Mixed Greens' Salad With Roasted Cranberry Vinaigre

Name: Mixed Greens' Salad With Roasted Cranberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fresh cranberries (frozen OK, thawed); 2 small garlic cloves, mashed; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon fresh ground pepper; 1 tablespoon balsamic vinegar (either dark or light variety); 1 ½ cups mixed greens; ¼ cup red onion, sliced; ¼ cup yellow bell pepper, chopped; 1 small cucumber, sliced thinly (I like Persian or English cucumber for this recipe); 8 snow peas, cut in half lengthwise; 2 tablespoons mozzarella cheese, freshly grated; 6 whole mint leaves; 2 tablespoons whole Italian parsley; ½ cup walnuts, toasted (optional, my addition); fresh ground black pepper

Servings: persons

¼ cup fresh cranberries (frozen OK, thawed)
2 small garlic cloves, mashed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon balsamic vinegar (either dark or light variety)
1 ½ cups mixed greens
¼ cup red onion, sliced
¼ cup yellow bell pepper, chopped
1 small cucumber, sliced thinly (I like Persian or English cucumber for this recipe)
8 snow peas, cut in half lengthwise
2 tablespoons mozzarella cheese, freshly grated
6 whole mint leaves
2 tablespoons whole Italian parsley
½ cup walnuts, toasted (optional, my addition)
fresh ground black pepper

1
Preheat oven to 400 degrees.
2
On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper.
3
Roast about 15 minutes or until golden brown.
4
Remove from the oven and stir in the balsamic vinegar.
5
Allow vinaigrette mixture to cool while assembling the salad.
6
In a serving bowl, combine the salad ingredients.
7
Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
8
Garnish with toasted walnuts if desired.
9
Add a shake or two of freshly ground black pepper if you wish.
10
Yields 1 substantial salad serving or 2 smaller salad plate servings.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¼ cup fresh cranberries (frozen OK, thawed), 2 small garlic cloves, mashed, 2 tablespoons olive oil, ½ teaspoon salt, and more.

Yes, Mixed Greens' Salad With Roasted Cranberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed Greens' Salad With Roasted Cranberry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions