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Cranberry Harvest Salad

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Cranberry Harvest Salad is a colorful, nutrient-rich salad featuring crisp greens, sweet-tart cranberries, apples or pears, roasted vegetables, toasted nuts, and a tangy maple vinaigrette. Perfect for fall and winter, it’s festive, refreshing, and easily adaptable for a side dish or light main course.

Ingredients

  • 6 cups mixed greens (arugula, spinach, or baby kale)
  • 1/2 cup dried cranberries (or roasted fresh cranberries)
  • 1 crisp apple or pear, thinly sliced
  • 1 cup roasted butternut squash or sweet potato, cubed (optional)
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/2 cup cooked quinoa or wild rice (optional)
  • 1/4 red onion, thinly sliced

For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. If using roasted squash or sweet potato, roast at 400°F (200°C) for 25–30 minutes until golden and tender.
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until combined.
  3. In a large bowl or serving platter, arrange the mixed greens, apple or pear slices, cranberries, nuts, onion, and cheese if using.
  4. Add roasted squash and cooked grains, if desired.
  5. Drizzle with vinaigrette and toss gently to coat.
  6. Serve immediately or let sit for 5–10 minutes to allow flavors to meld.

Notes

  • Use roasted cranberries (with a touch of maple syrup) if using fresh for a mellowed, sweet-tart flavor.
  • Substitute pomegranate seeds or orange segments for extra brightness.
  • For meal prep, keep dressing and salad components separate until ready to serve.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-harvest-salad/