Mixed Greens Salad with Cranberry Vinaigrette and Spiced Walnuts
A bright cranberry dressing is the perfect addition to this salad.
Makes: 2 cups walnuts, 1 cup vinaigrette
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Spiced Walnuts
- 2 cups walnut halves
- 2 tablespoons butter, melted
- ½ teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
Cranberry Vinaigrette
- ½ cup fresh cranberries
- 2 small cloves garlic
- ½ cup olive oil
- 2 tablespoons white wine vinegar
- ¼ cup maple syrup or honey
- ½ teaspoon salt
Salad
- 6-8 cups baby kale and spinach mix (or any favorite mixed greens)
- ½ cup white cheddar or asiago cheese shavings
- ⅓ cup golden raisins
- ⅓ cup dried cranberries
Instructions
- Heat oven to 350 degrees. In a bowl, combine all ingredients for spiced walnuts and toss well to coat nuts evenly with butter and spice mixture. Place nuts on a baking sheet and bake for 10 minutes, turning several times to ensure even browning. Remove from oven and allow to cool completely.
- In a blender, combine all vinaigrette ingredients and puree until very well combined, creamy and bright pink.
- To assemble salad, divide greens evenly between 4 to 6 salad bowls. Sprinkle spiced walnuts, dried fruits and cheese on top of each bowl of greens. Drizzle vinaigrette over the top of each salad. Serve immediately.
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4 Comments
Join the discussion and tell us your opinion.
How long will the vinaigrette last in the fridge?
It can last up to two weeks!
This salad is amazing! I’m definitely putting it on the Thanksgiving menu this year! Thank you!
So glad you liked it Nancy! Thanks for your comment! 🙂