Forget the Jello-O cranberry salad and serve this leafy and delicious Cranberry Salad instead at your next holiday meal!
Cranberries! Their beautiful red color and tart taste have been the basis for many a traditional jelled cranberry salad served at Thanksgiving. Grandma or your aunt with the slightly blue tinge to her hair always made it, and besides the star ingredient, it could contain anything from walnuts to celery to pineapple. However, cranberries are definitely not limited to jelled sides! Dried cranberries are the star of the show in this cranberry salad, and the jelled salad gets a much-needed update. Ditch the Jell-O and pair the dried cranberries with mixed greens plus other savory ingredients. It’s a delightfully modern refresh!
This cranberry salad is a lovely addition to any Thanksgiving or holiday table. For starters, the ingredients here are always in season. In fact, you may have most of them in your pantry already! Alternatively, this salad can be casual and quick, too. Toss it together on pizza night for an easy side (and, if you have teenagers, to make the pizza stretch further!). Also, it pairs well with grilled meats or pasta dishes. Every home cook needs a super versatile salad like this one in their wheelhouse.
You and your family will love this cranberry salad because of the way the tart cranberries contrast with the peppery greens and creamy, tangy feta cheese. Most groceries carry tubs of feta cheese already crumbled, so all you have to do is open and dump it in! It couldn’t be easier. The toasted walnuts add a welcome crunch, and if you’ve never toasted walnuts before, see below for easy tips. Totally doable, even on a weeknight. Plus, the dressing is one you can just make up anytime and keep on hand. It’s likely to go with lots of salads and keeps well in the fridge.
Toasted Walnuts in Minutes…
Need toasted walnuts for this recipe or something else? All you need is a small skillet. First, simply heat the skillet over medium heat. Once the skillet is hot, dump the 1/2 cup of walnuts in (left whole if possible) and stay right there. It’s not exactly riveting, but you need to watch and smell the walnuts as they pan-roast. Give the skillet a shake every 30 seconds or so. Once you see them turning brown and smell the nutty aroma (usually around 2 minutes), immediately toss the nuts into a bowl or onto a cutting board to cool. Once cool, chop the nuts to the desired size.
How to Make Ahead and Store?
Cranberry salad is best enjoyed right after you assemble and toss it with the dressing. If you need to make ahead, the best way is to get the ingredients ready and store them separately in airtight containers. Then throw the salad together right before serving. If you make the dressing ahead and store in the fridge, allow for it to come to room temperature before trying to remix it. Chances are the oil and vinegar will have separated and the oil will have solidified in the fridge. For leftovers, if the salad has dressing on it, it will only keep in the fridge for about 1 day. If it does not have dressing on it, it will keep for about 2-3 days in the fridge.
Serving Suggestions
For the holidays, consider serving cranberry salad either in place of or in addition to the traditional jelled cranberry salad. You can toss the dressing in before serving so all your guests have to do is lift a portion into their salad bowls or onto their plates.
At other times of the year, try cranberry salad alongside Easy Salmon Baked in Foil and Mashed Red Potatoes for a tasty, filling meal. Cranberry salad also works as a quick, healthy side with any number of meatless entrees, including the hearty Vegetarian Baked Ziti.
Cranberry Salad
Ingredients Â
- 2 cups mixed salad greens
- 1 cup dried cranberries
- 4 ounces feta cheese crumbled
- 1/2 cup walnuts toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
InstructionsÂ
- In a large bowl, toss together the mixed salad greens, dried cranberries, crumbled feta cheese, and toasted walnuts.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and ground black pepper until well blended.
- Gradually add the olive oil to the vinegar mixture, whisking constantly to create an emulsified dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Serve the salad immediately to enjoy the fresh flavors and textures.
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