Cranberry Citrus Mixed Greens

I threw this salad together one November afternoon when I needed something bright to cut through all the heavy holiday food. The cranberries were sitting in my pantry from Thanksgiving prep, and I had a grapefruit rolling around that was about to go soft. What started as fridge cleanup turned into the most requested dish at every winter gathering since.

My neighbor once asked if I'd cater her book club after I brought this over during a snowstorm. She said it felt like eating sunshine, which made me laugh because I'd made it in my pajamas while waiting for the power to come back on. Sometimes the best meals happen when you're not trying to impress anyone.

Ingredients

• Mixed salad greens: I use whatever looks perkiest at the store, but baby spinach and arugula give you that peppery bite that balances the sweetness.
• Orange: Navel oranges are easiest to peel and segment without making a mess all over your cutting board.
• Dried cranberries: They add chewiness and a punch of tart flavor that fresh cranberries can't match without extra sugar.
• Pomegranate seeds: These are optional but they pop in your mouth and make the whole thing feel fancy for basically no effort.
• Grapefruit: If you like bitter notes, throw it in, but I skip it when I'm serving picky eaters.
• Pecans or walnuts: Toast them in a dry skillet for three minutes and your kitchen will smell like a bakery.
• Feta or goat cheese: Goat cheese is creamier and a little tangy, feta is sharper and crumbles better.
• Extra-virgin olive oil: Use the good stuff here because you'll actually taste it.
• Lemon juice and orange juice: Fresh squeezed makes a difference, but I've used the bottled kind in a pinch and no one noticed.
• Honey or maple syrup: Just enough sweetness to round out the acid without turning it into dessert.
• Dijon mustard: This is what makes the dressing cling to the greens instead of pooling at the bottom of the bowl.

Instructions

Make the dressing:

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until it looks smooth and slightly thick. If it separates, just whisk it again right before you use it.

Build the salad base:

Toss the greens, orange segments, cranberries, pomegranate seeds, and grapefruit if you're using it into a big bowl. Don't dump the dressing on yet or everything will wilt before you serve it.

Dress and toss:

Drizzle the dressing over the greens and toss gently with your hands or tongs until everything glistens but isn't drowning. You want every leaf lightly coated, not soaked.

Finish and serve:

Scatter the toasted nuts and cheese on top right before you bring it to the table. Serve it immediately while the greens are still crisp and cold.

Save

The first time I made this for a potluck, someone asked if I'd gone to culinary school. I laughed because I'd literally just chopped fruit and opened a bag of greens. That's when I realized that fresh ingredients and a little acid can make you look like a genius without any real effort.

Serving Suggestions

This salad works as a starter before something rich like roasted chicken or pasta, but I've also eaten it as lunch with a hunk of crusty bread. If you want to make it more filling, toss in some grilled chicken, warm chickpeas, or even leftover turkey. It's one of those recipes that adapts to whatever you need it to be.

Substitutions and Swaps

Ran out of pecans? Use almonds or sunflower seeds. No goat cheese? Shaved Parmesan works just as well. I've swapped the orange for clementines, the cranberries for dried cherries, and the lemon juice for white wine vinegar. The core idea stays the same: something green, something sweet, something tangy, something crunchy.

Storage and Leftovers

Honestly, this doesn't keep well once it's dressed. If you have leftovers, store the undressed greens and toppings separately in the fridge and the dressing in a jar. You can shake the jar to re-emulsify the dressing and build a fresh bowl the next day. I've done this for meal prep and it works beautifully for up to three days.

• Keep the dressing in a sealed jar in the fridge for up to a week.
• Store toasted nuts in an airtight container so they stay crunchy.
• Prep all your ingredients in advance and assemble right before serving for the crispest result.

Save

This salad has become my go-to whenever I need something that feels special but doesn't stress me out. It's bright, it's easy, and it makes people happy without making me tired.

Recipe FAQs

→ What types of greens work best in this salad?

Mixed salad greens like baby spinach, arugula, and romaine create a balanced texture and flavor, but any crisp greens can be used.

→ Can I substitute the nuts used in the salad?

Yes, pecans or walnuts are great toasted options, but you can also try almonds or omit nuts for allergies.

→ How is the dressing prepared for this salad?

Whisk together extra-virgin olive oil, fresh lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified for a bright, tangy coating.

→ Are there optional fruits to add for extra flavor?

Yes, pomegranate seeds and grapefruit segments can be included to boost sweetness and tartness.

→ What are good serving suggestions?

Serve immediately as a festive side or light starter. It pairs well with Sauvignon Blanc or sparkling white wine.

→ How can I add protein to this dish?

Top with grilled chicken or chickpeas to elevate the nutritional profile without altering the refreshing character.