Cranberry Winter Greens Salad (Printable)
A bright winter salad combining mixed greens, dried cranberries, nuts, and citrus vinaigrette.
# What You’ll Need:
→ Greens
01 - 6 cups mixed winter greens (baby kale, spinach, arugula, or Swiss chard), washed and dried
→ Fruits & Nuts
02 - 1/2 cup dried cranberries
03 - 1/3 cup toasted pecans or walnuts, roughly chopped
04 - 1 small apple, thinly sliced (optional)
→ Cheese (optional)
05 - 1/4 cup crumbled goat cheese or feta
→ Vinaigrette
06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon fresh orange juice
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Whisk olive oil, orange juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined. Adjust seasoning as needed.
02 - Combine the mixed winter greens, dried cranberries, toasted nuts, and apple slices (if using) in a large salad bowl.
03 - Drizzle vinaigrette over the salad and toss gently to evenly coat all ingredients.
04 - Sprinkle crumbled goat cheese or feta atop the salad just before serving.
05 - Serve immediately as a starter or light main course.
# Expert Advice:
01 -
- It tastes fancy but comes together faster than you'd think, perfect for when you want something impressive without the fuss.
- The tartness of cranberries against peppery greens feels like a small celebration in every bite.
- It pairs beautifully with almost anything, or stands completely on its own as a light dinner.
02 -
- Dry your greens thoroughly—I learned this the hard way when a wet salad turned into a soggy disappointment that diluted the entire vinaigrette.
- Make the vinaigrette before you touch the greens, and taste it on its own; it should be balanced and bold enough to stand up to the earthiness of kale.
03 -
- Toast your own nuts if you have time; the flavor is completely different from store-bought and worth the five minutes it takes.
- Make the vinaigrette a day ahead and let the flavors marry overnight—it only gets better.