Pin It I threw this salad together on a chilly November afternoon when unexpected guests arrived an hour before dinner. The cranberries were left over from weekend baking, the walnuts sat half-forgotten in the pantry, and somehow it all came together into something that looked intentional and tasted better than anything I'd planned. Everyone asked for the recipe, and I had to admit I'd made it up on the spot.
The first time I made this for Thanksgiving, my aunt declared it the only salad she'd ever ask for seconds of. She usually skips greens entirely in favor of mashed potatoes, so I knew I'd done something right. Now it shows up at every family gathering, and I've stopped trying to swap it out for anything else.
Ingredients
- Mixed salad greens: I like the peppery bite of arugula mixed with softer spinach, but use whatever looks freshest at the store.
- Fresh or dried cranberries: Fresh ones give you that sharp, juicy burst, but dried work beautifully when cranberries aren't in season.
- Walnut halves: Toasting them for five minutes wakes up their flavor and adds a toasty warmth you can't skip.
- Red onion: Slice it as thin as you can manage, the sharpness mellows once it hits the dressing.
- Apple: A crisp Honeycrisp or Granny Smith holds up well and doesn't brown too fast.
- Goat cheese or feta: The creamy tang balances the sweetness, but you can leave it off entirely if you need to.
- Orange juice: Freshly squeezed makes all the difference, bottled juice tastes flat by comparison.
- Apple cider vinegar: It has a gentler acidity than white vinegar and plays nicely with the orange.
- Dijon mustard: This is what holds the vinaigrette together and gives it a subtle kick.
- Honey or maple syrup: Just a touch to round out the tartness without making it dessert.
- Extra-virgin olive oil: Use something you'd happily dip bread into, it's the backbone of the dressing.
Instructions
- Build the salad base:
- Toss the greens, cranberries, toasted walnuts, red onion, and apple slices into a large bowl. Don't dress it yet or the greens will wilt before you're ready to serve.
- Make the vinaigrette:
- Whisk the orange juice, vinegar, mustard, and honey in a small bowl until smooth. Drizzle in the olive oil slowly while whisking constantly so it emulsifies into a creamy dressing, then season with salt and pepper.
- Dress and finish:
- Right before serving, drizzle the vinaigrette over the salad and toss gently with your hands or two spoons. Scatter the crumbled cheese on top and serve immediately while everything is still crisp.
Pin It One December evening, I served this alongside roasted chicken and watched my friend who claims to hate salads go back for thirds. She told me it tasted like the holidays felt, bright and cozy at the same time. I've never found a better compliment for a bowl of greens.
Ingredient Swaps and Variations
If you can't find fresh cranberries, pomegranate seeds give you the same jewel-toned pop and a similar tart sweetness. Pecans work beautifully in place of walnuts, and I've used pear instead of apple when that's what I had on hand. For a dairy-free version, just skip the cheese entirely or crumble in some roasted chickpeas for a bit of salty crunch.
Serving Suggestions
This salad shines next to roasted turkey, glazed ham, or a simple roast chicken. I've also served it as a light main with crusty bread and soup on the side. A crisp white wine or even sparkling water with a twist of orange feels just right alongside it.
Make-Ahead and Storage Tips
You can toast the walnuts, slice the onion, and make the dressing up to two days ahead. Store everything separately in the fridge and assemble just before serving. Leftover dressed salad doesn't keep well, but undressed components stay fresh for a day or two.
- Keep the dressing in a jar so you can shake it up right before using.
- Store apple slices in water with a squeeze of lemon to keep them from turning brown.
- If you have leftover salad, toss it into a wrap or grain bowl the next day.
Pin It This salad has become my go-to whenever I need something that feels special without any stress. It's the kind of dish that makes people linger at the table a little longer, and that's always worth the fifteen minutes it takes to put together.
Recipe FAQs
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well in this salad, offering a concentrated tartness that complements the walnuts and greens.
- → How do I toast walnuts properly?
Toast walnuts in a dry skillet over medium heat, stirring frequently for 5-7 minutes until fragrant and lightly browned to enhance their crunch and flavor.
- → What cheeses pair best with this salad?
Goat cheese and feta add a tangy creaminess, but blue cheese can be used for a stronger flavor. Omit for a vegan option.
- → How should the orange vinaigrette be stored?
Keep the vinaigrette refrigerated in an airtight container for up to a week. Shake well before use as ingredients may separate.
- → Can I prepare this salad ahead of time?
For best freshness, prepare ingredients separately and combine just before serving to maintain texture and flavor integrity.