Mixed Greens Salad with Toasted Walnuts, Goat Cheese & Cranberry Vinaigrette

Mixed Greens Salad with Toasted Walnuts, Goat Cheese & Cranberry Vinaigrette

A Bright, Festive Salad with Creamy, Crunchy, and Tangy Layers

This is the kind of salad I could eat every day- layers of flavor, and texture, crunchy, creamy sweet and super simple to throw together! The dressing is tart, slightly sweet, and silky-smooth—blended fresh cranberries with orange juice, Dijon, and honey, emulsified with neutral oil. It’s perfect for holidays, dinner parties, or adding some color and flair to a weeknight meal. Throw some grilled chicken or protein over it for the perfect light lunch or dinner.

Side note: try to find some salad mix from your local farms. They have 10x the flavor and nutrition and often are put together with unique combinations which make this salad even tastier.

Ingredients

Salad Base

5–6 cups | 150g | mixed greens (arugula, spinach, or spring mix)
½ cup | 60g | goat cheese, crumbled
½ cup | 50g | walnuts, toasted
Salt & pepper | to taste

Cranberry Vinaigrette

¼ cup | 60g | fresh cranberries
2 tablespoons | 30g | Dijon mustard
2 tablespoons | 30g | orange juice
¼ cup | 60g | honey
½ – ¾ cup | 120–180g | neutral oil (canola, grapeseed, or avocado oil)
Salt | to taste

Instructions

Make the Cranberry Vinaigrette
Add cranberries, Dijon mustard, orange juice, and honey to a blender. Blend on high until smooth.

With the blender running, slowly drizzle in the oil until the vinaigrette is emulsified and creamy. Start with ½ cup and increase to taste or texture preference.

Season with salt to taste. Set aside or refrigerate until ready to use.

Assemble the Salad
Place the mixed greens in a large bowl or serving platter.

Top evenly with crumbled goat cheese and toasted walnuts. Season lightly with salt and pepper.

Drizzle with cranberry vinaigrette just before serving, or serve the dressing on the side.

Serve immediately.