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Cranberries with Mixed Greens, Goat Cheese & Toasted Walnuts



For the Dressing

  • 2 tablespoons fresh lemon juice (the juice from one lemon)
  • 2 tablespoons 100% cranberry juice
  • 2 tablespoons honey
  • 4 tablespoons soft mild-flavored goat cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil

For the Salad

  • 9 cups mixed greens
  • 1/2 cup soft goat cheese, crumbled
  • 1 cup dried cranberries
  • 1 cup toasted, chopped walnuts


Directions for the Vinaigrette

  • Combine in a blender the lemon juice, cranberry juice, honey, goat cheese, salt and pepper. Blend until smooth, then, with the motor running, gradually add in the olive oil.
  • The vinaigrette can be stored in an airtight container in the refrigerator for 2-3 days.

Instructions for the Salad

  • Preheat oven to 350 degrees.
  • Toast chopped walnuts on a shallow baking dish for 8-10 minutes.
  • A few minutes before you serve the salad, in a large serving bowl toss the greens with the vinaigrette. Garnish with the cranberries, toasted walnuts, & crumbled goat cheese.
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