The Mixed Greens Salad with Cranberries and Walnuts is a timeless, vibrant, and refreshing dish that perfectly balances sweet, tangy, and nutty flavors. This salad celebrates fresh seasonal greens paired with tart dried cranberries, crunchy toasted walnuts, and a light vinaigrette that ties everything together beautifully. Every bite is crisp, flavorful, and satisfying — a perfect blend of texture and taste.
This salad is not only delicious but also visually stunning, with its mix of colorful greens, ruby-red cranberries, and golden-brown nuts. It’s ideal for any occasion — from weekday lunches to festive holiday dinners — and complements a variety of main dishes, whether it’s grilled chicken, roasted turkey, or fish.
Why I Love This Recipe
I love this Mixed Greens Salad with Cranberries and Walnuts because it’s one of those dishes that feels both indulgent and nourishing. The sweetness of the cranberries contrasts beautifully with the earthy bitterness of the greens, while the walnuts add crunch and richness. It’s a salad that excites the palate and satisfies the appetite without feeling heavy.
What I love most is its versatility — it fits effortlessly into any menu, from a light lunch to a festive dinner. Plus, it’s incredibly quick to prepare and requires minimal cooking. The balance of textures, colors, and flavors makes it as beautiful to look at as it is delicious to eat.
Why It’s a Must-Try Dish
This Mixed Greens Salad is a must-try because it delivers flavor, nutrition, and elegance all in one bowl. It’s a refreshing change from traditional salads and makes eating greens feel like a treat. The cranberries add natural sweetness, the walnuts give a satisfying crunch, and the vinaigrette brings all the elements together with its tangy brightness.
It’s also packed with nutrients — vitamins, antioxidants, and heart-healthy fats — making it as good for your body as it is for your taste buds. Whether you’re entertaining guests or looking for a quick, wholesome side, this salad is always a hit.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes (for toasting walnuts)
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: Approximately 290 kcal per serving
- Course: Salad / Side Dish
- Cuisine: American
Ingredients
For the Salad
- 6 cups mixed salad greens (arugula, spinach, romaine, and baby kale blend)
- ½ cup dried cranberries
- ½ cup walnuts, roughly chopped
- ¼ cup crumbled feta or goat cheese (optional)
- 1 small red onion, thinly sliced
- 1 medium apple, thinly sliced (optional for extra sweetness)
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Cooking Directions
- Toast the Walnuts:
- Heat a dry skillet over medium heat.
- Add walnuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
- Remove from heat and let cool.
- Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey.
- Season with salt and black pepper to taste.
- Assemble the Salad:
- In a large salad bowl, combine mixed greens, sliced red onion, cranberries, and apple (if using).
- Add cooled toasted walnuts and cheese.
- Dress and Toss:
- Drizzle dressing over the salad and toss gently until all ingredients are lightly coated.
- Serve Immediately:
- Plate the salad and top with extra cranberries or walnuts for garnish if desired.
Step-by-Step Preparation Method
- Wash and dry the mixed greens thoroughly.
- Toast walnuts in a skillet until golden and aromatic.
- Whisk together all dressing ingredients until emulsified.
- Combine greens, cranberries, onion, and apple in a salad bowl.
- Add walnuts and cheese, then drizzle dressing over the top.
- Toss gently to coat evenly and serve immediately.
How to Serve This Recipe
Serve this Mixed Greens Salad with Cranberries and Walnuts fresh and chilled as a side or starter. It pairs wonderfully with roasted meats, grilled fish, or vegetarian mains. For a light lunch, top it with grilled chicken or tofu.
It’s also a beautiful addition to holiday spreads or potlucks, adding freshness and color to heavier meals. Serve it in a large bowl or arrange it on individual plates with an extra sprinkle of cheese and walnuts for a restaurant-style presentation.
Recipe Tips
- Use fresh greens: Dry them thoroughly to prevent sogginess.
- Toast the walnuts: This enhances their flavor and adds extra crunch.
- Balance sweetness: Adjust the honey or cranberries based on your taste.
- Add dressing right before serving: To keep the greens crisp and fresh.
- Make extra dressing: It keeps well in the refrigerator for up to a week.
Recipe Variations
- Apple Cranberry Salad:
Add thinly sliced apples or pears for extra sweetness and texture. - Protein Boost:
Top with grilled chicken, shrimp, or tempeh for a complete meal. - Cheese Options:
Replace feta with blue cheese, Parmesan, or goat cheese for different flavor profiles. - Nut Substitutes:
Use pecans, almonds, or pistachios instead of walnuts for variety. - Citrus Twist:
Add orange segments and use orange juice in the dressing for a bright, fresh flavor. - Grain Addition:
Mix in cooked quinoa, farro, or wild rice for added heartiness and nutrition.
Freezing and Storage
- Refrigeration:
Store undressed salad in an airtight container for up to 2 days. Keep dressing separately and add right before serving. - Dressing Storage:
The vinaigrette can be refrigerated for up to 1 week. Shake or whisk before using. - Freezing:
Not recommended. Fresh greens and cranberries lose texture and flavor after freezing. - Make-Ahead Tip:
You can prep all ingredients (except dressing) up to a day ahead. Assemble just before serving.
Special Equipment Needed
- Salad spinner (for drying greens)
- Sharp knife and cutting board
- Small bowl or jar for dressing
- Whisk or fork
- Large salad bowl
Conclusion
The Mixed Greens Salad with Cranberries and Walnuts is a fresh, flavorful, and elegant salad that combines the best of nature’s bounty. Its mix of crisp greens, sweet cranberries, and crunchy walnuts makes it both satisfying and refreshing — a salad that’s as nourishing as it is delicious.
Perfect for any occasion, this salad is light yet substantial, simple yet sophisticated. The homemade vinaigrette enhances every element, bringing brightness and balance to each bite.
Whether served as a side, main, or festive dish, this salad never disappoints. It’s a true celebration of texture, taste, and health — a must-have addition to your recipe collection.
Mixed Greens Salad with Cranberries and Walnuts
Description
The Mixed Greens Salad with Cranberries and Walnuts is a timeless, vibrant, and refreshing dish that perfectly balances sweet, tangy, and nutty flavors.
Ingredients
For the Salad
For the Dressing
Instructions
-
Toast the Walnuts: Heat a dry skillet over medium heat. Add walnuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
-
Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and black pepper to taste.
-
Assemble the Salad: In a large salad bowl, combine mixed greens, sliced red onion, cranberries, and apple (if using). Add cooled toasted walnuts and cheese.
-
Dress and Toss: Drizzle dressing over the salad and toss gently until all ingredients are lightly coated.
-
Serve Immediately: Plate the salad and top with extra cranberries or walnuts for garnish if desired.
