Cranberry Goat Cheese Salad With Balsamic Dressing Recipe

Prepare greens and vegetables

Rinse the mixed salad greens thoroughly in cold water, spin or pat dry, and place them in a large salad bowl. If using cucumber and/or avocado, thinly slice the cucumber and slice the avocado just before serving to prevent browning.

Prepare cranberries

If using fresh cranberries, rinse and halve them. For a slightly milder flavor, you can toss fresh cranberries with 1 teaspoon of honey and let sit 5 minutes to soften. If using dried cranberries, measure out 1/2 cup and set aside.

Toast nuts

Heat a small dry skillet over medium heat. Add pecans (or walnuts) and toast, stirring frequently, until fragrant and lightly browned, about 3 to 5 minutes. Remove from heat and let cool.

Slice onion and crumble cheese

Thinly slice the red onion and separate into rings. Crumble the goat cheese into small dollops or crumble for easy distribution across the salad.

Combine the prepared greens, cranberries (fresh or dried), sliced cucumber, sliced red onion, and toasted nuts in the large bowl. Gently toss to mix. Add salt and freshly ground black pepper and taste; adjust seasoning as desired.

If using optional avocado, add slices on top after tossing. Scatter crumbled goat cheese over the salad or arrange small dollops across the top so each serving gets some.

Whisk dressing

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake until blended. Slowly add the extra-virgin olive oil in a steady stream while whisking (or pour oil into jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds to 1 minute.

Taste the dressing and adjust: add more honey for sweetness, more vinegar for tang, or a pinch more salt if needed.

Just before serving, drizzle about half of the dressing over the tossed salad and gently toss to coat the leaves. Reserve the remaining dressing for guests to add more to taste.

Transfer salad to individual plates or leave in the large bowl. Sprinkle additional toasted nuts and a few extra cranberries on top for presentation. Garnish with fresh thyme or parsley leaves.

If using optional grilled chicken, arrange sliced chicken breast over the top of the salad. Serve with crusty bread or crostini on the side and extra dressing passed at the table.

Serve immediately so greens remain crisp and avocado does not brown.