Festive Green Salad Recipe
A light, festive salad that helps you feel full and balanced before the richer dishes. Refreshing, easy to prep, and made with a naturally sweet cranberry dressing.
Servings: 8 servings
Calories: 211kcal
Equipment
- Blender
Ingredients
For the cranberry balsamic dressing:
- 1 cup cranberries fresh or frozen
- 2 large Medjool dates (about ½ cup) pitted
- ¾ cups water plus more as needed
- 1 teaspoon Dijon mustard
- ½ teaspoon orange zest optional
- ½ teaspoon dried thyme or herbs
- 1 cloves garlic
- ¼ cup balsamic vinegar or to taste, plus more as needed
- 2 tablespoons orange juice or to taste
- Salt and black pepper to taste
For the salad:
- 10 cups salad greens
- 2 apples thinly sliced (about 3 cups)
- 1 cup pomegranate seeds or blueberries
- ¾ cup chopped pecans or pumpkin seeds
- 1 cup vegan feta or feta
Instructions
Make the dressing
- Soften cranberries and dates: In a medium saucepan, combine cranberries, dates, and water. Bring to a boil over medium-high heat, then reduce to low. Simmer, uncovered, for about 10 minutes, stirring occasionally, or until cranberries burst and dates soften.
- Remove from heat and let cool slightly.
- Transfer to a blender with Dijon, orange zest, thyme, and garlic. Blend until silky smooth.
- Add balsamic and orange juice to taste — Transfer the dressing to a jar and start whisking in the balsamic vinegar gradually until the flavor is balanced to your liking. Then add the orange juice to achieve the desired brightness. Season with salt and pepper.
- Thin with water if needed for a pourable consistency as needed.
- Optional: Toast the Pecans by adding them to a dry skillet over medium heat and toasting for 3–4 minutes until fragrant. Let cool before chopping.
Assemble the Salad
- Combine: Add the mixed greens to a large bowl. Top with apples, pomegranate seeds, toasted pecans, and vegan feta.
- Dress Before Serving: Toss with the cranberry dressing right before serving, or serve the dressing on the side.
Notes
For the dressing: Add balsamic vinegar one tablespoon at a time, as each one is different. Add more as needed.
Nuts and Seeds: I don’t toast my nuts or seeds to preserve their healthy fats, but you can toast them if you prefer a deeper flavor.
Try my Tofu Feta. It's high in protein and works well in this salad.
Nutrition
Calories: 211kcal | Carbohydrates: 22g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 247mg | Fiber: 3g | Sugar: 14g | Vitamin A: 710IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 3mg
