Print

Best Easy Cranberry Walnut Salad with Maple Vinaigrette

cranberry walnut salad - featured image
Print Recipe

A simple yet stunning salad featuring mixed greens, dried cranberries, toasted walnuts, crumbled feta, and a tangy maple vinaigrette. Ready in 15 minutes, it’s perfect for weeknights, potlucks, and holiday gatherings.

Ingredients

Scale
  • 6 cups mixed salad greens (about 5 ounces; baby spinach and arugula recommended)
  • ½ cup dried cranberries (unsweetened or lightly sweetened preferred)
  • ½ cup walnuts, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Toast the walnuts: Place chopped walnuts in a small dry skillet over medium heat. Shake the pan occasionally and toast for 3-4 minutes until fragrant and lightly golden. Transfer immediately to a plate to cool.
  2. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified and creamy. Taste and adjust seasoning if needed.
  3. Prep the greens: If using pre-washed greens, remove any wilted leaves. If washing yourself, spin dry in a salad spinner or pat dry with towels. Place in a large salad bowl.
  4. Slice the red onion: Cut the onion in half through the root, then slice thinly into half-moons. For a milder flavor, soak slices in cold water for 10 minutes, then drain and pat dry.
  5. Assemble the salad: Add dried cranberries, toasted walnuts, crumbled feta, and sliced red onion to the bowl with the greens. Do not toss yet.
  6. Dress and toss: Just before serving, drizzle about half the vinaigrette over the salad. Toss gently with tongs or clean hands until evenly coated. Add more dressing if needed—leaves should be lightly glistening, not soggy.
  7. Serve immediately: Transfer to a serving platter or individual plates. Garnish with extra walnuts and a sprinkle of feta. Serve within 10 minutes of dressing for best texture.

Notes

Toast walnuts carefully—they burn quickly. Dress the salad just before serving to prevent wilting. For make-ahead, prep components up to 3 days in advance and assemble when ready. For a dairy-free version, omit feta or use plant-based cheese. For nut-free, substitute toasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: cranberry walnut salad, maple vinaigrette, easy salad recipe, holiday salad, potluck salad, fall salad

Find it online: https://lolaspoon.com/best-easy-cranberry-walnut-salad-with-maple-vinaigrette/