If you’re craving a salad that bursts with fresh flavors and has just the right touch of sweet and tangy, the Minty Green Salad with Cranberry Vinaigrette Recipe is going to become your new favorite. This vibrant salad combines crisp mixed greens and bright herbs with a luscious homemade cranberry vinaigrette that’s naturally sweetened with maple syrup and subtly zesty with lemon or orange. The addition of roasted candied pecans brings a delightful crunch and warmth, while the option to add crispy chickpeas or nut cheese makes it feel like a complete, satisfying meal. Whether you’re serving it for lunch, dinner, or a festive occasion, this Minty Green Salad with Cranberry Vinaigrette Recipe offers a refreshing twist that’s both wholesome and memorable.
Ingredients You’ll Need
Every ingredient in this Minty Green Salad with Cranberry Vinaigrette Recipe plays an essential role, contributing layers of texture, flavor, and color that work perfectly together. From the bright cranberries to the fresh mint and crunchy pecans, each element has been thoughtfully included to create a harmonious and exciting salad experience.
- Fresh cranberries (8 ounces): Provides tartness and vibrant color, or use frozen if fresh aren’t available.
- Maple syrup (3 Tbsp plus more): Adds natural sweetness that balances the tart cranberries beautifully.
- Lemon or orange zest (1/2 tsp): Infuses a bright citrus aroma that lifts the entire dressing.
- Sea salt (a pinch): Enhances all the flavors by rounding out sweetness and acidity.
- Lemon or orange juice (3-4 Tbsp): Provides acidity; lemon brings more tartness while orange adds a sweeter note.
- Raw pecans (1 cup): Toasted and candied for a crunchy, nutty contrast.
- Avocado or coconut oil (2 tsp): Used when roasting pecans to help caramelize the sugar and spices.
- Coconut sugar (2 tsp): Adds a warm, caramel-like sweetness to the pecans.
- Ground cinnamon and cayenne pepper (1/8 tsp each): Introduce subtle warmth and a hint of spice.
- Cranberry compote (4 Tbsp): The flavor-packed heart of the vinaigrette.
- Red wine vinegar (2 Tbsp): Balances sweetness with tangy acidity in the dressing.
- Lemon juice (1 Tbsp): Enhances the brightness of the vinaigrette.
- Avocado oil (2 Tbsp): Adds smoothness and richness, but can be substituted with water for an oil-free option.
- Water (2 Tbsp plus more): Helps achieve the perfect dressing consistency.
- Mixed greens (7 generous cups): Romaine and kale offer texture, color, and a fresh base for the salad.
- Fresh herbs (1 cup): Mint and parsley give the salad its characteristic refreshing and aromatic lift.
- Sliced cucumber (1 cup): Adds a crisp, hydrating element with skins on if possible for extra nutrients.
- Crispy baked chickpeas (optional): Offers a protein boost and crunch to round out the salad.
- Macadamia nut cheese (optional): Creamy and rich, providing a plant-based indulgence.
How to Make Minty Green Salad with Cranberry Vinaigrette Recipe
Step 1: Prepare the Cranberry Compote
Begin by combining fresh or frozen cranberries with maple syrup, lemon or orange zest, a pinch of sea salt, and the juice of your chosen citrus in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover it. Allow it to cook for about 10 minutes until the cranberries break down into a thick, jammy compote. This vibrant compote forms the flavorful base of the vinaigrette dressing, delivering that signature tart-sweet punch.
Step 2: Toast and Candy the Pecans
While the compote cools in the refrigerator, toast your raw pecans in a dry skillet over medium heat for about 5 minutes, stirring often to prevent burning. Once fragrant and lightly browned, drizzle in avocado or coconut oil, maple syrup, coconut sugar, and sprinkle the cinnamon, cayenne, and a little sea salt. Stir everything well to coat the nuts and cook for an additional 1 to 2 minutes, letting the flavors meld and the sugars caramelize. Turn off the heat and allow pecans to cool as they continue to candy in the pan, creating a perfectly crunchy, flavorful topping.
Step 3: Whip Up the Cranberry Vinaigrette
Add the cooled cranberry compote to a small bowl or blender and combine with maple syrup, salt, black pepper, red wine vinegar, lemon juice, and avocado oil. Whisk or blend all the ingredients until smooth and creamy. Add water little by little, aiming for a dressing that is thick enough to cling to your greens but still pourable. Taste and adjust seasoning, balancing acidity, sweetness, and saltiness to your liking. This luscious vinaigrette elevates the whole salad with bright, layered flavors.
Step 4: Assemble the Salad
Start by layering the mixed greens in a large serving bowl or platter, then sprinkle over the fresh chopped herbs like mint and parsley to infuse the salad with aromatic freshness. Add the sliced cucumber for crunch and coolness, then scatter the roasted candied pecans on top for texture and a touch of sweetness. If you like, add crispy baked chickpeas for protein or dollops of creamy macadamia nut cheese to make this salad even more indulgent. Serve alongside or gently toss with the cranberry vinaigrette just before serving.
How to Serve Minty Green Salad with Cranberry Vinaigrette Recipe
Garnishes
Fresh herbs like mint and parsley are the stars as garnishes, adding a refreshing and vibrant pop of green that also enhances aroma. Sprinkling extra toasted pecans or a dusting of cinnamon-spiced coconut sugar on top can add a delightful final touch. For extra flair, try adding pomegranate seeds or edible flowers to brighten the presentation and provide juicy bursts of flavor.
Side Dishes
This Minty Green Salad with Cranberry Vinaigrette Recipe shines as a stand-alone dish but also pairs wonderfully with grilled proteins like chicken, fish, or tofu. Serve it alongside grain bowls or roasted vegetables for a well-rounded meal. Its bright and tangy elements contrast beautifully with roasted or smoky side dishes, making it a versatile crowd pleaser.
Creative Ways to Present
For a fresh twist, serve the salad in individual mason jars for a portable, Instagram-worthy lunch option. Or create a composed salad platter on a rustic wooden board, artfully arranging each ingredient in sections so guests can build their own bowls. You can also drizzle the cranberry vinaigrette over a bed of greens right before guests arrive to keep everything crisp and fresh, making it ideal for entertaining.
Make Ahead and Storage
Storing Leftovers
The great thing about this Minty Green Salad with Cranberry Vinaigrette Recipe is that the components hold up well if stored separately. Keep mixed greens and herbs undressed in an airtight container in the refrigerator for up to three days to maintain crispness. The homemade dressing stays fresh in a sealed jar for five days, so you can drizzle it on as needed to keep your salad vibrant.
Freezing
While fresh greens don’t freeze well, you can freeze the cranberry compote for up to one month in a freezer-safe container. Thaw it in the refrigerator and use it to whip up the dressing again, or add it as a fruity topping to desserts and breakfast dishes.
Reheating
Reheating isn’t necessary for this salad, but if you want to warm the pecans or use leftover compote in a warm dish, gently reheat them in a skillet or microwave. Just skip the greens, which should always be served fresh for the best texture and flavor.
FAQs
Can I use frozen cranberries for this salad?
Absolutely! Frozen cranberries work just as well as fresh ones and can be especially handy when fresh cranberries are out of season. Just thaw them slightly before cooking the compote.
Is there a way to make this salad vegan and oil-free?
Yes! Simply substitute the avocado oil in the dressing with water for a lighter, oil-free version. Also, opt out of macadamia nut cheese or choose a vegan nut-based cheese to keep the salad vegan.
How long can I store the cranberry vinaigrette?
The homemade cranberry vinaigrette keeps well in the refrigerator for up to five days when stored in a sealed jar or airtight container.
Can I use other nuts instead of pecans?
Definitely! Walnuts or almonds make great substitutions if you want to mix up the nutty flavor and texture. Just toast and candy them similarly for the best effect.
What are good herb alternatives if I don’t have mint or parsley?
Fresh basil, cilantro, or even dill can work as interesting alternatives. They each bring a different aromatic profile that pairs nicely with the vibrant vinaigrette.
Final Thoughts
I can’t wait for you to try this Minty Green Salad with Cranberry Vinaigrette Recipe because it’s one of those dishes that feels both fresh and indulgent at the same time. It’s perfect for adding a splash of color and a punch of flavor to any meal, and the homemade cranberry vinaigrette truly makes it shine. Whether you’re making it for yourself or sharing with friends, this salad will brighten your table and your day.
PrintMinty Green Salad with Cranberry Vinaigrette Recipe
A refreshing Minty Green Salad featuring mixed greens, fresh herbs, and crunchy cucumber, topped with roasted candied pecans and dressed in a vibrant cranberry vinaigrette made from a homemade cranberry compote. This salad combines bright, tart, and sweet flavors with a hint of spice for a delightful and healthy meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cranberry Compote
- 8 ounces fresh cranberries (or frozen)
- 3 Tbsp maple syrup (plus more to taste)
- 1/2 tsp lemon or orange zest
- 1 pinch sea salt
- 3–4 Tbsp lemon or orange juice (lemon for more tart, orange for more sweet)
Roasted Candied Pecans
- 1 cup raw pecans
- 2 tsp avocado or coconut oil
- 2 Tbsp maple syrup
- 2 tsp coconut sugar
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp cayenne pepper
Cranberry Vinaigrette Dressing
- 4 Tbsp cranberry compote
- 2 Tbsp maple syrup
- 1 pinch sea salt
- 1 pinch black pepper
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 2 Tbsp avocado oil (or substitute water to avoid oil)
- 2 Tbsp water (plus more to thin if needed)
Salad
- 7 generous cups mixed greens (romaine and kale recommended)
- 1 cup chopped fresh herbs (mint and parsley recommended)
- 1 cup sliced cucumber (skin on, organic preferred)
- Crispy baked chickpeas (optional)
- Macadamia nut cheese (optional)
Instructions
- Prepare optional toppings: If you plan to serve the salad with crispy baked chickpeas or macadamia nut cheese, prepare these now according to your recipes as they add texture and flavor but are optional.
- Make cranberry compote: Combine cranberries, maple syrup, lemon or orange zest, sea salt, and lemon or orange juice in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover.
- Simmer compote: Cook for about 10 minutes, stirring occasionally, until the cranberries break down and the mixture thickens to resemble a compote. Remove from heat and transfer to a shallow bowl to cool in the refrigerator.
- Roast pecans: Heat a medium cast-iron or metal skillet over medium heat. Add pecans and toast for about 5 minutes, stirring frequently, until they deepen in color and become fragrant. Be careful not to burn them.
- Candy the pecans: Add coconut oil, maple syrup, coconut sugar, salt, cinnamon, and cayenne pepper to the skillet with pecans. Stir to combine and cook for another 1-2 minutes until the pecans are coated and caramelized. Turn off heat and stir occasionally as they cool.
- Prepare dressing: Place cranberry compote into a small mixing bowl or blender (like a Magic Bullet) for a smoother dressing. Add maple syrup, salt, black pepper, red wine vinegar, lemon juice, and avocado oil. Whisk or blend on high until well combined.
- Adjust dressing consistency: Add water gradually to achieve a thick but pourable consistency (approximately 2 Tbsp, adjust as needed). Taste and balance flavors by adding more lemon or vinegar for acidity, salt or pepper for seasoning, or maple syrup for sweetness.
- Assemble salad: On a serving platter or large bowl, layer mixed greens, fresh herbs, sliced cucumber, and roasted candied pecans. Top with optional crispy chickpeas and macadamia nut cheese if using.
- Serve and store: Serve the salad fresh with the cranberry vinaigrette on the side or drizzled over. Store any leftover salad undressed in the refrigerator for up to 3 days. The dressing can be refrigerated up to 5 days, and leftover cranberry compote can be stored up to 1 week for use in additional dressings or desserts.
Notes
- Use either lemon or orange juice and zest depending on your preferred flavor balance; lemon adds tanginess while orange adds sweetness.
- The candied pecans can be made ahead and stored in an airtight container for added convenience.
- You can substitute avocado oil with coconut oil or omit oil completely by using water in the dressing.
- This salad is best enjoyed fresh but leftovers will keep well when stored properly.
- Additions like crispy baked chickpeas and macadamia nut cheese provide extra texture and protein but can be omitted for a simpler salad.
- The cranberry compote can also be repurposed in desserts such as pies, crisps, or cocktails.
