Cranberry Walnut Salad (classic)
Printed from Inclusive Kitchen — Cranberry Walnut Salad
Cranberry Walnut Salad with Feta is a delightful dish that brings together the tartness of cranberries, the crunch of walnuts, and the creaminess of feta cheese. This classic salad is not just a feast for the eyes but also a celebration of flavors and textures that dance on your palate. The bright red cranberries add a pop of color, while the walnuts provide a satisfying crunch, and the feta cheese ties everything together with its rich, tangy flavor.
Historically, salads have been a staple in various cultures, often serving as a refreshing side or a light meal. The combination of fruits and nuts in salads dates back to ancient times, where they were enjoyed for their health benefits and vibrant flavors. This particular salad is a nod to the American tradition of incorporating seasonal ingredients, making it a popular choice during the fall and winter months when cranberries are at their peak.
To prepare this salad, you’ll need a few simple ingredients, but the magic lies in the balance of flavors. The sweetness of the cranberries contrasts beautifully with the saltiness of the feta, while the walnuts add a nutty depth. Tossed together with a light vinaigrette, this salad is perfect for holiday gatherings or as a refreshing side dish for any meal. And let’s be honest, it’s a great way to sneak in some healthy ingredients while still feeling like you’re indulging. After all, who said salads can’t be fun?
So, whether you’re serving it at a festive dinner or enjoying it as a light lunch, this Cranberry Walnut Salad with Feta is sure to impress. Just remember, if someone asks if you want a salad, you can confidently say, “I’ll take the one with the cranberries and walnuts, please!” It’s a classic for a reason, and it’s bound to become a favorite in your kitchen too.
Ingredients
- 4 cups fresh spinach leaves
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 cup feta cheese, crumbled
- 0.5 cup red onion, thinly sliced
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Begin by gathering all your ingredients. You will need a large mixing bowl, a whisk, and a salad serving bowl. This will help keep your workspace organized.
- In the large mixing bowl, combine 4 cups of fresh spinach leaves. Make sure the spinach is washed and dried thoroughly to avoid a soggy salad.
- Add 1 cup of dried cranberries to the spinach. The cranberries will provide a sweet and tangy flavor that complements the other ingredients beautifully.
- Next, toss in 1 cup of chopped walnuts. Their crunch will add texture to the salad, making each bite satisfying.
- Now, add 1 cup of crumbled feta cheese. The creamy, salty feta will balance the sweetness of the cranberries and the nuttiness of the walnuts.
- Thinly slice 0.5 cup of red onion and add it to the bowl. The onion will give a slight sharpness that enhances the overall flavor profile.
- In a separate small bowl, whisk together 0.25 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. This vinaigrette will tie all the flavors together.
- Pour the vinaigrette over the salad mixture. Use tongs to gently toss everything together until the spinach is well coated and the ingredients are evenly distributed.
- Taste the salad and adjust the seasoning if necessary. You may want to add a pinch more salt or a drizzle of honey, depending on your preference.
- Transfer the salad to a serving bowl. This is where you can show off your beautiful creation. Remember, we eat with our eyes first!
- Serve immediately for the freshest taste. If you need to prepare it ahead of time, keep the dressing separate until just before serving to maintain the crispness of the spinach.
- Enjoy your Cranberry Walnut Salad with Feta as a side dish or a light meal. It’s a delightful way to incorporate healthy ingredients into your diet.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Just be aware that the spinach may wilt over time.
- And remember, if anyone asks if you made it from scratch, just smile and say, 'Of course! I even picked the cranberries myself!'
Nutrition (per serving)
- Calories: 320
- Carbs g: 30
- Protein g: 8
- Fat g: 20
- Sugar g: 10
