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Cape Cod Salad

A refreshing mix of crisp greens, tart cranberries, crunchy nuts, and a bright vinaigrette, this salad is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Meal, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens (baby spinach, arugula, or spring mix) Use fresh and cold for best taste.
  • 1 medium apple, cored and thinly sliced Cut just before serving to avoid browning.
  • 1 cup dried cranberries Provides a sweet and tart flavor.
Nuts and Protein (Optional)
  • 1/2 cup walnuts or pecans, chopped and toasted Toast in a dry skillet over medium heat until fragrant.
  • 1 medium chicken breast (optional) Grill or roast and slice thin if adding protein.
  • 1/4 cup feta or goat cheese, crumbled (optional) Adds extra creaminess and flavor.
Vinaigrette Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon honey Adjust sweetness to taste.
  • 1 pinch salt
  • 1 grind black pepper

Method
 

Preparation
  1. Wash and dry the mixed greens thoroughly.
  2. Place the greens in a large serving bowl.
  3. Core and thinly slice the apple, then add to the bowl.
  4. Toss in the dried cranberries.
  5. Chop the walnuts or pecans, toast them in a skillet over medium heat for 3-5 minutes, stirring often until fragrant. Allow to cool before adding.
Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, honey, salt, and pepper. Adjust to taste.
Assembly
  1. If using, grill or roast the chicken breast, let rest for 5 minutes, slice and place on top of the salad.
  2. Sprinkle crumbled feta or goat cheese over the salad.
  3. Just before serving, drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately to keep the greens crisp and the nuts crunchy.

Notes

Use fresh ingredients and keep them chilled for best flavor. Store leftover salad without dressing and consume within two days.