Mixed Greens Salad with Cranberries and Almonds is a refreshing, colorful, and delightfully simple salad that brings together crisp leafy greens, tart dried cranberries, and crunchy sliced almonds — all balanced with a light vinaigrette. It’s a perfect example of how a few fresh, quality ingredients can create a dish that’s both elegant and satisfying.

This salad is ideal as a side for any meal or as a light lunch on its own. The bright sweetness of cranberries complements the nutty flavor of almonds, making it a timeless favorite for family gatherings, festive dinners, or everyday meals.

Why I Love This Recipe

I love this salad for its effortless beauty and incredible balance of textures and flavors. The soft, delicate greens contrast with the crunch of toasted almonds, while the cranberries add bursts of sweetness in every bite. It’s healthy, versatile, and can be paired with just about any main dish.

What I especially adore is that it comes together in minutes but feels like something you’d find at a fine restaurant.

Why It’s a Must-Try Dish

This salad is a must-try because it embodies the perfect harmony of taste, nutrition, and presentation. It’s nutrient-rich, packed with antioxidants, fiber, and healthy fats, and it caters to nearly every diet.

Whether you’re planning a casual dinner or an elegant celebration, this salad fits right in. It’s also highly customizable — you can add fruits, cheeses, or proteins to make it your own.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 5 minutes (for toasting almonds)
• Total Time: 20 minutes
• Servings: 4–6 servings
• Calories: Approximately 180–220 kcal per serving
• Course: Salad / Side Dish
• Cuisine: American / Contemporary

Ingredients

For the Salad

• 6 cups mixed salad greens (baby spinach, arugula, romaine, or spring mix)
• ½ cup dried cranberries
• ⅓ cup sliced almonds (toasted)
• ¼ small red onion, thinly sliced
• ⅓ cup crumbled feta or goat cheese (optional)

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar or red wine vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tsp lemon juice (optional, for brightness)
• Salt and freshly cracked black pepper, to taste

Cooking Directions

1. Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for 3–4 minutes until golden and fragrant. Stir frequently and remove from heat once they start to brown.
2. Make the Dressing: In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until emulsified.
3. Assemble the Salad: In a large bowl, combine mixed greens, dried cranberries, red onion, and toasted almonds.
4. Add Dressing: Pour the vinaigrette over the salad just before serving. Toss gently to coat the ingredients evenly.
5. Top with Cheese (optional): Sprinkle with crumbled feta or goat cheese for extra creaminess and serve immediately.

Step-by-Step Preparation Method

1. Prepare the Ingredients: Wash and dry all greens thoroughly. Slice the red onion thinly and measure out cranberries and almonds.
2. Toast the Almonds: Heat a skillet over medium heat. Add sliced almonds and toast, stirring constantly until lightly golden. Set aside to cool.
3. Whisk the Dressing: In a small bowl, combine olive oil, vinegar, honey, mustard, lemon juice, salt, and pepper. Whisk until smooth and slightly thickened.
4. Combine Salad Ingredients: Add mixed greens, cranberries, onions, and almonds to a large salad bowl.
5. Dress the Salad: Drizzle the prepared vinaigrette over and toss gently with salad tongs until the greens are evenly coated.
6. Add Final Touches: Top with feta or goat cheese, if desired, and serve immediately for the freshest flavor and texture.

How to Serve

Serve the Mixed Greens Salad in a large, chilled bowl or on a wide platter for an elegant presentation. It pairs beautifully with grilled chicken, fish, roasted vegetables, or pasta dishes. For a complete meal, you can add grilled shrimp, salmon, or chickpeas for extra protein. This salad is also a great companion to festive mains like roasted turkey or glazed ham during the holidays.

Recipe Tips

• Use fresh greens: Wash and dry them thoroughly — excess water can dilute the dressing.
• Toast the nuts: It deepens their flavor and enhances crunchiness.
• Dress just before serving: This keeps the greens crisp and vibrant.
• Balance flavors: Adjust sweetness with more honey or acidity with more vinegar or lemon juice.
• Keep it colorful: Add a mix of red and green leaves for a visually appealing presentation.

Variations

• Autumn-Inspired: Add thinly sliced apples or pears and a sprinkle of cinnamon in the dressing.
• Nut-Free Option: Replace almonds with pumpkin seeds or sunflower seeds.
• Cheese Lovers: Try blue cheese, gorgonzola, or shaved parmesan instead of feta.
• Protein Boost: Add grilled chicken, steak strips, or roasted chickpeas.
• Tropical Twist: Include mandarin oranges or mango chunks for a fresh, fruity vibe.
• Cranberry Substitution: Swap dried cranberries for raisins, cherries, or pomegranate seeds.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.
• Dressing Storage: The vinaigrette can be stored separately in a sealed jar for up to 7 days. Shake before using.
• Freezing: Not recommended — the greens and cranberries lose texture after thawing.
• Make-Ahead: You can toast the almonds and prepare the dressing up to 2 days in advance. Assemble the salad just before serving.

Special Equipment Needed

• Mixing bowls (large and small)
• Whisk or small jar with lid (for shaking the dressing)
• Salad spinner (for drying greens)
• Salad tongs or serving spoons
• Skillet (for toasting almonds)

FAQ

Q: Can I use a store-bought dressing?
A: Yes, but the homemade dressing is fresher, healthier, and more flavorful.

Q: Can I make this salad ahead of time?
A: Assemble all ingredients separately and combine with dressing just before serving.

Q: What type of greens work best?
A: A mix of spinach, arugula, and romaine gives the perfect balance of softness and crunch.

Q: How do I prevent soggy greens?
A: Make sure to dry them thoroughly and only add dressing right before serving.

Q: Can I make it vegan?
A: Absolutely! Skip the cheese or use vegan cheese, and substitute honey with maple syrup.

Conclusion

Mixed Greens Salad with Cranberries and Almonds is a fresh, vibrant, and nutritious dish that proves salads can be both beautiful and satisfying. With its mix of sweet-tart cranberries, crunchy almonds, and a perfectly balanced vinaigrette, it’s a salad that brings both color and flavor to any meal. It’s simple to prepare, endlessly customizable, and ideal for everything from weeknight dinners to holiday gatherings. Once you try it, you’ll see why this salad has become a staple in kitchens around the world — light, wholesome, and absolutely delicious.