Winter Salad with Cranberries, Feta, Walnuts & Balsamic Dressing
This winter salad with cranberries, feta, walnuts, and homemade balsamic-shallot dressing is fresh, elegant, and easy. Perfect for a seasonal side or light meal.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 6 cups mixed greens (spinach, arugula, red leaf lettuce)
- 1/2 cup dried cranberries (or fresh, lightly softened)
- 1/2 cup walnuts, toasted
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Toast walnuts in a dry pan 3–5 minutes over low heat until fragrant. Set aside.
- Combine mustard, balsamic, salt, and pepper. Whisk in olive oil in a steady stream until emulsified. Taste and adjust as needed.
- Place mixed greens in a large bowl. Add cranberries, walnuts, and feta.
- Drizzle dressing over salad and toss gently to combine.
- Serve immediately.
Notes
- Dressing can be stored in the fridge up to 3 days.
- Add protein (chicken, salmon, chickpeas) for a main-course salad.
- Swap nuts, cheese, or fruit for variety.
