Cranberry Walnut Goat Cheese Salad (Printable)
Bright and tangy salad combining dried cranberries, walnuts, goat cheese, and a zesty vinaigrette.
# What You'll Need:
→ Salad
01 - 6 cups mixed salad greens (arugula, spinach, baby kale)
02 - 1/2 cup dried cranberries
03 - 1/2 cup walnut halves
04 - 4 ounces goat cheese, crumbled
05 - 1 small red onion, thinly sliced
→ Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Toast walnut halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 to 5 minutes. Remove from heat and allow to cool.
02 - In a small bowl or jar, whisk extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is fully emulsified.
03 - In a large bowl, combine mixed salad greens, dried cranberries, toasted walnuts, thinly sliced red onion, and crumbled goat cheese.
04 - Drizzle the vinaigrette over the salad ingredients, then toss gently to evenly coat all components.
05 - Transfer to serving plates and enjoy immediately for best freshness and flavor.
# Expert Advice:
01 -
- It comes together in under 20 minutes but tastes like you spent hours thinking about lunch.
- The combination of sweet, tangy, and creamy keeps your palate excited with every forkful.
- It's elegant enough to serve at a dinner party but simple enough for a solo weeknight meal.
02 -
- Toast your walnuts fresh each time—pre-toasted ones lose their charm and can taste slightly stale, which ruins the whole magic.
- Don't dress the salad until just before serving or your greens will go sad and soggy, turning a vibrant dish into something disappointing.
03 -
- Make your vinaigrette in a jar with a tight-fitting lid and you can shake it up fresh whenever you need it, keeping the oil and vinegar from separating while you're prepping everything else.
- The secret to a salad that doesn't wilt is to keep your ingredients as cold as possible right up until serving—chill your bowl in the fridge for a few minutes before building your salad.