Ingredients
Scale
- 6 cups mixed baby greens (spinach, arugula, and radicchio)
- 1 cup dried cranberries (look for low-sugar options if preferred)
- 1 cup halved walnuts
- 1/2 small red onion, very thinly sliced
- 4 oz goat cheese or feta cheese, crumbled
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
Instructions
- Toast the Walnuts: Place a small skillet over medium heat. Add the walnut halves to the dry pan. Stir frequently for about 3 to 5 minutes until the nuts become fragrant and slightly golden. Watch them closely, as walnuts can burn quickly. Once toasted, remove them from the heat immediately and let them cool on a plate so they stay crunchy.
- Prepare the Balsamic Vinaigrette: In a small glass jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard. Add a pinch of salt and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and smooth. Taste the dressing and adjust the sweetness or acidity according to your preference.
- Assemble and Toss: Place the mixed greens in a large serving bowl. Add the thinly sliced red onions and cooled toasted walnuts. Drizzle about half of the dressing over the greens and toss gently to coat the leaves. Add the dried cranberries and crumbled cheese. Drizzle with the remaining dressing if needed and give it one final light toss before serving immediately.
- Cook Time: 20 minutes