If you’re craving a salad that captures the very essence of autumn, look no further than this vibrant Fall Salad with Cranberry Vinaigrette Recipe. It balances crisp, fresh greens with sweet apple slices, crunchy nuts, and that irresistible sweet-tart zing of a homemade cranberry vinaigrette. Every bite bursts with layers of texture and flavor, making it a perfect side or a light meal that will brighten your day and celebrate the season in the best way possible.

Ingredients You’ll Need

The image shows nine clear glass bowls and two white bowls arranged in neat rows on a white marbled surface. Starting from the top left, there is a white bowl filled with fresh green leafy salad mix. Next to it are three small glass bowls containing crumbled blue cheese, dried cranberries, and white sugar crystals. Below, a white bowl holds shiny red cranberries, while nearby glass bowls contain peeled pear slices, walnut halves, and a dollop of creamy mustard. The last row has three glass bowls filled with water, golden olive oil, and a mix of salt and black pepper. The arrangement creates a colorful and fresh array of salad ingredients, photo taken with an iphone --ar 4:5 --v 7

This Fall Salad with Cranberry Vinaigrette Recipe relies on simple, wholesome ingredients that each shine in their own right. From the crispness of fresh greens to the deep sweetness of dried cranberries and the rich crunch of nuts, every item is essential to creating a salad that’s both satisfying and colorful.

4 cups mixed greens: Choose a fresh, tender mix to provide a crisp base and vibrant color.
1 apple, sliced: Adds juicy sweetness and a pleasant crunch—Granny Smith or Honeycrisp work beautifully.
1/4 cup dried cranberries: Their natural tartness pairs perfectly with the vinaigrette and salad flavors.
1/4 cup pecans or walnuts: These nuts bring earthiness and a satisfying crunch to every forkful.
Optional: goat cheese: Creamy and tangy, goat cheese enhances richness if you want to take it up a notch.
2 tbsp olive oil: The heart of the vinaigrette, olive oil adds smoothness and a silky finish.
1 tbsp cranberry juice: Boosts the vinaigrette’s fruitiness and ties all the flavors together.
1 tbsp vinegar (apple cider or red wine): Provides a bright, tangy counterpoint to the sweetness.
1 tsp honey: Balances tartness while adding subtle natural sweetness.
Salt and pepper: Essential seasonings that enhance every component.

How to Make Fall Salad with Cranberry Vinaigrette Recipe

Step 1: Prepare the Salad Base

Start by rinsing and drying your mixed greens thoroughly. Place them in a large bowl as the foundation. Then, thinly slice your apple and add it along with the dried cranberries and nuts. If you’re including goat cheese, crumble it over the top now for that creamy touch.

Step 2: Whisk the Cranberry Vinaigrette

In a small bowl or jar, combine the olive oil, cranberry juice, vinegar, honey, and a pinch of salt and pepper. Whisk vigorously or shake well if using a jar until the dressing emulsifies and thickens slightly. This homemade vinaigrette is truly where the magic happens—sweet, tangy, and fruit-forward.

Step 3: Dress and Toss

Pour the cranberry vinaigrette over the salad ingredients. Gently toss everything together using salad tongs or your hands to ensure every leaf and slice gets coated without bruising the delicate greens. Serve immediately for the freshest flavor and texture.

How to Serve Fall Salad with Cranberry Vinaigrette Recipe

A white plate filled with a colorful salad showing several layers: bright green spinach leaves form the base layer, topped with golden yellow pear slices layered evenly on top. Scattered across the salad are deep red pomegranate seeds adding a bright contrast. Small pieces of white cheese are spread throughout the salad, along with a sprinkling of light brown pecan halves. A glossy red dressing is drizzled over the entire dish. The plate sits on a white marbled surface with a dark red cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding extra garnishes enhances both appearance and taste. Sprinkle toasted pumpkin seeds or a few extra dried cranberries on top for contrast. A light drizzle of additional vinaigrette or a few fresh herbs like thyme or parsley can also elevate the salad beautifully.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even a hearty bowl of butternut squash soup. Its bright flavors and crisp texture cut through rich or creamy dishes, making it a perfect companion to a cozy autumn meal.

Creative Ways to Present

For a festive touch, serve the Fall Salad with Cranberry Vinaigrette Recipe in individual clear glass bowls to highlight its colorful layers. Alternatively, present it on large platter with larger apple slices arranged artfully. You can also add segments of mandarin oranges or fresh pomegranate seeds as seasonal, attractive garnish options that complement the vinaigrette.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad and vinaigrette separately in airtight containers in the refrigerator. The salad greens will keep best if undressed until right before serving to avoid sogginess. The vinaigrette can last for up to a week, so feel free to prepare extra.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The greens and vinaigrette lose their texture and flavor after thawing. Instead, focus on freezing larger batches of the vinaigrette if desired.

Reheating

This is a raw salad, so no reheating is needed or advised. Enjoy it cold and crisp for the ultimate Fall Salad with Cranberry Vinaigrette Recipe experience.

FAQs

Can I use other nuts besides pecans or walnuts?

Absolutely! Almonds, hazelnuts, or even pistachios can add delightful crunch and flavor variations to your salad.

Is there a vegan option for the vinaigrette?

Yes, simply swap out the honey for maple syrup or agave nectar to keep the dressing vegan-friendly without compromising sweetness.

Can I substitute fresh cranberries for dried?

If you prefer fresh cranberries, finely chop them or pulse them in a food processor, but expect a tarter and less sweet punch; you might want to adjust the honey accordingly.

How long does the salad stay fresh after tossing with dressing?

For the best texture and flavor, eat the salad within an hour of tossing. Greens may wilt and become soggy if left dressed too long.

Can I add protein to make this salad a full meal?

Definitely! Grilled chicken, roasted turkey, or even chickpeas make excellent protein additions that complement the fall flavors.

Final Thoughts

There’s something truly special about this Fall Salad with Cranberry Vinaigrette Recipe—it’s simple, fast, and bursts with vibrant autumn flavors that never disappoint. Whether you’re looking for a fresh side or a light, wholesome meal, this salad is sure to become a favorite you return to season after season. Don’t wait to enjoy a taste of fall in every delicious bite!

Jane

Fall Salad with Cranberry Vinaigrette Recipe