Winter green salad with cranberries and goat cheese

This October 2017 photo shows a winter green salad with cranberries and goat cheese in New York. This salad comes together in 20 minutes, and is a bowl of vibrant color and texture that seems anything but a postscript to the menu. (Mia via AP)

Servings: 4

Start to finish: 20 minutes


3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

1 teaspoon smooth or coarse Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground pepper to taste


1 large head Belgian endive, thinly sliced crosswise

3 cups baby spinach

1 cup baby arugula

1/2 red onion, thinly slivered

1 Granny Smith apple

1/2 cup fresh cranberries, coarsely chopped

1/2 cup crumbled goat cheese

In a container, place the olive oil, vinegar, Dijon, honey, and salt and pepper. Shake to combine well.

In a large bowl, place the endive, spinach, arugula and onions. Quarter and core the apple, then slice crosswise into thin slices. Add the apples and about 3/4 of the cranberries to the bowl, and toss to combine. Shake the dressing once more, drizzle it over, and toss to coat the salad with the dressing.

Transfer the salad to a serving bowl and sprinkle the remaining cranberries and the goat cheese over it. Serve.

Nutrition information per serving: 222 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 449 mg sodium; 17 g carbohydrate; 8 g fiber; 8 g sugar; 6 g protein.

Katie Workman, Associated Press