Cranberry Walnut Green Salad

$- 4 cups mixed baby greens (arugula, spinach, and kale) - 1 cup fresh cranberries (or dried cranberries if fresh aren't available) - 1/2 cup walnut halves, toasted - 1/2 cup crumbled feta cheese (optional) - 1/2 red onion, thinly sliced - 1/2 cup cucumber, diced - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon honey - Salt and pepper to taste - Crumbled feta cheese adds creaminess and flavor. - You can skip the feta for a lighter option. - Fresh herbs like parsley or mint enhance the taste. - Mixed baby greens are rich in vitamins A, C, and K. - Cranberries are high in antioxidants and support heart health. - Walnuts provide omega-3 fatty acids for brain health. - Feta cheese adds calcium for strong bones. - Olive oil is good for heart health and can reduce inflammation. - Cucumbers are hydrating and low in calories. This salad combines great taste and health. You get fresh greens that boost your vitamins. The walnuts add crunch and healthy fats. Use fresh cranberries for a tart kick. Enjoy the mix of flavors! {{ingredient_image_1}} Making this salad is quick and easy. You need just 10 minutes. Gather all your ingredients first. This step helps keep things smooth. A clean workspace makes the task more fun. 1. Start with the greens. In a large bowl, add 4 cups of mixed baby greens. Use arugula, spinach, and kale for the best mix. 2. Add the cranberries. If you have fresh cranberries, rinse them under cold water. Add them whole to the greens. If you use dried cranberries, sprinkle them over the top. 3. Toast the walnuts. In a dry skillet, toast 1/2 cup of walnut halves. Heat them over medium for about 5 minutes. They should smell nutty and look light brown. Then, add them to the salad. 4. Mix in some cheese and onion. Fold in 1/2 cup of crumbled feta cheese. Add 1/2 thinly sliced red onion too. This will give your salad great flavor. 5. Add a crunch. Dice 1/2 cup of cucumber and mix it in. The cucumber adds a nice, refreshing crunch. 6. Make your dressing. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey. Add salt and pepper to taste. 7. Combine everything. Drizzle your dressing over the salad. Toss gently to coat all the ingredients. Be careful not to bruise the greens. 8. Taste and adjust. Take a moment to taste your salad. Add more salt or pepper if you like. Serve the salad in chilled bowls or on a large platter. Garnish with extra feta and walnuts for a pretty look. For a pop of color, add a few whole cranberries on top. Enjoy your fresh and tasty delight! Toasting walnuts brings out their flavor and crunch. Use a dry skillet over medium heat. Add the walnut halves in a single layer. Stir them often for about five minutes. Watch closely, as they can burn quickly. You want them golden brown and fragrant. Once done, let them cool before adding to your salad. A good vinaigrette can make or break your salad. For this one, mix olive oil, apple cider vinegar, and honey in a bowl. Whisk it together until it looks smooth. Add salt and pepper to taste. This dressing should balance flavors. If it’s too tart, add more honey. If it’s too sweet, add more vinegar. Adjust it until it’s just right. When tossing your salad, do it gently. Start by adding the dressing to the greens, not the other way around. Use two large spoons or your hands to lift and fold ingredients. Avoid smashing the greens; you want them to stay crisp. Toss just before serving to keep everything fresh. If you need to prepare it early, store the dressing separately. Pro Tips Fresh vs. Dried Cranberries: If fresh cranberries aren’t available, dried cranberries can add a sweet touch. However, soak them in warm water for a few minutes to plump them up before adding to the salad. Toasting Walnuts: Toasting walnuts enhances their flavor and crunch. Keep a close eye on them in the skillet as they can burn quickly. Dressing Tip: For a creamier dressing, add a tablespoon of Greek yogurt to the dressing mixture. This adds extra flavor and a rich texture. Make Ahead: You can prepare the salad ingredients ahead of time. Just keep the dressing separate until you're ready to serve to avoid soggy greens. {{image_2}} You can change the base greens for the salad. Instead of mixed baby greens, try romaine or butter lettuce. For a spicy kick, use arugula. You can even mix in some Swiss chard for a unique flavor. Each green adds its own taste and texture, making your salad fun and fresh. To turn this salad into a meal, add protein. Grilled chicken or shrimp works well. For a vegetarian option, try canned chickpeas or black beans. Another tasty choice is hard-boiled eggs, which add creaminess. These protein additions make the salad more filling and satisfying. You can easily adapt this salad with seasonal ingredients. In the summer, add sliced strawberries or peaches for sweetness. In the fall, try roasted sweet potatoes or apples for warmth. During winter, throw in pomegranate seeds for a burst of color and flavor. Seasonal swaps keep your salad exciting and fresh all year round. To store leftover salad, place it in an airtight container. This keeps the salad fresh. If you have dressing left, keep it separate. This helps the greens stay crisp. Use glass or plastic containers with tight-fitting lids. These containers protect the salad from air. You can also use a salad spinner to store greens. Just make sure it’s dry. The salad lasts about 2 to 3 days in the fridge. If the greens get soggy, it’s time to toss them. Check for any off smells or colors. If it looks or smells funny, don’t eat it. Yes, you can make this salad ahead of time. To keep it fresh, prepare the greens and toppings separately. Store the mixed greens in a dry container. Keep the cranberries, walnuts, feta, onion, and cucumber in another container. When you’re ready to serve, just toss everything together. Make the dressing in advance too. Store it in a jar in the fridge. This way, your salad stays crisp and tasty. If you don’t have walnuts, you can use other nuts. Pecans or almonds work well. You can also try sunflower seeds for a nut-free option. They add a nice crunch too. Make sure to toast them like the walnuts. This brings out their flavor and makes your salad even better. To make this salad vegan-friendly, skip the feta cheese. You can add avocado for creaminess instead. Use maple syrup in place of honey for sweetness. Ensure your dressing is vegan by sticking to olive oil and vinegar. This way, you keep all the great flavors while making it plant-based. Enjoy your fresh and tasty delight! This article covered all the ingredients and steps to make a great salad. We discussed key ingredients, optional add-ins, and their health benefits. I shared tips for perfect toasting, dressing, and tossing greens. We explored fun variations for different tastes and how to properly store leftovers. Overall, making a fresh salad is easy and rewarding. You can enjoy it anytime by using these tips and ideas. Now, go try your new salad skills!$

Cranberry Walnut Green Salad

A refreshing salad featuring mixed greens, cranberries, walnuts, and a tangy dressing.

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

4 cups mixed baby greens (arugula, spinach, and kale)
1 cup fresh cranberries (or dried cranberries if fresh aren't available)
0.5 cup walnut halves, toasted
0.5 cup crumbled feta cheese (optional)
0.5 medium red onion, thinly sliced
0.5 cup cucumber, diced
0.25 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
to taste salt and pepper

Instructions

In a large salad bowl, add the mixed baby greens as the base.
If using fresh cranberries, rinse them under cold water and add them whole to the bowl. If using dried cranberries, sprinkle them evenly over the greens.
Toast the walnut halves in a dry skillet over medium heat for about 5 minutes or until they are lightly browned and fragrant, then add them to the salad.
Fold in the crumbled feta cheese and sliced red onion for added flavor and creaminess.
Add the diced cucumber for a refreshing crunch.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to create your dressing.
Drizzle the dressing over the salad and toss gently to combine all the ingredients without bruising the greens.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Notes

Serve in chilled bowls or on a large platter, garnished with additional feta and walnuts.

Keyword cranberries, healthy, salad, walnuts