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Mixed Greens Salad with Cranberries and Almonds

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

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