Description
A vibrant, refreshing side dish that balances tart sweetness with rich crunch, featuring cranberries, walnuts, and mixed greens in a light dressing.
Ingredients
Scale
- 1 cup fresh cranberries (rinsed and dried)
- 1/2 cup walnuts (roughly chopped)
- 4 cups mixed greens (romaine, spinach, or arugula)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh mint leaves (chopped)
Instructions
- Rinse and dry the cranberries. Chop the walnuts and toast them in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
- Whisk together olive oil, lemon juice, honey, mustard, salt, and pepper to create the dressing.
- Toss the mixed greens with half the dressing, then add the rest as needed.
- Arrange the cranberries and toasted walnuts on top of the dressed greens.
- Garnish with fresh mint and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: salad, side dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: Store leftovers in an airtight container in the fridge for up to 24 hours. Keep dressing separate if preparing ahead. Do not freeze. Toast walnuts for best flavor.