I enjoy how quickly this salad comes together while still feeling elegant and well-balanced. The mix of sweet, tangy, and savory elements keeps every bite interesting. I also appreciate how the homemade dressing adds a bright citrusy flavor that enhances all the ingredients without overpowering them. It’s a perfect option when I want something simple yet impressive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 cups mixed salad greens 1 large Granny Smith apple, diced 1/2 cup dried cranberries 1/2 cup toasted walnuts or pecans, chopped 1/2 cup crumbled blue cheese or Gorgonzola 1/4 cup orange juice 2 tbsp lemon juice 2 tbsp apple cider vinegar 1 tbsp Dijon mustard 1 tbsp honey 1/2 tsp kosher salt 1/4 tsp black pepper 1/2 cup olive oil
Directions
I start by preparing the dressing. In a bowl, I whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. While whisking, I slowly add the olive oil until the dressing becomes smooth and well emulsified.
Next, I toast the nuts in a skillet until they are fragrant, then let them cool before chopping them into smaller pieces.
In a large bowl, I combine the mixed greens, diced apple, dried cranberries, toasted nuts, and crumbled cheese.
Right before serving, I drizzle the dressing over the salad and gently toss everything together to coat evenly.
Servings and timing
I find this recipe makes about 4 servings. It takes me around 15 minutes total to prepare, with no additional cooking time besides quickly toasting the nuts.
Variations
I sometimes swap the blue cheese for feta if I want a milder flavor. When I want extra protein, I add grilled chicken or turkey slices. I also like using pears instead of apples for a softer sweetness. Occasionally, I mix in seeds like sunflower or pumpkin for added texture.
storage/reheating
I prefer to store the dressing separately from the salad to keep the greens fresh. The dressing can be refrigerated for up to 5 days. I assemble the salad just before serving since the greens can wilt quickly once dressed. I don’t reheat this dish, as it’s best enjoyed cold and fresh.
FAQs
Can I make the dressing ahead of time?
I often prepare the dressing in advance and store it in the refrigerator for convenience.
What type of apple works best?
I like using Granny Smith apples because they add a crisp texture and tart flavor that balances the sweetness.
Can I use a different cheese?
I sometimes replace blue cheese with goat cheese or feta depending on my preference.
How do I keep the apples from browning?
I toss the diced apples with a bit of lemon juice to keep them fresh-looking.
Is this salad suitable for meal prep?
I find it works well if I keep all the components separate and combine them just before eating.
Conclusion
I enjoy making this Cape Cod salad because it’s quick, flavorful, and visually appealing. It’s a reliable recipe when I want something fresh with a mix of textures and a bright, homemade dressing that brings everything together beautifully.
Ina Garten Cape Cod Salad Recipe with crisp greens, tart Granny Smith apples, dried cranberries, and creamy blue cheese tossed in a bright citrus vinaigrette.
Author:Emma
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Gluten Free
Ingredients
Ingredients:
For the salad:
6 cups mixed salad greens
1 large Granny Smith apple, diced
½ cup dried cranberries
½ cup toasted walnuts or pecans, chopped
½ cup crumbled blue cheese or Gorgonzola
For the dressing:
¼ cup orange juice
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup olive oil
Instructions
In a medium bowl, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in the olive oil while whisking continuously until the dressing is smooth and emulsified.
Toast the walnuts or pecans in a dry skillet over medium heat until fragrant, then let cool and roughly chop.
In a large salad bowl, combine the mixed greens, diced apple, dried cranberries, toasted nuts, and crumbled blue cheese.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
Use crisp apples like Granny Smith for a tart contrast.
Gorgonzola offers a milder alternative to blue cheese.
The dressing can be made ahead and stored in the refrigerator for up to 5 days.
Add grilled chicken for a more filling meal.
