Ingredients:

  • ⅓ cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Orange Juice
  • 2 Tbsp Apple Cider Vinegar (or White Wine Vinegar)
  • 1 tsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • ½ tsp Orange Zest
  • ¼ tsp Sea Salt
  • ⅛ tsp Black Pepper (Freshly ground)
  • ½ cup Walnuts (halves or pieces, untoasted)
  • 6 oz Mixed Baby Greens (or Spinach/Arugula blend, thoroughly washed and dried)
  • ½ cup Dried Cranberries (Craisis)
  • 4 oz Crumbled Feta or Goat Cheese (Optional)
  • ¼ cup Red Onion (thinly sliced)
  • 1 Tbsp Fresh Parsley or Chives (chopped)

Instructions:

  1. Toast the Walnuts: Place the walnuts in a small, dry frying pan over medium heat. Toast, shaking the pan frequently, for 4–5 minutes until fragrant and lightly golden brown. Immediately transfer the toasted walnuts to a plate to cool completely.
  2. Prepare the Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, orange juice, apple cider vinegar, Dijon mustard, honey/maple syrup, orange zest, salt, and pepper. Seal the jar securely and shake vigorously for 30–60 seconds until the dressing is fully emulsified (it should appear slightly thick and cloudy). Taste and adjust seasoning if necessary. Set aside.
  3. Prep the Remaining Components: Thinly slice the red onion and soak it in a bowl of cold water for 10 minutes if desired to remove harshness. Drain well and pat dry. Ensure the mixed greens are completely dry. Crumble the cheese and chop the fresh herbs.
  4. Assembly and Serving: In a large mixing bowl, combine the mixed greens, dried cranberries, the cooled toasted walnuts, and the prepared red onion slices. Drizzle about half of the vinaigrette over the salad mixture. Toss gently using tongs until the greens are lightly coated, adding more dressing if needed. Transfer to a serving bowl, garnish with the crumbled cheese and chopped fresh parsley or chives. Serve immediately for the crispest texture.