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Bold Greens for Bleak Days
Tired of limp greens and holiday sides that taste like leftover cardboard? Enter the Cranberry Goat Cheese Arugula Salad, a bright, tangy winter stunner that banishes boring from your table. Arugula parades its peppery attitude, dried cranberries add sweet-tart bursts, goat cheese delivers creamy tang, while toasted pecans bring on the crunch. All hail a Cranberry Goat Cheese Arugula Salad so unapologetically bold, it might make kale cower in envy. And that maple vinaigrette? Smooth as a lounge singer, but with the sass of a stand-up comedian. Honestly, your old salads were elevator music—this one’s a rock anthem.
Why You’ll Love This Salad
- Peppery Attitude: Arugula takes no prisoners, bringing that robust flavor to the party.
- Goat Cheese Glory: Meryl Streep of cheeses—always performing, always winning.
- Sweet Surprise: Dried cranberries are your tiny pop of holiday cheer.
- Minimal Effort, Max Flavor: Whisk a dressing, toss ingredients, done. You’re fancy now.
(Need another tangy side or something heartier? Check out our Crispy Parmesan Green Bean Casserole from Side Dishes with Attitude for a crunchy holiday vibe.)
The Secret Sauce: Maple Vinaigrette
Why is this Cranberry Goat Cheese Arugula Salad so addictive? Blame synergy. Maple syrup in the vinaigrette balances the peppery bite of arugula and the tang of goat cheese—an interplay of sweet vs. savory. According to Epicurious’s dressing tips, a good vinaigrette needs acid (apple cider vinegar here) plus sweetness (maple syrup) to complement bold greens. Add a swirl of Dijon mustard to emulsify, ensuring each leaf is draped in a clingy layer of flavor rather than watery gloom.
Cranberry Goat Cheese Arugula Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings15
minutes200
kcal15
minutesSavor the Cranberry Goat Cheese Arugula Salad—peppery greens, tangy goat cheese, sweet-tart cranberries, and toasted pecans, all drizzled with a maple vinaigrette for a winter-ready bowl of flavor.
Ingredients
- Salad
5 oz fresh arugula (about 5 cups)
½ cup dried cranberries
4 oz goat cheese, crumbled
½ cup pecans, toasted and roughly chopped
Zest of ½ an orange (optional but recommended for extra zing)
- Maple Vinagrette
¼ cup extra-virgin olive oil
2 tbsp real-deal maple syrup
1½ tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and pepper to taste
(Short on dried cranberries? Swap for dried cherries or pomegranate arils for a color pop. Missing goat cheese? Feta or blue cheese can step in, though they change the flavor slightly.)
Directions
- Toast the Pecans
If raw, spread pecans on a baking sheet and toast at 350°F for ~5–7 minutes until fragrant. Keep an eye out—nuts scorch faster than you think. Once done, let them cool, then chop. - Whisk the Dressing
In a small bowl, whisk olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Add salt & pepper until it tastes bright yet balanced. Maple sweetness + tangy vinegar = your secret weapon. - Prep the Greens
Place arugula in a large salad bowl. If you’re feeling fancy, pat it dry if it’s extra damp (wet leaves dilute dressing). Set aside, feeling smug about serving actual nutrients. - Assemble with Flair
Pour half the dressing over the arugula, toss lightly. Add dried cranberries, crumbled goat cheese, toasted pecans, and optional orange zest. Gently toss again, adding more dressing if needed. Adjust salt & pepper to your liking. - Serve Immediately
Dish up the Cranberry Goat Cheese Arugula Salad while it’s fresh and crisp. No one likes soggy leaves, so hustle that bowl to the table. Arugula’s peppery notes + tangy goat cheese + sweet cranberry hits = mic drop moment.
Pro Tips (Because You’re Fancy Like That)
- Keep leftover dressing in a sealed jar up to a week. Shake before using on other salads or marinating veggies.
- Toast Nuts Carefully: Pecans scorch quickly—keep an eye out.
- Taste the Dressing: Maple syrup sweetness and vinegar tang should harmonize, not overshadow each other.
- Use Fresh Greens: Arugula droops if it’s old. Crisp leaves = epic salad.
Dietary or Allergy Friendly?
- Nut-Free: Swap pecans for roasted sunflower or pumpkin seeds, or skip entirely.
- Dairy-Free: Use a vegan cheese alternative. You lose goat cheese tang, but you remain flavor-sassy with the dressing and cranberries.
- Gluten-Free: Luckily, this is inherently GF if your dried cranberries are certified gluten-free. Check for additives.
Flavor Twists & Serving Suggestions
Flavor Variations
- Add Fruits: Fresh orange segments or apple slices increase the sweet-tart contrast.
- Pump Up the Protein: Grilled chicken or leftover turkey can top this salad, turning it into a main course.
Serving Suggestions
- On the Holiday Table: Sits beautifully alongside mains like Maple-Glazed Roast Duck from Mouthy Mains.
- Everyday Lunch: Pack in a sealable container, dressing on the side. Then smirk as you skip the sad cafeteria salad.
Storing & Reheating?
Storage
- Undressed Greens: Keep separate from toppings (like goat cheese or cranberries) to maintain crispness. Store in a bag or container with a paper towel to absorb moisture, lasting ~2 days.
- Dressing: In the fridge, up to a week. Stir or shake if it separates.
- Assembled Salad: Best eaten immediately—arugula wilts fast once doused in dressing.
Reheating
- Zero reheating. It’s a fresh, cool salad, folks. Reheat goat cheese if you want melted cheese lumps, but that’s a different vibe entirely.
Salad Queries: Q&A for the Green-Curious
Q: Can I use spinach or mixed greens instead of arugula?
A: Absolutely. Just note spinach is milder, so the peppery punch diminishes. You may want extra black pepper or a spicier mustard in the dressing.
Q: Is goat cheese mandatory?
A: Mandatory if you ask me. But if you must, sub feta, gorgonzola, or a crumbly vegan cheese. The tangy factor, though, is goat cheese’s charm.
Q: Does it store well if dressed?
A: Not really. Arugula goes limp overnight. Keep components separate until you’re ready to devour.
Final Leafy Laugh
Congratulations—you’ve just polished your “greens with attitude” medal via Cranberry Goat Cheese Arugula Salad. Enjoy the peppery arugula gallantly dueling with tangy goat cheese, dried cranberries bursting like holiday confetti, and crunchy pecans stepping in for that rousing finale. And hey, the minimal effort demands a victory lap for your taste buds.
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