Cranberry and Walnut Salad
Make this simple and elegant cranberry walnut salad in 10 minutes with no chopping!
- Prep Time: 10
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 side salads or 2 dinner salads 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Ingredients
Units
Scale
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Salad
- 5-ounce container of prewashed spring mix salad greens
- 1/2 cup dried cranberries (craisins)
- 1/2 cup walnut pieces (buy them pre-cut)
Instructions
- Make the Dressing
- Add the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to a small jar.
- Tightly screw on the lid and shake until an emulsified dressing forms.
- If you’re not dressing the salad immediately, you’ll need to shake the jar again right before adding it to the salad.
- Prepare the Salad
- When you’re ready to serve the salad, arrange the greens in a large bowl.
- Then, pour all of the dressing over the greens and toss to combine.
- Sprinkle with dried cranberries and walnuts.
- Serve immediately.
Notes
- Best served fresh.
- This salad recipe doubles or triples well. Use the 2x or 3x button in the recipe for easy conversions.
- If you’re planning to serve this at a holiday dinner, you can pre-measure your ingredients to save time.
- Keep the greens refrigerated and don’t toss or top until you’re ready to serve.
Variations:
- Use candied pecans or pecan-crusted goat cheese instead of walnuts to dress it up and make it more decadent.
- Make it a meal with sliced honeycrisp apple, crumbled feta or chevre, and grilled chicken.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 291
- Sugar: 16.4 g
- Sodium: 320 mg
- Fat: 23.8 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 21.1 g
- Fiber: 2.6 g
- Protein: 2.8 g
- Cholesterol: 0 mg
