Cranberry & Walnut Recipe

Toast the walnuts: place the walnuts in a dry skillet over medium heat. Stir frequently for 4–6 minutes until fragrant and lightly browned. Remove from heat immediately and transfer to a plate to cool, then roughly chop.

If using whole dried cranberries that are very chewy, soak them in 1 tablespoon warm water or orange juice for 5 minutes, then drain. Thinly slice the red onion into half-moons and separate the carrot and cabbage if not already prepared.

Emulsify dressing

In a small bowl or jar combine apple cider vinegar, lemon juice, honey (or maple syrup), and Dijon mustard. Whisk until smooth. Slowly whisk in the olive oil in a steady stream (or close jar and shake vigorously) until dressing is emulsified. Season with salt and freshly ground black pepper, taste and adjust sweetness or acidity if needed.

In a large bowl combine the mixed salad greens, shredded carrot, and thinly sliced red cabbage. Add the thinly sliced red onion, toasted chopped walnuts, and dried cranberries.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing if desired. Sprinkle the crumbled feta or goat cheese on top if using.

Serve immediately in individual bowls or on a platter, and pass any extra dressing on the side.