Recipe type: Appetizer
Cook time: 
Total time: 
Serves: 8 servings
This sweet and zesty salad is refreshingly fruity with crisp and crunchy texture from the apples and nuts. It pairs perfectly with savory entrees like STOUFFER'S® Lasagna.
  • ¼ cup water
  • ¼ cup sugar
  • ½ cup whole cranberries, rinsed
  • 1 teaspoon lemon zest
  • 1 cup extra virgin olive oil
  • ½ cup white balsamic vinegar
  • 1 teaspoon minced garlic
  • freshly cracked pepper and salt to taste
  • 6 cups fresh spinach
  • 1 cup fresh kale
  • 1 cup fresh swiss chard
  • ½ an apple, chopped (about ½ cup--I used a green apple)
  • ½ cup mandarin oranges, drained and chopped
  • ¼ cup dried cranberries
  • ¼ cup pecans, chopped
  • ½ cup feta cheese crumbles
  1. Combine the water, sugar, lemon zest and whole cranberries in a saucepan and bring to a boil. Reduce heat and simmer about 5 minutes, stirring very frequently, until the mixture has thickened. Remove from heat once completed.
  2. In a small bowl, whisk together the olive oils, vinegar, garlic, black pepper, and salt.
  3. Whisk the slightly cooled cranberry preserves into the oil and vinegar base. Set aside to cool.
  4. Place the spinach, kale, and swiss chard leaves around the inside of the chip bowl to judge how the greens fit into the wreath. Keep in mind the volume of the leaves will go down once the salad is prepared, so add more if needed.
  5. Transfer the greens into a large mixing bowl.
  6. Add in the fruits (apple, mandarin oranges, and dried cranberries.)
  7. Add the pecans and feta crumbles.
  8. Toss the mixture well then move it back into the chip part of the chip and dip tray.
  9. Give the dressing another great mix and transfer half into the center bowl. Store the extra vinaigrette in a clean glass bottle until it is time to serve. This is what I did--I moved the dressing mixture into a cup with a spout to pour then dumped it carefully into a clean glass beverage bottle I'd saved, this way I can store it easily and simply shake it up when we're ready for it. Store the dressing on the counter if you will be using it soon or in the refrigerator overnight. The mixture may gel up more when refrigerated, due to the oils and the preserves; if it does and you cannot mix it, let it sit out on the counter for a bit to return it to room temperature and you will be golden.
  10. Serve the salad with a drizzle of dressing on top!
*For a festive food display, use a round chip and dip tray with the dip bowl in the center. I used a green one. Add a fabric bow at the bottom and it will look like a beautiful wreath!

Nutrition Information
Serving size: about 1 cup Calories: 212 Fat: 18g Saturated fat: 4g Trans fat: 0g Carbohydrates: 12g Sugar: 8g Sodium: 149mg Fiber: 2g Protein: 3g Cholesterol: 8mg
Recipe by Arts and Crackers at