Emerald Cranberry Herb Salad (Printable)

Vibrant greens with cranberries, toasted nuts, herbs, and a flavorful light dressing.

# What You’ll Need:

→ Greens

01 - 4 cups baby spinach leaves
02 - 2 cups arugula

→ Fruits & Nuts

03 - ½ cup dried cranberries
04 - ½ cup toasted walnuts or pecans, roughly chopped

→ Herbs

05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh chives, finely sliced

→ Cheese (optional)

07 - ½ cup crumbled feta or goat cheese

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon white balsamic vinegar or apple cider vinegar
10 - 1 teaspoon honey
11 - ½ teaspoon Dijon mustard
12 - ¼ teaspoon sea salt
13 - ⅛ teaspoon freshly ground black pepper

# How-To Steps:

01 - Place spinach, arugula, dried cranberries, toasted nuts, parsley, and chives in a large bowl.
02 - Whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until completely emulsified and smooth.
03 - Drizzle the vinaigrette evenly over the salad mixture and toss gently with tongs to coat all leaves thoroughly.
04 - Crumble feta or goat cheese over the top if desired. Serve immediately while greens remain crisp.

# Expert Advice:

01 -
  • The white balsamic dressing ties everything together without overpowering the delicate herbs
  • It comes together in literally fifteen minutes but looks like something from a restaurant menu
02 -
  • Never dress this salad more than fifteen minutes before serving or it goes sad and wilted
  • The nuts lose their crunch overnight, so add them fresh if making ahead
03 -
  • Dry your greens completely with a salad spinner or towels, wet greens make dressing slide right off
  • Use a jar with a lid for the dressing and shake it, easier than whisking and stores well

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