Begin by preparing the vinaigrette. In a food processor, puree the cranberries until they are smooth. This step is crucial, as it helps to release the flavors of the cranberries, creating a rich base for your dressing.
Add the balsamic vinegar, chopped red onion, granulated sugar, and Dijon mustard to the processor. Process until everything is well blended. This combination will create a tangy yet sweet vinaigrette that beautifully complements the salad.
With the processor still running, gradually add the extra virgin olive oil. This technique is essential for emulsifying the dressing, ensuring it has a smooth consistency. Once combined, transfer the vinaigrette to a medium bowl and season with salt and pepper to taste.
If you're making this ahead, you can prepare the vinaigrette a day in advance. Just cover it and chill it in the refrigerator. Make sure to bring it back to room temperature and whisk it before using.
Now, it’s time to assemble your salad! In a large bowl, combine the mixed baby greens and the thinly sliced apples. The apples not only add sweetness but also a lovely crunch that pairs perfectly with the greens.
Next, drizzle enough of the vinaigrette over the salad to coat the greens and apples. Toss gently to ensure everything is well mixed without bruising the greens.
Sprinkle the toasted walnuts on top. The nuts add an incredible crunch and nutty flavor that elevates the entire dish.
If you’re using it, add the crumbled goat cheese now. This optional ingredient adds a creamy texture and a lovely tang that perfectly complements the sweet and tart elements of the salad.
Finally, serve the salad immediately, passing any remaining vinaigrette on the side. This allows everyone to add as much dressing as they like, ensuring a perfectly dressed salad every time!
