Pin it I tossed this salad together one December afternoon when unexpected guests showed up and all I had were odds and ends from the farmers market. The cranberries were almost too tart on their own, but once they mingled with the walnuts and that tangy orange dressing, everything clicked. Someone asked for the recipe before they even finished their plate. Ive made it for every gathering since, tweaking the greens or the cheese depending on whats fresh, and it never fails to feel both festive and effortless.
I brought this to a potluck once and watched people go back for thirds, scraping the bowl for the last walnut pieces soaked in dressing. A friend who claimed she didnt like salad asked if I could make it for her birthday dinner. That moment reminded me that food doesnt need to be complicated to feel special, it just needs to taste alive.
Ingredients
- Mixed salad greens: Use whatever looks crisp at the store, arugula adds pepper, spinach brings sweetness, and romaine gives crunch.
- Fresh or dried cranberries: Fresh ones are tart and juicy, dried ones are chewy and concentrated, either works but fresh feels more vibrant.
- Walnut halves: Toasting them for a few minutes releases their oils and turns them nutty and warm, dont skip this step.
- Red onion: Slice it thin so it adds bite without overpowering, soaking the slices in cold water for five minutes mellows the sharpness.
- Apple: A crisp variety like Honeycrisp or Granny Smith holds its shape and adds sweetness with every bite.
- Goat cheese or feta: Goat cheese is creamy and tangy, feta is salty and crumbly, both melt into the dressing beautifully.
- Orange juice: Freshly squeezed tastes brighter and less flat than bottled, and you only need one orange.
- Apple cider vinegar: It sharpens the dressing without making it harsh, balancing the sweetness of the honey.
- Dijon mustard: This emulsifies the vinaigrette and adds a subtle warmth that ties everything together.
- Honey or maple syrup: Just a touch smooths out the acidity and rounds out the flavor.
- Extra-virgin olive oil: Use something you enjoy tasting on its own, it carries the whole dressing.
Instructions
- Prep the base:
- Toss the greens, cranberries, walnuts, onion, and apple slices into a big bowl, spreading them out so every handful gets a mix. If youre using fresh cranberries, give them a quick rinse and pat them dry so they dont water down the dressing.
- Make the vinaigrette:
- Whisk the orange juice, vinegar, mustard, and honey in a small bowl until smooth, then drizzle in the olive oil slowly while whisking so it thickens and turns creamy. Taste it and add salt and pepper until it feels balanced, a little more honey if its too sharp, a pinch of salt if it tastes flat.
- Dress and toss:
- Pour the dressing over the salad just before serving and toss gently with your hands or tongs, making sure every leaf gets a light coating. You want it dressed, not drowned, save any extra dressing on the side.
- Finish and serve:
- Scatter the crumbled cheese over the top and serve immediately while the greens are still crisp and the apples havent started to brown. If youre making this ahead, keep the dressing separate and toss everything together at the last minute.
Pin it I made this for Thanksgiving one year and my uncle, who usually skips salad, ate two helpings and asked if I could teach him how to make the dressing. We stood in the kitchen later that night, whisking orange juice and olive oil, and he told me hed never realized vinaigrette was just ratios and taste. That conversation stuck with me longer than the meal itself.
Choosing Your Greens
The mix matters more than you think. Arugula brings a peppery edge that plays off the sweetness of the cranberries, spinach adds a soft mild backdrop, and romaine gives structure so the salad doesnt feel limp. I usually go heavier on arugula in the fall and spinach in the spring, following whatever looks brightest at the market. If you can only find one type, use it, but the blend creates layers of flavor that make each bite a little different.
Toasting Walnuts the Right Way
I used to just throw raw walnuts into salads until I tasted them toasted and realized what I was missing. Spread them on a dry skillet over medium heat and shake the pan every thirty seconds, watching for them to darken slightly and smell like warm bread. Pull them off the heat before they look done because theyll keep cooking for a minute. Let them cool before adding them to the salad or theyll wilt the greens on contact.
Make It Your Own
This salad is forgiving and loves improvisation. Swap the apple for pear when theyre in season, or add pomegranate seeds for little bursts of juice. Blue cheese works if you want something sharper, and roasted pumpkin seeds add crunch if nuts arent an option. Ive even used blood oranges in the dressing during winter and the color alone made it feel like a celebration.
- Try adding a handful of fresh herbs like mint or basil for an unexpected lift.
- Use champagne vinegar instead of apple cider for a more delicate dressing.
- Toss in some cooked quinoa or farro to turn it into a full meal.
Pin it Every time I make this, someone asks for the recipe, and I love that it feels impressive without requiring anything fancy. Its proof that good food is just good ingredients treated with a little care and attention.
Recipe FAQs
- → Can I substitute walnuts with other nuts?
Yes, pecans or almonds work well to provide a similar crunchy texture and nutty flavor.
- → What cheese options pair best with this dish?
Goat cheese and feta both add creamy tang, but blue cheese offers a bolder alternative, or omit for a dairy-free option.
- → How should the orange vinaigrette be stored?
Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Shake well before use.
- → Can I use dried cranberries instead of fresh?
Dried cranberries work perfectly and add concentrated tartness; just ensure they're unsweetened to balance flavors.
- → What wines complement this salad best?
A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully, complementing the salad's bright and nutty notes.