This Cranberry Walnut Salad is a dazzling symphony of fall flavors, combining crisp greens, tart cranberries, crunchy walnuts, and a tangy dressing. It’s what you need to elevate any meal to a seasonal celebration.
This recipe offers a quick, healthy, and incredibly satisfying option for lunch, a side dish, or even a light dinner. It’s vibrant, packed with nutrients, and guaranteed to impress with its burst of colors and textures.
Key Ingredients for Cranberry Walnut Salad – Fall Harvest Greens
To create this delightful Cranberry Walnut Salad, you’ll need a harmonious blend of fresh produce and complementary flavors. Each ingredient plays a crucial role in delivering the perfect balance of taste and texture.
For the Salad:
- 6 cups Mixed Greens: (such as spring mix, spinach, or romaine hearts) Washed and thoroughly dried. Choose a variety for visual appeal and diverse textures.
- 1 cup Dried Cranberries: Sweetened or unsweetened, depending on your preference. These provide a chewy texture and tart sweetness.
- 1/2 cup Walnuts: Halved or roughly chopped. Toasting them lightly enhances their flavor and crunch.
- 1/4 cup Crumbled Feta Cheese: Or goat cheese for a creamier, tangier element.
- 1/4 cup Red Onion: Thinly sliced or finely diced. Soaking in cold water for 10 minutes can mellow its bite.
For the Homemade Balsamic Vinaigrette:
- 1/4 cup Olive Oil: Extra virgin for the best flavor.
- 2 tablespoons Balsamic Vinegar: High-quality balsamic will make a significant difference.
- 1 teaspoon Dijon Mustard: Acts as an emulsifier and adds a subtle tang.
- 1 tablespoon Honey or Maple Syrup: To balance the acidity of the vinegar and mustard. Adjust to taste.
- 1 clove Garlic: Minced very finely, or 1/2 teaspoon garlic powder.
- Salt and Freshly Ground Black Pepper: To taste.
How to Make Cranberry Walnut Salad – Fall Harvest Greens
This Cranberry Walnut Salad is remarkably easy to prepare, delicious, and incredibly satisfying, making it a perfect dish for any occasion. Its simplicity lies in minimal cooking and maximum assembly, allowing the vibrant flavors of fall to shine through. The creamy dressing and rich combination of cranberries and walnuts elevate humble greens into a standout meal in just about 15 minutes of active preparation time, with total time around 20 minutes including dressing prep.
Step-by-Step Instructions:
- Prepare the Greens: In a large salad bowl, combine the mixed greens. Ensure they are thoroughly dried to prevent a watery dressing.
- Toast the Walnuts (Optional but Recommended): Heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool. This step significantly enhances their flavor and crunch.
- Prepare the Red Onion: If using, thinly slice or finely dice the red onion. For a milder flavor, soak the sliced red onion in a bowl of cold water for about 10 minutes, then drain thoroughly. Add the dried cranberries, cooled toasted walnuts, crumbled feta cheese, and prepared red onion to the bowl with the mixed greens.
- Make the Balsamic Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk vigorously (or shake well if using a jar) until the dressing is well-emulsified and creamy.
- Assemble and Serve: Just before serving, pour the desired amount of balsamic vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Serve immediately to enjoy the crispness of the greens and the vibrant blend of flavors.
Why You’ll Love This Cranberry Walnut Salad
You’ll quickly fall in love with this Cranberry Walnut Salad for its delightful array of textures and tastes, making it an instant hit at any gathering or a wonderfully light meal. The main highlight is its perfect balance: the tart chewiness of dried cranberries meets the satisfying crunch of toasted walnuts, all nestled within fresh, vibrant greens and complemented by a tangy-sweet homemade balsamic vinaigrette. It’s a symphony of fall flavors in every single bite, offering a refreshingly gourmet experience without the gourmet price tag.
Making this salad at home is incredibly cost-effective compared to buying pre-made salads or dining out. You have control over the quality and quantity of ingredients, ensuring a fresh, wholesome, and budget-friendly meal. The flavorful toppings, especially the combination of cranberries, walnuts, and creamy feta, elevate simple greens into something truly special and crave-worthy. If you enjoy the seasonal goodness of this salad, you might also love our Autumn Apple Harvest Salad—it’s another fantastic way to celebrate fall produce! Don’t wait, grab your apron, and try crafting this delightful Cranberry Walnut Salad for yourself tonight. Your taste buds (and your wallet) will thank you!
What to Serve Cranberry Walnut Salad With
This Cranberry Walnut Salad is wonderfully versatile and pairs beautifully with a variety of dishes, making it suitable for almost any meal.
- Roasted Meats: It makes an excellent side dish for roasted chicken, turkey breast, pork tenderloin, or even a pan-seared steak. The salad’s acidity and freshness cut through the richness of the meat.
- Grilled Fish: Serve alongside grilled salmon, cod, or halibut. The light and vibrant flavors complement the delicate taste of fish.
- Soups and Sandwiches: For a complete and satisfying lunch, pair it with a hearty bowl of butternut squash soup (a perfect fall pairing!) or a gourmet grilled cheese sandwich.
- Quiches and Frittatas: A slice of savory quiche or a fluffy frittata with this salad on the side makes for a splendid brunch or light dinner.
- Vegetarian Bowls: Add a grain like quinoa, farro, or a scoop of roasted chickpeas to the salad itself to turn it into a substantial vegetarian main course.
- Warm Bread: A crusty baguette or a slice of artisanal bread is perfect for soaking up any leftover dressing.
- Beverages: Crisp white wines like Sauvignon Blanc or Pinot Grigio pair well. For non-alcoholic options, sparkling cider or a spiced iced tea would be lovely.
Top Tips for Perfecting Cranberry Walnut Salad – Fall Harvest Greens
Achieving the perfect Cranberry Walnut Salad goes beyond just combining ingredients; it involves a few key techniques and considerations that can significantly elevate your dish.
- Quality Ingredients Matter: Start with the freshest mixed greens you can find. Local produce often offers superior flavor and crispness. For balsamic vinegar, invest in a good quality aged balsamic for a richer, more complex dressing.
- Don’t Skip the Walnut Toasting: While optional, toasting the walnuts brings out their natural oils, intensifying their nutty flavor and enhancing their crunch. Just be sure to watch them closely, as nuts can burn quickly.
- Dry Your Greens Thoroughly: This is a crucial step for a great salad. Watery greens dilute the dressing and make the salad soggy. Use a salad spinner or pat them dry with paper towels.
- Balance Your Dressing: Taste the balsamic vinaigrette before adding it to the salad. Adjust the honey/maple syrup for sweetness, salt for seasoning, and pepper for a subtle kick. A balanced dressing ties all the flavors together.
- Dress Just Before Serving: To prevent the greens from wilting and losing their crispness, always add the dressing right before you plan to serve the salad. If bringing to a potluck, transport the dressing separately and toss it there.
- Customize Your Crunch: Feel free to experiment with other nuts like pecans or almonds. For an extra layer of texture, consider adding pepitas (pumpkin seeds) or sunflower seeds.
- Add More Fall Flavors: Thinly sliced apples (like Honeycrisp or Granny Smith) or pears can add another layer of fruity sweetness and crunch. Roasted butternut squash cubes also make a fantastic addition, especially if you’re looking to make it a more substantial meal.
- Refrigerate Dressing: If you make extra vinaigrette, store it in an airtight container in the refrigerator for up to a week. You may need to whisk it again before using, as the oil and vinegar can separate.
- Common Mistakes to Avoid:
- Over-dressing: It’s easier to add more dressing than to take away. Start with a small amount and add gradually until the salad is lightly coated.
- Not seasoning: Don’t forget salt and pepper! Proper seasoning brings out all the flavors in the salad.
- Wilting greens: Dressing too early or not drying greens properly will lead to a sad, soggy salad.
Storing and Reheating Tips
Proper storage is key to maintaining the freshness and quality of your Cranberry Walnut Salad.
For the Assembled Salad (Undressed):
If you plan to prepare components ahead of time, keep the greens, cranberries, walnuts, feta, and red onion separate in airtight containers. Store the greens in their container lined with a paper towel to absorb excess moisture, which helps keep them crisp. All components can be stored in the refrigerator for up to 2-3 days. When ready to serve, combine them and dress.
For Leftover Dressed Salad:
Once dressed, the salad’s shelf life diminishes rapidly as the dressing causes the greens to wilt.
- Refrigeration: Place any leftover dressed salad in an airtight container immediately. It will remain edible for about 12-24 hours in the refrigerator, but the greens will likely be soft and less appealing. It’s best consumed the same day it’s dressed.
- Optimal Taste: For the best taste and texture, it is highly recommended to only dress the portion of the salad you intend to eat immediately.
For the Vinaigrette:
The homemade balsamic vinaigrette can be made in advance and stored separately.
- Refrigeration: Store the vinaigrette in a jar with a tight-fitting lid or an airtight container in the refrigerator for up to 1 week.
- Before Use: Before dressing your salad, allow the vinaigrette to come to room temperature for about 15-20 minutes, then shake or whisk vigorously to re-emulsify any separated oil and vinegar.
Freezing:
This salad recipe, due to its fresh greens and delicate components, is not suitable for freezing. Freezing will cause the greens to become soggy and limp, and the texture of the walnuts and cranberries may also degrade significantly.
Final Thoughts
This Cranberry Walnut Salad is more than just a side dish; it’s a celebration of autumnal flavors, vibrant colors, and delightful textures. It seamlessly blends the tartness of cranberries, the earthy crunch of walnuts, the creamy tang of feta, and the fresh crispness of mixed greens, all brought together by a bright, homemade balsamic vinaigrette.
Whether you’re looking for a quick and healthy lunch, an elegant starter for a dinner party, or a vibrant addition to your holiday spread, this salad delivers on every front. It’s simple to prepare, incredibly satisfying, and proves that healthy eating can be absolutely delicious. So, next time you’re craving something fresh and flavorful, reach for these fall harvest greens and experience the magic of this timeless combination.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cranberry Walnut Salad FAQs
Q1: Can I make this salad ahead of time?
A1: You can prepare most of the components ahead of time but do not dress the salad until just before serving. Store the greens, cranberries, walnuts, feta, and red onion separately in airtight containers in the refrigerator. Make the dressing and store it separately. Combine and dress right before you plan to eat.
Q2: What if I don’t have all the ingredients for the vinaigrette?
A2: For a quick alternative, you can use a good quality store-bought balsamic vinaigrette. However, the homemade version is simple to make and tastes much fresher. You can sometimes substitute honey or maple syrup with a pinch of sugar if needed.
Q3: Can I add protein to make it a main meal?
A3: Absolutely! This salad is fantastic with added protein. Grilled chicken, roasted turkey breast, pan-seared salmon, or even chickpeas or lentils for a vegetarian option would be excellent additions.
Q4: Are there any substitutions for walnuts?
A4: Yes, pecans are an excellent substitute for walnuts, offering a similar crunch and earthy flavor. Almonds or even toasted pumpkin seeds (pepitas) would also work well.
Q5: How can I make this salad vegan?
A5: To make this Cranberry Walnut Salad vegan, simply omit the feta cheese. For the dressing, ensure you use maple syrup instead of honey. Nutritional yeast can be sprinkled on top for a cheesy flavor hint, or use a plant-based feta substitute.
Q6: What kind of greens work best?
A6: A mixed green blend (spring mix) works wonderfully for variety. You can also use spinach, arugula for a peppery kick, or chopped romaine for a crispier texture.
Cranberry Walnut Salad – Fall Harvest Greens
Ingredients
Equipment
Method
- In a large salad bowl, combine the mixed greens. Ensure they are thoroughly dried to prevent a watery dressing.6 cups Mixed Greens
- Heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool.1/2 cup Walnuts
- If using, thinly slice or finely dice the red onion. For a milder flavor, soak the sliced red onion in a bowl of cold water for about 10 minutes, then drain thoroughly. Add the dried cranberries, cooled toasted walnuts, crumbled feta cheese, and prepared red onion to the bowl with the mixed greens.1/4 cup Red Onion, 1 cup Dried Cranberries, 1/2 cup Walnuts, 1/4 cup Crumbled Feta Cheese, 6 cups Mixed Greens
- In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Season with salt and freshly ground black pepper to taste. Whisk vigorously (or shake well if using a jar) until the dressing is well-emulsified and creamy.1/4 cup Olive Oil, 2 tablespoons Balsamic Vinegar, 1 teaspoon Dijon Mustard, 1 tablespoon Honey or Maple Syrup, 1 clove Garlic, to taste Salt, to taste Freshly Ground Black Pepper
- Just before serving, pour the desired amount of balsamic vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Serve immediately to enjoy the crispness of the greens and the vibrant blend of flavors.