Green Salad with Cranberry Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 to 8
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2/3 cup cranberries, thawed if frozen

2 tablespoons honey, plus more as needed

1/2 cup walnuts

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground pepper

1 head butter lettuce, large leaves torn

1 bunch watercress, trimmed and torn

2 tablespoons roughly chopped fresh parsley

2 tablespoons roughly chopped fresh tarragon


  1. Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  2. Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  3. Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.
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