Cranberry Orange White Balsamic Mixed Green Salad & Vinaigrette

Description

Fresh mixed greens, mandarin oranges, cucumber, and red onion come together with a bright Cranberry Orange White Balsamic vinaigrette. Blood Orange Olive Oil reinforces the citrus character, while a smaller amount of Basil Infused Olive Oil adds a fresh savory note for a salad that's lively, balanced, and easy to customize.

Recipe Overview

Servings: 4
Prep Time: 10 minutes
Cook Time: None
Vinaigrette Yield: About ⅞ cup

Ingredients

Cranberry Orange Vinaigrette:
⅓ cup Cranberry Orange White Balsamic
¼ cup Blood Orange Olive Oil
2 tablespoons Basil Infused Olive Oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste

Mixed Green Salad:
6 cups mixed greens
½ cup mandarin orange segments, fresh or well-drained
½ cup thinly sliced cucumber
¼ cup thinly sliced red onion
¼ cup dried cranberries, optional
⅓ cup toasted pecans or walnuts, optional
¼ cup crumbled goat cheese or feta, optional

Instructions

• Add the Cranberry Orange White Balsamic, Dijon mustard, kosher salt, and black pepper to a medium bowl. Whisk until the salt is dissolved and the mustard is fully incorporated.

• Slowly drizzle in the Blood Orange Olive Oil and Basil Infused Olive Oil while whisking continuously until the vinaigrette looks cohesive and lightly emulsified.

• Taste the vinaigrette with a leaf of lettuce rather than from the spoon alone. Adjust with a pinch of salt or a small splash of Cranberry Orange White Balsamic if needed.

• Place the mixed greens, mandarin oranges, cucumber, and red onion in a large bowl. Add the dried cranberries, toasted nuts, and cheese if using.

• Start with about ¼ cup vinaigrette and toss gently until the greens are lightly coated. Add more dressing only as needed.

• Divide among four plates and serve immediately. Pass additional vinaigrette at the table if desired.

Chef’s Tip

Keep the salad lightly dressed so the greens stay crisp and the fruit remains distinct. Blood Orange Olive Oil deepens the citrus character of the Cranberry Orange White Balsamic, while Basil Infused Olive Oil should stay in the background as a fresh herbal accent rather than dominate the dressing.

Flavor Variations

• Pear White Balsamic can replace the Cranberry Orange White Balsamic for a softer orchard-fruit version that pairs especially well with sliced pear, walnuts, and goat cheese.
• Raspberry Dark Balsamic creates a deeper berry-forward variation; pair it with fresh berries, toasted pecans, and goat cheese.
• Arbequina Extra Virgin Olive Oil can replace the Basil Infused Olive Oil for a cleaner, more neutral citrus-forward vinaigrette.
• Add 1 tablespoon finely minced shallot for a subtle savory bite and extra depth.

Pairings

Serve as a light lunch or side salad with grilled chicken, salmon, roasted vegetables, wild rice, or a simple grain bowl. The vinaigrette also works well as a finishing dressing for cooked grains or roasted vegetables.

Build Your Salad

Turn this cranberry-orange salad into a complete meal

Start with crisp greens and citrus, then add texture, richness, and protein while keeping the bright vinaigrette at the center of the salad.

Finished Salad

Mixed greens with mandarin oranges, cucumber, red onion, toasted pecans, goat cheese, and Cranberry Orange vinaigrette

Greens

Mixed spring greens, baby spinach, arugula, chopped romaine, or a combination of crisp and tender greens

Toppings

Mandarin oranges, cucumber, red onion, dried cranberries, toasted pecans or walnuts, goat cheese or feta, plus grilled chicken if serving as a full meal

Dressing & Flavor Pairing

Cranberry Orange White Balsamic with Blood Orange Olive Oil and a touch of Basil Infused Olive Oil creates a bright citrus-fruit dressing with a fresh herbal finish

Recipe Notes

This vinaigrette intentionally stays balsamic-forward, using ⅓ cup Cranberry Orange White Balsamic with ⅜ cup total olive oil. The naturally sweet-tart balsamic can support a brighter ratio than a traditional three-parts-oil vinaigrette while still producing a balanced dressing.

Dijon mustard helps the vinegar and oils form a light emulsion so the vinaigrette coats the greens rather than separating immediately. Slowly streaming in the oils while whisking gives the dressing its best texture.

Blood Orange Olive Oil is the primary oil pairing because its citrus character reinforces the cranberry-orange flavor without adding additional acidity. Basil Infused Olive Oil is intentionally used in a smaller amount so it contributes freshness without overpowering the fruit.

If using canned mandarin oranges, drain them thoroughly and blot away excess syrup or liquid before adding them to the salad. Dress the salad just before serving so the greens remain crisp.