Salad with Nuts, Feta and Cranberries (Two Ways!)
~ Two versions of one healthy, delicious, simple salad! Toss it all in a bowl, and you’re ready to go! Perfect for picnics, parties, or just a great lunch! ~
This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
Today is your lucky day if you like deals. Because today, friends, we are offering you not one, but TWO fabulous recipes! Well, sort of …
As Shelley and I were chatting one day about what recipes we wanted to feature on our blog, we (literally!) at the same moment said, “Oooohhhh! I know! I have this great, super-easy salad I make all the time!”
After we burst out laughing and did the whole, “Jinx! You owe me a soda!” thing, we shared our recipes with each other. We realized we have exactly the same recipe, but it is totally different. Do ya follow?
Gretchen vs. Shelley – Round 1: Salads
These salad recipes are essentially the same. Similar idea. Yet, we each have a slightly different version that we absolutely swear by. It just goes to show that you can (and should!) get creative in the kitchen and find the groove that works for you!
No matter which version you choose, we promise that it’ll be wonderfully easy to make – and you will be a total rock star if you show up at the neighbors’ BBQ or the next family reunion with this in your arms.
To be perfectly honest, we’re not entirely sure why it’s always such a hit. It’s really just thrown together (and typically we have most all of the ingredients on hand), but for some reason, people can’t seem to get enough of it! As in, scraping the plate clean. We may or may not have seen friends and family actually licking the plate. That’s another story …
Putting This Salad Together (You’ve Got Options!)
The base of our two salads is a lot alike: greens (of some sort), nuts (of some variety), dried cranberries and reduced-fat feta cheese.
We differ, though, on the specific lettuce and nut choices.
Shelley typically uses spinach and always, always uses cashews. She loves the decadent, salty crunch of the cashews. And, there’s the extra nutritional boost of the spinach (just like in our Spinach Salad with Apples, Cheddar and Smoked Almonds). No doubt, spinach is often called a superfood for a reason – lots of antioxidants and oodles of Vitamins A & C!
On the other hand, though, I use spring mix greens and walnuts. I love the different textures and colors of the mixed lettuces. Plus, walnuts have less sodium and saturated fat than cashews, as well as double the fiber. They’re also a good source of omega-3 polyunsaturated fats (the good-for-you kind!).
We differ just a bit on the dressings, as well. My go-to is always balsamic, and before serving, I drizzle it evenly over the salad. Shelley offers both balsamic and Caesar, on the side. Either way, unless you make your own homemade dressings, we recommend that you read your nutrition labels carefully, because purchased salad dressings can be laden with fat, sodium and other party-poopers like high-fructose corn syrup.
Definitely, though, if you have 3 extra minutes, it’s absolutely worth it to whip up some of our EASY Maple-Balsamic Vinaigrette. So, so good – store-bought dressings just can’t even compare!
Now, go forth and make this salad. Just be prepared for the fanfare that will follow. Don’t say we didn’t warn you!
Start by arranging the greens in a serving bowl (and when we say arranging, we pretty much mean: dump them in!). Next, generously sprinkle the nuts, feta and cranberries over the greens. If you’re like me and you choose to dress the salad before serving, wait until right before it will be served to drizzle the dressing. Otherwise … soggy salad. Yuck!
That’s it. Ridiculously easy, ridiculously good!
Salad with Nuts, Feta and Cranberries (Two Ways!)
Two different variations of one of our all-time favorite salads! This Salad with Nuts, Feta and Cranberries is incredibly quick and easy (just toss it all in a bowl!) ... but it's always a HUGE hit!
• Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
Ingredients
Shelley's Version:
- 5 ounces baby spinach
- 1/2 cup roasted cashews
- 1/2 cup dried cranberries
- 1/3 cup reduced-fat feta cheese
- balsamic or Caesar dressing for serving
Gretchen's Version:
- 5 ounces spring mix
- 1/2 cup dried cranberries
- 1/3 cup reduced-fat feta cheese
- 1/4 cup walnut pieces
- 1/3 cup balsamic dressing
Instructions
- Place greens in a large serving bowl. (A food scale is really handy for measuring the right amount.)
- Sprinkle cranberries, nuts, and feta on top.
- Serve with dressing on the side, or drizzle with dressing just before serving.
Notes
Salad dressings: Be sure to check labels and choose natural, reduced-fat or organic salad dressings whenever possible ... or even better – make your own. Our beloved Maple-Balsamic Vinaigrette is a delicious option! And of course, if you are gluten-sensitive, be sure your purchased dressing is gluten free.
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We had this salad for dinner a few nights ago. We used chopped walnuts, although cashews are always my favorite. It was very tasty!
So glad you liked the salad, Bill! I guess we can score one for Gretchen that you used her walnuts, but one for me that you actually prefer cashews! ~Shelley
So glad you added some salads today. Salads are always great. Hope to see you again soon. Cheers
Thanks, Carole! You are so right that salads are great anytime, but somehow hot summertime makes them taste extra-good! See you soon! ~G&S
I love dried cranberries and will definately try both of these. BUT, I really prefer mandarine orange segments with the cranberries and slivered almonds and red onion rings. For the dressing, I like to make my own using Fustini Blood Orange olive oil and Fustini Tangerine Balsamic Vinegar. Yum! and my neighbors agreed when I served this for the “Thank you neighbors” dinner recently.
My, oh my! I’d never heard of Fustini’s, and clearly I’m missing out on something – sounds phenomenal! Just checked out their web site and found that, sadly, all of their brick-and-mortar locations are in Michigan, but luckily you can order online as well! Sage and Wild Mushroom Oil? Tunisian Harissa Oil?? And then there are the balsamics – Chocolate, and Espresso Bean, and Cinnamon Pear, and … where do I begin?!?! What a gem! Thanks for the tip! ~Shelley
Well, it’s a toss up. I prefer Gretchen’s spring mix (with a little added spinach but not all spinach) but with Shelley’s cashews. I enjoy the Garlic Expressions salad dressing on salads and I also marinade meats and veggies in it too. So I will make this salad and know that you are both WINNERS in my recipe book!
Ha! Well played, Yvonne! You’re so diplomatic! Although, I’ve gotta tell you – I have some gorgeous spring mix in my fridge, so I’m actually siding with Gretchen on that one tonight, too! (Although I’m still gonna use the cashews!) ~Shelley
With summer gatherings underway, I will try both! I love nuts in salads!
Can’t wait to hear which version you like best! Oh – and remember, when your friends start licking their plates, have your camera ready! 😀 ~G&S
My “meat and potatoes” guy enjoyed the salad made with chopped walnuts – I could not find chopped cashews on a quick grocery trip. I do intend to try cashews soon. A great salad – thanks!