Pin it I threw this salad together one December afternoon when my sister announced she was bringing unexpected guests to dinner. The fridge offered little help, but a bag of cranberries and some leftover walnuts turned into something unexpectedly beautiful. The colors alone made everyone pause before sitting down. It became my go-to whenever I need something quick that looks like I planned it all week.
The first time I served this, my friend who claims to hate salad went back for seconds. She kept asking what made it taste so bright, and I realized it was the orange vinaigrette cutting through the richness of the cheese. Now she requests it every time we host together. It taught me that even skeptics can be won over with the right balance.
Ingredients
- Mixed salad greens: I use a mix of arugula for peppery bite, spinach for softness, and romaine for crunch. Prewashed bags save time, but if you wash your own, spin them completely dry or the dressing will slide right off.
- Fresh or dried cranberries: Fresh cranberries add a tart pop that wakes up your palate, while dried ones bring concentrated sweetness. If using dried, look for ones without too much added sugar so they don't overpower the vinaigrette.
- Walnut halves: Toasting them for five minutes in a dry skillet transforms their flavor from flat to nutty and warm. I learned this after serving them raw once and realizing how much depth I had been missing.
- Red onion: Slice it as thin as you can manage. Thick slices can be sharp and overwhelming, but delicate ribbons add just enough bite without taking over.
- Apple: A crisp variety like Honeycrisp or Granny Smith holds up best and won't turn mushy. I slice mine right before serving so they stay bright and don't brown.
- Goat cheese or feta: Goat cheese is creamy and mild, feta is salty and crumbly. Both work beautifully, so pick whichever you are in the mood for or have on hand.
- Orange juice: Freshly squeezed makes all the difference. Bottled juice tastes flat in comparison, and you only need one orange to get what you need.
- Apple cider vinegar: It adds a subtle fruity tang that complements the orange without fighting it. White wine vinegar works in a pinch, but cider vinegar feels more at home here.
- Dijon mustard: This is what holds the dressing together and gives it body. Yellow mustard is too mild, so stick with Dijon for the right texture and flavor.
- Honey or maple syrup: Just a touch to round out the acidity. I have used both and honestly cannot tell the difference once everything is tossed together.
- Extra-virgin olive oil: Use something you would happily dip bread in. The oil is half the dressing, so quality matters here more than in cooked dishes.
Instructions
- Build the salad base:
- Toss the greens, cranberries, walnuts, onion, and apple slices into a large bowl. Do not worry about arranging anything yet, just get it all in there. The tossing later will make it look effortless.
- Make the vinaigrette:
- Whisk the orange juice, vinegar, mustard, and honey together until smooth. Drizzle in the olive oil slowly while whisking constantly so it emulsifies into a silky dressing instead of separating. Season with salt and pepper, then taste it on a leaf to see if it needs adjusting.
- Dress and finish:
- Pour the vinaigrette over the salad right before serving and toss gently with your hands or two big spoons. Scatter the cheese on top, letting some pieces fall into the greens and others sit proudly on the surface.
Pin it One Thanksgiving, I made a double batch of this and watched it disappear before the turkey was even carved. My uncle, who usually skips salad entirely, stood by the bowl with a fork and just kept eating. That is when I knew this recipe had earned its place at the table.
Make It Your Own
Pomegranate seeds add jewel-like bursts of juice and a deeper ruby color if you want to make it even more festive. Roasted pumpkin seeds bring extra crunch and a hint of earthiness that plays well with the walnuts. If you want bolder flavor, swap the goat cheese for blue cheese, but use a light hand because it can dominate quickly.
Pairing Suggestions
This salad pairs beautifully with roasted chicken, grilled salmon, or a simple pasta dish. For wine, a crisp Sauvignon Blanc highlights the citrus notes, while a light Pinot Noir complements the cranberries and walnuts without overpowering the greens. I have also served it alongside crusty bread and called it lunch.
Storage and Timing
You can prep all the ingredients a few hours ahead and keep them separate in the fridge. The vinaigrette holds for up to three days in a sealed jar, just shake it well before using. Once dressed, the salad does not keep, so only toss what you plan to eat immediately.
- Toast the walnuts in advance and store them in an airtight container to save time.
- Slice the apple last to prevent browning, or toss the slices in a little lemon juice.
- Leftover dressing is excellent drizzled over roasted vegetables or grain bowls.
Pin it This salad has become my quiet tradition, the dish I make when I want something that feels special without the stress. I hope it brings the same easy joy to your table.
Recipe FAQs
- → What greens work best in this salad?
Mixed greens like arugula, spinach, and romaine provide a fresh, crisp base with varying textures and flavors.
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries offer a tart sweetness that complements the walnuts and vinaigrette well.
- → How do I toast walnuts for this dish?
Toast walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned.
- → Is there a way to make the vinaigrette less sweet?
Reduce or omit the honey/maple syrup and adjust seasoning to taste for a tangier dressing.
- → What cheese alternatives can I use?
Feta or goat cheese works best, but blue cheese adds a bold flavor, or simply omit for a dairy-free option.