All the crunch, tang, and festive color—without the gluten drama. If your salad needs to be guest-friendly, weeknight-ready, and Instagram-approvable, you’re in exactly the right place.
Imagine a bowl of mixed greens that actually stays interesting, dotted with tart cranberries, creamy feta, and a zingy vinaigrette that makes your mouth do a happy dance.
But here’s the catch! It’s also gluten-free, so you can invite everyone to the table and still feel like a culinary superhero without a cape (unless you’re into capes).
Stick around—I’ll walk you through simple equipment, easy ingredients, and laughably clear steps so you can build this salad in under 20 minutes. Yes, really.
Equipment
Must-haves
- Large mixing bowl (for tossing greens like a pro)
- Salad spinner (or two clean kitchen towels if you like adventure)
- Chef’s knife
- Cutting board
- Measuring spoons
- Whisk (or fork)
- Small jar with lid or small bowl (for the vinaigrette)
- Salad servers or tongs
Nice-to-haves
- Mandoline (for matchstick-thin cucumbers)
- Toaster oven or skillet (for toasting nuts)
- Pretty serving bowl (because presentation matters)
Ingredients
- 6 cups mixed salad greens (spring mix, baby spinach, baby kale)
- 1 cup arugula (peppery pop)
- 1/2 cup dried cranberries (choose labeled “Gluten-Free”)
- 3/4 cup crumbled feta cheese
- 1/2 cup toasted walnuts or pecans, roughly chopped (choose labeled “Gluten-Free”)
- 1 small cucumber, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or apple cider vinegar (avoid malt or flavored types)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Gluten-free croutons (optional)
Pro tip: toast your nuts for 3–5 minutes in a dry skillet or oven until fragrant. Your nose will thank you.
Instructions
- Wash and spin the greens. Pat them dry if you skipped the spinner—wet lettuce is the salad equivalent of soggy socks.
- On the cutting board, thinly slice the cucumber with your chef’s knife.
- Toast the nuts: heat a skillet over medium and toast the walnuts or pecans 3–5 minutes, shaking the pan occasionally until they smell nutty. Transfer them to a plate to cool.
- Make the vinaigrette: in your small jar or bowl combine olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), lemon juice, and a pinch of salt and pepper. Screw the lid on and shake like you mean it, or whisk until emulsified.
- Assemble the salad: in the large mixing bowl, combine mixed greens, arugula and sliced cucumber. Toss gently to mix.
- Add the fun stuff: sprinkle in the dried cranberries, crumbled feta, and toasted nuts.
- Dress the salad: drizzle about two-thirds of the vinaigrette over the greens and toss with tongs to coat evenly. Taste—add more dressing if desired.
- Top and finish: scatter any remaining nuts and feta, and add gluten-free croutons if you like extra crunch.
- Season to taste with salt and freshly ground black pepper, then serve immediately. If you wait too long, the greens will sulk and get soggy.
Good to Know
This salad holds up well for a short time, but dress it just before serving to keep the greens crisp. The vinaigrette is intentionally bright to balance the sweet cranberries and salty feta.
If you need to prep ahead, toast nuts and slice veggies, then store them separately in airtight containers in the fridge for up to 2 days.
Tips
Want better texture? Mix greens with sturdier leaves like baby kale so the salad doesn’t wilt under the vinaigrette.
For a smoother dressing, let it sit for 10 minutes so the mustard and honey meld—this is when flavor gets serious.
Variations
No walnuts? Swap in sliced almonds, pistachios, or pepitas. Want vegan? Use maple syrup and swap feta for a tangy vegan cheese or roasted chickpeas.
Feeling seasonal? Swap dried cranberries for fresh pomegranate seeds in winter, or add sliced pear for a sweet crunch in fall.
Serving Suggestions
Serve this salad as a side to grilled chicken, salmon, or a hearty grain bowl. It also shines as a light lunch with crusty gluten-free bread.
Make it a centerpiece at a potluck—just bring the dressing on the side and toss in front of everyone to look like a confident salad DJ.
And if anyone asks whether it’s truly gluten-free, you can say: absolutely—this salad’s all green, all clean.