Cranberry & Goat Cheese Salad Recipe
Fresh greens, tomatoes, sun-dried cranberries, walnuts, red onions, and goat cheese. Served with grilled chicken and dressing.(Where available)
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Ingredients
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Salad Base
Grilled Chicken (optional; where available)
Dressing
Method
Salad Base
- 1
Prep vegetables and mix
Rinse and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Place the greens in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Thinly slice the red onion and separate into rings; add 1/4 cup to the salad bowl (reserve extra if desired).
- 2
Add fruits, cheese, and nuts
Scatter the sun-dried cranberries over the greens, then crumble the goat cheese evenly on top. Add the toasted, roughly chopped walnuts. Gently toss the salad ingredients to combine, taking care not to overwork the greens so the goat cheese remains in visible clumps.
Grilled Chicken (optional; where available)
- 3
Pound and season chicken
If chicken breasts are uneven in thickness, place them between two pieces of plastic wrap and gently pound to an even thickness (~3/4 inch) so they cook evenly. Brush both sides with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- 4
Grill or pan-sear
Preheat an outdoor grill or a heavy skillet (cast-iron preferred) over medium-high heat until hot. Lightly oil the grill grates or add a thin film of oil to the skillet. Cook the chicken breasts 5–7 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the juices run clear. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.
Dressing
- 5
Whisk dressing
In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a jar with a tight lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add up to 1 tablespoon more olive oil if too sharp, or a little more honey if you prefer sweeter.
- 6
Finish salad
Just before serving, drizzle about half of the dressing over the salad and gently toss to coat. Add more dressing to taste (reserve any extra to serve on the side). Arrange the sliced grilled chicken over the top (if using). Garnish with a few extra crumbles of goat cheese, a sprinkle of walnuts, and a few cranberries for appearance. Serve immediately.