Save I threw this salad together one December afternoon when unexpected guests called to say they were stopping by. The fridge yielded a bag of arugula, some leftover cranberries, and half a block of goat cheese. I toasted walnuts in a dry pan while whisking together a quick orange dressing, and within minutes, the kitchen smelled like citrus and toasted nuts. Everyone asked for the recipe before they left.
I started making this salad for Thanksgiving after my aunt mentioned she wanted something bright on the table. She took one bite, paused, then went back for seconds before the turkey was even carved. Now she requests it every year, and I always double the walnuts because they vanish first.
Ingredients
- Mixed salad greens: Use whatever looks freshest, arugula gives peppery bite while spinach adds softness, and romaine brings crunch.
- Fresh or dried cranberries: Fresh cranberries are tart and firm, dried ones are sweeter and chewier, both work but fresh feel more festive.
- Walnut halves: Toasting them in a dry skillet for three minutes transforms their flavor from flat to rich and almost buttery.
- Red onion: Slice it as thin as you can, the sharpness mellows when tossed with the dressing.
- Apple: A crisp variety like Honeycrisp or Granny Smith holds its shape and adds sweetness with a slight tang.
- Goat cheese or feta: Goat cheese is creamy and mild, feta is saltier and crumbles differently, either one adds the right kind of richness.
- Orange juice: Freshly squeezed makes the vinaigrette brighter, but bottled works if you taste and adjust the honey.
- Apple cider vinegar: It has a fruity sharpness that plays well with the orange without overpowering the greens.
- Dijon mustard: This is what holds the dressing together and gives it a subtle warmth.
- Honey or maple syrup: Just enough to balance the acidity, maple syrup adds a deeper flavor if you have it.
- Extra-virgin olive oil: Use a smooth, fruity one, the dressing should taste clean and not bitter.
Instructions
- Build the salad base:
- Toss the greens, cranberries, walnuts, onion, and apple slices into a large bowl. Spread everything out so the colors show, it should look abundant and a little wild.
- Whisk the vinaigrette:
- Combine orange juice, vinegar, mustard, and honey in a small bowl, then drizzle in the olive oil slowly while whisking until it thickens and turns 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 spoons. You want every leaf lightly coated, not drenched.
- Finish with cheese:
- Scatter the goat cheese or feta over the top and serve immediately while the greens are still crisp.
Save One evening, I served this to a friend who claimed she hated salads. She finished her plate, looked up, and said it tasted like autumn in a bowl. That comment stuck with me because it captured exactly what I love about this dish, the way it feels tied to a season without being fussy.
How to Toast Walnuts Perfectly
Heat a dry skillet over medium heat and add the walnuts in a single layer. Shake the pan every thirty seconds so they brown evenly, and pull them off the heat the moment you smell that toasted, almost caramel-like aroma. Let them cool on a plate before adding them to the salad, or they will wilt the greens.
Making It Your Own
Swap the apple for sliced pear when they are in season, or add pomegranate seeds for jewel-toned bursts of sweetness. If you want more protein, toss in some grilled chicken or chickpeas. Blue cheese works beautifully if you like something sharper, and leaving out the cheese entirely keeps it light and vegan-friendly.
Storing and Serving Tips
This salad does not hold well once dressed, so if you are prepping ahead, keep the components separate and toss everything together at the last minute. The vinaigrette can be made up to three days in advance and stored in a jar in the fridge, just shake it hard before using.
- Bring the dressing to room temperature before tossing, cold oil can make the greens taste dull.
- If you have leftovers, store the undressed salad in an airtight container and it will stay crisp for a day.
- Double the vinaigrette recipe, it is excellent drizzled over roasted vegetables or grilled fish.
Save This salad has become my go-to whenever I want something that feels special without the stress. It reminds me that the best dishes are often the ones that come together easily and taste like you cared.
Recipe FAQ
- → What greens work best in this salad?
Mixed greens like arugula, spinach, and romaine provide a balance of peppery, mild, and crunchy textures that complement the other ingredients.
- → Can I substitute the goat cheese?
Yes, feta or blue cheese offer bold flavors, while omitting cheese creates a vegan-friendly option.
- → How is the orange vinaigrette prepared?
Whisk together orange juice, apple cider vinegar, Dijon mustard, and honey, then slowly emulsify with olive oil. Season with salt and pepper to taste.
- → Are there any allergen considerations?
Walnuts and cheese may trigger allergies; consider omitting cheese or substituting nuts if needed.
- → What can I add for extra texture?
Pomegranate seeds or roasted pumpkin seeds add a delightful crunch and additional flavor layers.