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Best Homemade Cranberry Walnut Thanksgiving Salad with Feta

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A bright, tangy, and crunchy salad featuring toasted walnuts, dried cranberries, creamy feta, and crisp greens, all tossed in a maple-Dijon vinaigrette. Perfect for breaking up heavy holiday dishes and impressing guests.

Ingredients

Scale
  • 6 cups mixed spring greens or baby spinach
  • 1 cup dried cranberries
  • 1 cup crumbled feta cheese
  • 1 cup toasted walnut halves
  • 1/2 cup thinly sliced red onion
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • Salt and black pepper to taste

Instructions

  1. Toast the walnuts: Place walnut halves in a dry skillet over medium heat. Shake the pan every 30 seconds for 3-4 minutes until fragrant and slightly darker. Set aside to cool completely.
  2. Make the dressing: In a small mason jar or bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk vigorously for about 30 seconds until emulsified.
  3. Prep the greens and onion: Wash and dry greens thoroughly. Slice red onion thinly; soak in cold water for 10 minutes if desired to mellow the bite.
  4. Assemble the salad: In a large salad bowl, combine greens, cooled walnuts, dried cranberries, and sliced red onion. Drizzle about half the dressing over and toss gently.
  5. Add the feta and serve: Crumble feta over the top, toss gently, and add more dressing if needed. Serve immediately.

Notes

Toast walnuts fresh for best flavor. Soak red onion to mellow sharpness. Dress salad just before serving to prevent sogginess. Dressing can be made a day ahead.

Nutrition

Keywords: cranberry walnut salad, Thanksgiving salad, feta salad, maple Dijon vinaigrette, holiday side dish

Find it online: https://cookluma.com/best-homemade-cranberry-walnut-thanksgiving-salad-with-feta/