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Cape Cod Salad

A refreshing salad featuring tart apples, sweet cranberries, crunchy nuts, and creamy blue cheese, perfect for summer gatherings or a light dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6 cups mixed salad greens Use room temperature for best texture.
  • 1 large Granny Smith apple, diced Dice right before serving to maintain freshness.
  • 1/2 cup dried cranberries Available at most grocery stores.
Add-Ons
  • 1/2 cup toasted walnuts or pecans, chopped Toast for best flavor.
  • 1/2 cup crumbled blue cheese or Gorgonzola Can substitute with feta or goat cheese.
Dressing
  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil

Method
 

Preparation
  1. In a small bowl, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil until emulsified and creamy. Set aside.
  2. Preheat the oven to 375°F (190°C) and spread the walnuts or pecans on a baking sheet. Toast for about 5-7 minutes, stirring every 2 minutes until golden brown and fragrant. Once cooled, chop them into smaller pieces.
  3. In a large mixing bowl, combine the salad greens, diced apple, dried cranberries, toasted nuts, and crumbled cheese.
Serving
  1. Drizzle the salad with the prepared dressing and toss gently to combine, ensuring all ingredients are coated. Serve immediately for the best flavor.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to three days. It's recommended to keep the dressing separate until serving to prevent wilting. Freezing is not recommended.