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Winter Salad with Apple, Cranberries and Almond Feta
Source: Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 15 min  Cook Time: 0   Total Time: 15 min  Serves 1-2
About this recipe
Somehow a combination of apples and cranberries always reminds me of winter holidays, and this is the perfect salad for this season. We used Baked Almond Feta instead of traditional blue cheese, but you can use any vegan cheese you like. I also highly recommend using a mandoline slicer to shred your carrots and apples. That produces even matchstick-size shreds, which makes the salad look more appetizing and beautiful, great for any holiday table.
2 cups mixed greens, washed and dried in a salad spinner
1/3 cup cherry or grape tomatoes, halved
2 Tbsp. shredded carrots, matchstick size
1 Tbsp. finely sliced red onion
2 Tbsp. shredded green apple, matchstick size
1 Tbsp. dried cranberries, preferable unsweetened (try UNSWEETENED 1 lb. Low Moisture Dried Cranberries)
1 Tbsp. slices almonds, lightly toasted
2 Tbsp. crumbled Vegan Baked Almond Feta
1 Tbsp. fresh parsley, finely chopped
2 tsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)
1 tsp. balsamic vinegar
Pink Himalayan slat, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper, to taste
1-3 drops liquid stevia or to taste (optional - see notes) (I use NOW Foods BetterStevia Liquid)
1. Prepare the ingredients.
2. Place mixed greens on a large plate. Top with tomatoes, carrots, onion, apple, cranberries, almonds and almond feta.
Season the salad with salt and pepper. 
4. Mix oil and vinegar in a small bowl. Drizzle over the salad, then sprinkle with parsley and serve.
If using unsweetened cranberries, add a few drops of stevia to taste to your dressing.
Equipment needed:
Serving suggestion:
Best served on its own.
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