeared before the turkey was even carved. People stood around the table picking at it with their fingers, laughing and talking, and I realized that sometimes the simplest thing ends up being the most memorable.
How to Toast Walnuts Perfectly
I used to skip this step until I tasted the difference. Heat a dry skillet over medium heat, add the walnuts in a single layer, and shake the pan every 30 seconds or so. They'll start to smell toasty and turn a shade darker after about three to four minutes. Pull them off the heat immediately and transfer them to a plate so they don't keep cooking in the hot pan.
Choosing the Right Greens
A mix of textures makes this salad more interesting to eat. Arugula adds a peppery bite, spinach brings tenderness, and romaine gives you that satisfying crunch. Avoid delicate lettuce like butter lettuce here because it wilts too quickly once dressed. If you can only find one type of green, go with baby spinach or a spring mix and it'll still be great.
Make Ahead Tips and Variations
You can prep everything a few hours ahead and store the components separately in the fridge. Keep the greens washed and dried in a container lined with paper towels, slice the apples and toss them with a little lemon juice to prevent browning, and store the dressing in a jar. When it's time to serve, just toss everything together and you're done.
- Add pomegranate seeds for extra bursts of sweetness and a jewel like look.
- Swap blue cheese for goat cheese if you want something sharper and more pungent.
- Throw in roasted pumpkin seeds or sunflower seeds for a different kind of crunch.
Pin It This salad has a way of making any meal feel a little more special, whether it's a quiet weeknight dinner or a table full of people. I hope it becomes one of those recipes you reach for when you want something fresh, beautiful, and ridiculously easy.
Recipe FAQs
- → What type of greens work best for this salad?
Mixed salad greens like arugula, spinach, and romaine offer a balanced texture and flavor that complements the other ingredients well.
- → Can I substitute the walnuts with other nuts?
Yes, toasted pecans or almonds can be used as alternatives to walnuts, providing a different but delicious crunch.
- → How should I prepare the orange vinaigrette dressing?
Whisk together freshly squeezed orange juice, apple cider vinegar, Dijon mustard, and honey. Slowly add olive oil while whisking until emulsified, then season with salt and pepper.
- → What cheese options can be used in this salad?
Crumbled goat cheese or feta add a tangy creaminess, but blue cheese can also be used for a bolder flavor or omitted for a vegan option.
- → Are there any suggested pairings to serve with this salad?
This salad pairs well with a crisp Sauvignon Blanc or a light Pinot Noir, enhancing the festive flavors.