Salad: United States – New England – Cape Cod Cranberry Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 30 min

Total 55 min

Ingredients

- 6 cups (180 g) mixed salad greens (spring mix or baby lettuces)
- 1 cup (140 g) dried cranberries
- 1/2 cup (60 g) fresh cranberries, halved
- 2 medium McIntosh or Cortland apples, cored and thinly sliced, about 12 oz (340 g) total
- 1 tbsp (15 ml) fresh lemon juice (to toss apples)
- 2 medium celery stalks, thinly sliced, about 60 g
- 1/3 cup (40 g) toasted walnut halves, roughly chopped
- 4 oz (115 g) sharp cheddar, cut into small cubes or shredded
- 1/4 small red onion, very thinly sliced (about 25 g)
- 1/3 cup (80 ml) unsweetened cranberry juice
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) honey or pure maple syrup
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright New England salad that pairs sweet-tart cranberries and crisp local apples with toasted nuts and sharp cheddar, finished with a cranberry-juice vinaigrette. It's a fresh, crunchy salad that showcases Cape Cod's cranberry heritage.

Regional Notes:
This Massachusetts/New England version highlights the region's cranberry industry by using both dried and fresh cranberries and a dressing built on cranberry juice and apple cider vinegar. Local apple varieties such as McIntosh or Cortland add the characteristic sweet-tart crunch you find in area salads, and aged cheddar reflects New England cheese traditions.

1. Prep apples: In a small bowl toss the sliced apples with 1 tbsp (15 ml) fresh lemon juice to prevent browning; set aside.
2. Toast nuts: In a dry skillet over medium heat, toast the walnut halves, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and cool; roughly chop.
3. Make dressing: In a jar or small bowl combine 1/3 cup (80 ml) cranberry juice, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) Dijon mustard, 2 tbsp (30 ml) honey or maple syrup, 2 tbsp (30 ml) olive oil, 1/4 tsp (1.5 g) salt, and 1/4 tsp (0.5 g) black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust sweetness or acidity as desired.
4. Assemble salad base: In a large salad bowl gently toss 6 cups (180 g) mixed salad greens with the thinly sliced celery, thinly sliced red onion, dried cranberries, fresh cranberries, and the lemon-tossed apple slices.
5. Add cheese and nuts: Scatter the cubed/shredded sharp cheddar and toasted walnuts over the top; reserve a small handful of nuts and cranberries for garnish if desired.
6. Dress and toss: Pour about three-quarters of the dressing over the salad and gently toss to coat all ingredients; add more dressing if needed to taste.
7. Serve: Transfer to individual plates or serve family-style, garnishing with the reserved nuts and cranberries. Serve immediately so apples remain crisp.