Bright & Zesty Cranberry Orange Salad You'Ll Crave This Season

Ingredients

For the Salad

• 2 cups fresh cranberries add a tangy burst and beautiful color to brighten your salad.
• 2 medium navel oranges provide juicy sweetness and vibrant citrus notes; peel carefully to avoid bitterness.
• 4 cups baby spinach or mixed greens offer a fresh, tender base that complements the zesty fruit.
• 1/2 medium red onion thinly sliced for a mild sharpness that balances the sweetness.
• 1/2 cup toasted pecans or walnuts add crunch and a rich, nutty flavor that enhances texture.

For the Dressing

• 2 tablespoons honey or maple syrup lends natural sweetness to tie the flavors together gently.
• 1/4 cup fresh orange juice amplifies citrus brightness and freshness in the dressing.
• 1/4 cup olive oil smooths and binds the vinaigrette for a luscious finish.
• 1 teaspoon Dijon mustard provides a subtle tang and emulsifies the dressing beautifully.
• to taste salt and cracked black pepper essential seasoning to lift all the flavors in this Cranberry Orange Salad.

Steps

1. For the Salad:

2. Gently rinse fresh cranberries under cool water and pat dry until glossy.

3. Carefully peel navel oranges and segment over a bowl to catch juices.

4. Thinly slice red onion into delicate rings for mild sharpness and soak in cold water for 5 minutes.

5. Spread pecans or walnuts on a baking sheet and toast at 350°F for 8–10 minutes.

   For the Dressing:

6. In a small bowl, whisk together honey or maple syrup, fresh orange juice, olive oil, and Dijon mustard until smooth.

7. Add salt and freshly cracked black pepper to taste, adjusting sweetness or acidity to balance the dressing.

   Toss Salad:

8. In a large bowl, combine greens, cranberries, orange segments, red onion, and toasted nuts.

9. Drizzle dressing over top and gently toss until everything is evenly coated.