Festive Green Salad with Cranberries, Walnuts, and Honey Dressing

Some salads simply accompany a meal, while others steal the spotlight. This salad definitely belongs in the second category. It combines crisp fresh vegetables, fragrant herbs, toasted nuts, and a sweet-tangy dressing that elevates every bite. Beautiful, easy to prepare, and packed with flavor, it's the salad that people will come back for seconds.

Ingredients

• 1 large head of romaine lettuce, washed and torn into bite-sized pieces

• 1 package baby greens

• 1 large cucumber, diced

• 2 carrots, grated

• ½ red onion, thinly sliced

• A handful of dried cranberries

• A handful of chopped walnuts

• A handful of toasted sliced almonds

• 100 grams (3.5 oz) crumbled Bulgarian cheese or feta (optional)

For the Dressing

• 4 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon honey

• 1 teaspoon mustard

• Salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Place the lettuce, baby greens, cucumber, carrots, and red onion in a large serving bowl.

2. Add the dried cranberries, chopped walnuts, and toasted almonds.

3. In a separate small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and black pepper until smooth and well combined.

4. Just before serving, pour the dressing over the salad and toss gently to coat.

5. Sprinkle the crumbled Bulgarian cheese or feta over the top.

Tips for the Best Salad

• To keep the greens crisp and fresh, add the dressing only at the last moment before serving.

• For extra flavor, toast the walnuts and almonds in a dry skillet for 3–4 minutes before adding them to the salad.

Want to Upgrade It?

Try adding one or more of the following:

• Roasted sweet potato cubes

• Fresh pomegranate seeds when in season

• Diced green apple

• Ripe avocado

For a more filling lunch, replace the cheese with sliced grilled chicken breast.

Enjoy!