Pin It I threw this salad together on a whim one December afternoon when unexpected guests were on their way. The fridge had greens, some leftover cranberries, and half a bag of walnuts. What started as panic turned into something I now make every winter without fail. That bright orange dressing pulled everything together in a way I didn't expect, and I've been hooked ever since.
I made this for a quiet family dinner last Thanksgiving, and my sister-in-law asked for the recipe before dessert was even served. She said the tangy sweetness reminded her of something her grandmother used to make, though I know for a fact I invented it by accident. Sometimes the best recipes are born from improvisation and a little bit of luck.
Ingredients
- Mixed salad greens: I like a blend of arugula for peppery bite, spinach for tenderness, and romaine for crunch, but use whatever looks freshest at the market.
- Fresh or dried cranberries: Fresh cranberries are tart and juicy, dried ones are chewy and sweet; both work beautifully, so pick based on your mood.
- Walnut halves, toasted: Toasting brings out a deep, buttery flavor that raw walnuts just don't have, so don't skip this step.
- Red onion, thinly sliced: The sharpness mellows once tossed with the dressing, adding a subtle bite without overpowering the salad.
- Apple, cored and thinly sliced: A crisp, tart variety like Granny Smith balances the sweetness, though Honeycrisp adds a lovely floral note.
- Crumbled goat cheese or feta: Goat cheese is creamy and tangy, feta is salty and crumbly; either one adds richness that ties the whole thing together.
- Freshly squeezed orange juice: Fresh juice has a brightness that bottled versions lack, and it makes the vinaigrette sing.
- Apple cider vinegar: It adds a fruity acidity that plays well with the orange without being too sharp.
- Dijon mustard: This is the secret to a vinaigrette that actually clings to the greens instead of pooling at the bottom.
- Honey or maple syrup: Just a touch balances the tartness and rounds out the flavor.
- Extra-virgin olive oil: Use a good one here; the flavor really comes through in a simple dressing like this.
- Salt and freshly ground black pepper: Taste as you go and adjust; every batch of greens and cheese needs a slightly different touch.
Instructions
- Combine the salad base:
- Toss the greens, cranberries, walnuts, red onion, and apple slices in a large bowl. The colors alone will make you smile.
- Make the orange vinaigrette:
- Whisk together the orange juice, apple cider vinegar, Dijon mustard, and honey in a small bowl or jar. Slowly drizzle in the olive oil while whisking constantly until the dressing thickens and emulsifies, then season with salt and pepper.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before serving and toss gently with your hands or tongs. You want everything lightly coated, not drenched.
- Finish with cheese:
- Scatter the crumbled goat cheese or feta over the top. Serve immediately while the greens are still crisp.
Pin It One evening, I served this at a potluck and watched a friend who claimed to hate salads go back for seconds. She admitted the cranberries reminded her of winter walks and the walnuts felt like comfort. It's funny how food can unlock memories you didn't know were waiting.
Customizing Your Salad
I've added pomegranate seeds when I had them on hand, and the little bursts of juice were a revelation. Roasted pumpkin seeds work too, especially if you want a bit more crunch without tree nuts. Some nights I swap blue cheese for the goat cheese when I'm craving something sharper and more pungent. If you're making this vegan, just leave the cheese off entirely and add a handful of roasted chickpeas for protein.
Pairing Suggestions
This salad loves a chilled Sauvignon Blanc, something with citrus and green apple notes that echo the vinaigrette. If you're a red wine person, a light Pinot Noir won't overpower the delicate flavors. I've also served it alongside roasted chicken, grilled salmon, or a simple quiche, and it never feels out of place.
Last Minute Reminders
The beauty of this salad is that it's forgiving and flexible, so don't stress if you're missing an ingredient or two. I've made it with pear instead of apple, pecans instead of walnuts, and even a squeeze of lemon when I was out of orange juice. It always works.
- Slice the apple just before tossing to prevent browning, or toss the slices in a little lemon juice.
- If you're making this ahead, prep all the components separately and assemble right before serving.
- Leftover vinaigrette keeps in the fridge for up to a week and tastes great on roasted vegetables too.
Pin It This salad has become my go-to whenever I want something that feels celebratory without the fuss. I hope it finds a place at your table, whether it's a quiet Tuesday or a holiday full of noise and laughter.
Recipe FAQs
- → What type of greens work best for this salad?
Mixed salad greens like arugula, spinach, and romaine provide a balanced texture and flavor that complement the other ingredients well.
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries add concentrated tartness and chewiness. Just ensure they are unsweetened for a natural flavor.
- → How can I toast walnuts properly?
Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- → Is there an alternative to goat cheese in this salad?
Feta cheese can be used as a substitute, or it can be omitted entirely for a dairy-free version without compromising flavor.
- → How is the orange vinaigrette prepared?
Whisk freshly squeezed orange juice, apple cider vinegar, Dijon mustard, and honey, then slowly blend in olive oil until emulsified. Season with salt and pepper.
- → What pairings complement this salad well?
This salad pairs beautifully with crisp white wines like Sauvignon Blanc or light reds such as Pinot Noir, enhancing its festive flavors.