Introduction
Lina Vexley vividly recalls the first time she prepared her signature cranberry salad on a chilly autumn afternoon. The tartness of the cranberries mingled with the sweetness of apples and the crunch of walnuts, creating a perfect harmony of textures and flavors. It was a recipe born out of experimentation but soon became a family favorite at every holiday table. For Lina, this salad symbolizes freshness, balance, and the joy of simple ingredients coming together beautifully. Today, she shares this vibrant cranberry salad — a refreshing, wholesome dish that adds color and zest to any meal or festive gathering.
Fresh Cranberry Salad
Equipment
- Mixing Bowl
- Cutting board
- Knife
- Spoon
Ingredients
Salad Base
- 2 cups fresh cranberries washed and halved
- 2 medium green apples chopped
- 1 cup walnuts toasted
- 1/2 cup dried cranberries
- 1 cup cubed white cheese like feta or cheddar
Dressing
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- In a large mixing bowl, combine cranberries, apples, walnuts, and dried cranberries.
- Add the cubed cheese and gently toss to distribute evenly.
- In a small bowl, whisk together honey, olive oil, lemon juice, salt, and black pepper to create the dressing.
- Pour the dressing over the salad and toss until everything is lightly coated.
- Refrigerate for 10 minutes before serving to allow the flavors to meld.
Notes
Nutrition
How to Make the Recipe
Creating this cranberry salad is as easy as it is delightful. Begin by washing the fresh cranberries thoroughly and cutting them in halves to reduce their tartness. Chop the green apples into bite-sized cubes, keeping the skin on for extra crunch and color. Lightly toast the walnuts in a dry skillet over medium heat for about three minutes, stirring occasionally until they become fragrant and golden brown. Let them cool before mixing to preserve their crisp texture.
In a large mixing bowl, combine the halved cranberries, chopped apples, toasted walnuts, dried cranberries, and cubed white cheese. The blend of colors alone is stunning — bright reds, crisp greens, and creamy whites make this salad visually appealing and appetizing.
Next, prepare the dressing. In a small bowl, whisk together honey, olive oil, freshly squeezed lemon juice, salt, and black pepper until the mixture emulsifies. Pour this dressing over the salad and gently toss to coat all the ingredients evenly. The honey balances the tart cranberries, while the lemon adds brightness and freshness.
For the best flavor, refrigerate the salad for at least ten minutes before serving. This allows the ingredients to absorb the dressing and the flavors to blend harmoniously. Serve it as a side dish for festive dinners, picnics, or as a refreshing lunch. Each bite bursts with tangy sweetness, nutty crunch, and creamy texture, making it a wholesome dish that delights the palate and nourishes the body.
Conclusion
Lina Vexley’s cranberry salad is a celebration of nature’s simplicity and balance. With its bright flavors, contrasting textures, and beautiful presentation, it brings joy to any table. Whether shared during a holiday feast or enjoyed as a quick, healthy snack, this salad reminds us that great food doesn’t have to be complicated. It’s about using fresh, vibrant ingredients and preparing them with care. Refreshing, nutritious, and elegant — this cranberry salad is a timeless recipe that embodies wholesome goodness in every bite.