Ingredients
Scale
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Start by roughly chopping the walnuts to ensure they provide a satisfying crunch in every bite. If using fresh cranberries, give them a quick chop as well. Dried cranberries can be used as-is for convenience.
- In a large salad bowl, add the mixed greens. Top with the chopped cranberries, walnuts, thinly sliced red onion, and crumbled feta cheese (if using).
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients evenly. Serve immediately to enjoy the crisp freshness of this Cranberry Walnut Salad.
Notes
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Cheese Swap: Try goat cheese or blue cheese instead of feta for a different flavor profile.
- Nut-Free Option: Substitute walnuts with sunflower seeds or pepitas.
- Extra Crunch: Add sliced apples or pears for additional sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg