Save to Pinterest I threw this salad together on a gray November afternoon when unexpected guests called to say they were stopping by. I had a bag of greens that needed using, some walnuts I'd bought on impulse, and a lone apple rolling around in the crisper. What started as resourceful desperation turned into something I now make whenever I want to feel a little celebratory without much fuss. The colors alone lift the mood before anyone takes a bite.
My sister once brought this to Thanksgiving and it disappeared before the turkey was even carved. People kept wandering back to the kitchen asking if there was more, which is the highest compliment a salad can get at a holiday meal. Now it's become our unofficial tradition, the dish that signals something special is happening even if it's just a Tuesday.
Ingredients
- Mixed salad greens: I like a mix with some peppery arugula for bite and softer greens for balance, but use whatever looks freshest.
- Fresh or dried cranberries: Fresh ones give a tart pop, dried ones add a chewy sweetness, both work beautifully so go with what you have.
- Walnut halves: Toasting them for a few minutes makes them taste richer and smell like autumn in the best way.
- Red onion: Slice it thin so it adds sharpness without overwhelming, and if you have time, soak the slices in cold water to mellow them out.
- Apple: A crisp variety like Honeycrisp or Granny Smith holds up well and doesn't turn mushy when tossed.
- Goat cheese or feta: Goat cheese is creamy and mild, feta is saltier and crumbly, either one makes the salad feel more special.
- Orange juice: Freshly squeezed makes a real difference here, it's brighter and less bitter than anything from a carton.
- Apple cider vinegar: Adds tang without being too sharp, and it plays nicely with the sweetness of the honey.
- Dijon mustard: This is what helps the dressing cling together and gives it a subtle depth.
- Honey or maple syrup: Just a touch to round out the acidity and bring everything into harmony.
- Extra-virgin olive oil: Use something you'd be happy drizzling on bread, because you'll taste it clearly in the dressing.
Instructions
- Prepare the salad base:
- Toss the greens, cranberries, toasted walnuts, onion slices, and apple into a large bowl. Keep it loose and airy so the dressing can coat everything evenly later.
- 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 until it thickens and looks glossy. Season with salt and pepper, tasting as you go.
- Dress and toss:
- Pour the vinaigrette over the salad just before serving and toss gently with your hands or two wooden spoons. You want everything lightly coated, not drowning.
- Finish with cheese:
- Crumble the goat cheese or feta over the top and serve right away while the greens are still crisp and perky.
Save to Pinterest The first time I served this at a potluck, someone asked if I'd gone to culinary school. I laughed because I'd only chopped and whisked, but I realized then that sometimes the simplest combinations feel the most thoughtful. It's the kind of dish that makes people feel cared for without you having to spend hours in the kitchen.
Customizing Your Salad
I've added pomegranate seeds when they're in season and the jewel-like bursts make it feel even more festive. Roasted pumpkin seeds are great if you want extra crunch without more nuts, and blue cheese works if you're craving something bolder and more pungent. For a vegan version, just skip the cheese or use a plant-based crumble, the salad still shines on its own.
Pairing and Serving
This salad pairs beautifully with roasted chicken, grilled salmon, or even a simple pasta dish. I've served it alongside a crisp Sauvignon Blanc at dinner parties and it never disappoints. If you're keeping it casual, it also works as a light lunch on its own with some crusty bread on the side.
Make-Ahead Tips
You can prep the greens, toast the walnuts, slice the apple and onion, and mix the dressing all a few hours ahead. Store everything separately in the fridge and assemble just before serving so nothing gets soggy. The vinaigrette actually tastes better after sitting for a bit, the flavors meld and deepen.
- Keep the apple slices in a bowl of cold water with a squeeze of lemon to prevent browning.
- Store the dressing in a jar and give it a good shake before drizzling.
- Toast extra walnuts and keep them in an airtight container for snacking or future salads.
Save to Pinterest This salad has a way of turning ordinary moments into something a little more special. I hope it brings as much color and joy to your table as it has to mine.
Recipe FAQs
- → What greens work best for this salad?
A mix of arugula, spinach, and romaine provides a fresh, balanced base with varied textures and flavors.
- → Can I substitute walnuts with other nuts?
Yes, toasted pecans or almonds can be used for a different crunch and flavor profile.
- → How is the orange vinaigrette prepared?
Whisk fresh orange juice, apple cider vinegar, Dijon mustard, and honey, then slowly add olive oil until emulsified; season with salt and pepper.
- → Is there a dairy-free option available?
Omit the goat cheese or feta to keep it dairy-free while maintaining great flavor.
- → What pairs well with this salad?
A crisp Sauvignon Blanc or light Pinot Noir complement its fresh and tangy flavors perfectly.