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Easy Cranberry Walnut Thanksgiving Salad with Feta Recipe

Cranberry Walnut Thanksgiving Salad - featured image
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A quick and easy Thanksgiving salad with mixed greens, dried cranberries, toasted walnuts, and creamy feta, tossed in a bright maple-Dijon vinaigrette. Ready in 15 minutes, it’s the perfect fresh and crunchy side dish for your holiday table.

Ingredients

Scale
  • 6 cups mixed salad greens (about 180g)
  • 1/2 cup dried cranberries (60g)
  • 1/2 cup walnuts, roughly chopped (60g)
  • 1/2 cup feta cheese, crumbled (75g)
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil (45ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon pure maple syrup (15ml)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Toast the walnuts (optional but recommended): Place the chopped walnuts in a dry skillet over medium heat. Shake the pan every 30 seconds until they smell nutty and look slightly darker, about 3-4 minutes. Watch them closely—they burn fast. Transfer to a plate to cool completely.
  2. Soften the red onion: Slice the red onion thinly into half-moons. Place them in a small bowl with cold water and let them sit for 5 minutes. This removes some of the sharp bite. Drain and pat dry with a paper towel.
  3. Make the dressing: In your small jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake until everything is well combined. Taste and adjust—more maple syrup if you like it sweeter, more mustard if you want tang.
  4. Assemble the salad: Place the mixed greens in your large salad bowl. Add the dried cranberries, cooled walnuts, softened red onion slices, and crumbled feta cheese. Don’t toss yet—wait until right before serving.
  5. Dress and toss: Drizzle about half the dressing over the salad. Use your salad servers or tongs to gently toss everything together, making sure the dressing coats the leaves evenly. Add more dressing if needed—you want it lightly coated, not soggy.
  6. Serve immediately: Transfer to individual plates or a serving platter. Add an extra sprinkle of feta and a few whole cranberries on top for looks if you’re feeling fancy.

Notes

The greens will wilt if the dressing sits on them too long, so only dress what you plan to eat immediately. If you’re making this for a crowd, keep the dressing on the side and let everyone dress their own portion. Also, if your feta is very salty, go easy on the added salt in the dressing. Toast the walnuts every single time for best flavor. Dry your greens thoroughly to avoid diluting the dressing. Make the dressing in advance (keeps up to a week in the fridge). Assemble at the last minute for best texture. Don’t overdress—start with half the dressing and add more as needed.

Nutrition

Keywords: Thanksgiving salad, cranberry walnut salad, feta salad, holiday salad, quick salad, easy salad, maple Dijon dressing

Find it online: https://bitesienna.com/easy-cranberry-walnut-thanksgiving-salad-with-feta-recipe/