Cranberry Citrus Mixed Greens (Printable)

Tart cranberries, juicy citrus, and crisp greens come together in a vibrant, refreshing blend.

# What You’ll Need:

→ Greens

01 - 6 cups mixed salad greens (baby spinach, arugula, romaine), washed and dried

→ Fruits

02 - 1 large orange, peeled and segmented
03 - 1/2 cup dried cranberries
04 - 1/2 cup pomegranate seeds (optional)
05 - 1 small grapefruit, peeled and segmented (optional)

→ Nuts & Cheese

06 - 1/3 cup toasted pecans or walnuts, roughly chopped
07 - 1/4 cup crumbled feta or goat cheese

→ Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 tablespoon fresh orange juice
11 - 1 teaspoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until well emulsified.
02 - In a large salad bowl, mix the greens with orange segments, dried cranberries, pomegranate seeds, and grapefruit segments if using.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted pecans or walnuts and crumbled feta or goat cheese over the salad.
05 - Serve the salad immediately to enjoy at peak freshness.

# Expert Advice:

01 -
  • It takes less time to make than it does to decide what to wear, but looks like you planned it for days.
  • The sweet-tart combo wakes up your taste buds without feeling heavy or complicated.
  • You can toss it together with whatever citrus is cheapest at the store that week.
02 -
  • Dry your greens completely after washing or the dressing will slide right off and puddle at the bottom.
  • Don't dress the salad more than five minutes before serving or it turns into a sad, soggy mess.
  • If you're bringing this somewhere, pack the dressing separately and toss it right before people eat.
03 -
  • Use a serrated knife to peel and segment citrus over a bowl so you catch all the juice and toss it into the dressing.
  • Toast your nuts in a dry pan over medium heat and watch them constantly because they go from golden to burnt in about ten seconds.
  • Taste the dressing before you add it to the salad and adjust the honey or lemon juice until it makes you want to lick the spoon.

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