Salad: United States – New England – Cranberry Walnut Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 30 min

Total 45 min

Ingredients

- 6 cups (about 180 g) mixed salad greens (spinach, arugula, baby lettuces)
- 1 cup (100 g) fresh cranberries, halved
- 3/4 cup (75 g) walnuts, coarsely chopped
- 4 oz (115 g) goat cheese, crumbled
- 1/4 small red onion, very thinly sliced (about 30 g)
- 1 small apple, thinly sliced (optional) (about 120 g)

For the maple-balsamic vinaigrette:
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.5 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to finish

Optional garnish:
- 1 tbsp (15 g) fresh parsley, chopped

Instructions

Short Description:
A bright New England salad of mixed greens tossed with fresh local cranberries, toasted walnuts, and crumbled goat cheese, finished with a maple-balsamic vinaigrette. This is a crisp, slightly sweet-tart salad suited to local autumn produce.

Regional Notes:
This Rhode Island/New England variation emphasizes fresh local cranberries and the addition of walnuts, plus a touch of regional maple syrup in the vinaigrette. Unlike versions that rely on dried cranberries or heavy dressings, this salad highlights tart fresh berries and a balanced balsamic-maple dressing common in New England seasonal cuisine.

1. Toast the walnuts: heat a small dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool.
2. Prepare the cranberries and produce: rinse and drain the fresh cranberries, then halve them. Thinly slice the red onion and apple (if using). Place the mixed greens in a large salad bowl.
3. Make the vinaigrette: in a jar or small bowl combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake to combine, then slowly stream in the olive oil while whisking until the dressing is emulsified. Taste and adjust salt, pepper, or maple to preference.
4. Assemble the salad: add the halved cranberries, cooled toasted walnuts, sliced red onion, and apple slices (if using) to the bowl of greens. Crumble the goat cheese over the top.
5. Dress and toss: pour about half of the vinaigrette over the salad and gently toss to combine, adding more dressing a little at a time until desired coating is reached.
6. Serve: transfer to individual plates or a serving platter, finish with a crack of fresh black pepper and optional chopped parsley. Serve immediately.