Arugula Walnut Cranberry Salad

If you love a salad that actually tastes exciting, this Arugula Walnut Cranberry Salad is about to become your go-to. Peppery fresh arugula, crunchy toasted walnuts, sweet dried cranberries, and creamy cheese come together in a perfectly balanced bowl that feels restaurant-worthy but takes just minutes to make at home.

Whether you’re hosting a holiday dinner, planning a weeknight meal, or need a fresh side that doesn’t feel boring, this salad delivers bold flavor, beautiful texture, and simple, wholesome ingredients you can trust.

A plate of arugula salad with walnuts and cranberries on a white and blue plate.

A person is holding a fork over a plate of Arugula Salad.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Walnut Cranberry Salad With Arugula

This Arugula Walnut Cranberry Salad combines peppery baby arugula, crunchy toasted walnuts, sweet dried cranberries, and creamy cheese tossed in a simple, bright vinaigrette. It’s a quick, elegant side dish perfect for Thanksgiving, Christmas, dinner parties, or everyday meals when you want something fresh and flavorful. Ready in minutes and endlessly customizable, this salad brings color, crunch, and balance to any table.

Arugula Cranberry Walnut Salad Ingredients

To make this recipe, you’ll need the following ingredients:

Balsamic vinegar (2 ½ tbsp) – rich, sweet, and tangy balsamic vinegar is the perfect base for this dressing. The better quality the better!
Raspberry jam (2 tsp) – use high quality jam since this will be the main flavor for the dressing.
Sea salt (¼ tsp) – some sea salt in the dressing will help season all the ingredients and draw out their flavor.
Black pepper – fresh ground pepper adds some spice to the dressing.
Olive oil (½ cup) – olive oil has a slight bitter flavor and adds some fat to the dressing, it is the perfect oil to distribute the dressing over the salad ingredients.
Arugula (8 cups) – arugula has a slightly tart, spicy, and peppery flavor. It is available most of the year and can be grown in the fall and spring. If you cant find arugula you can substitute spinach.
Candied walnuts (1/2 cup) – crushed candied walnuts add a wonderful sweetness and nuttiness that will balance out the intensity of the blue cheese. You can use plain roasted walnuts if you prefer.
Cranberries (¼ cup) – dried cranberries add a super tart flavor that will contrast the sweetness of the nuts and creaminess of the cheese.
Gorgonzola cheese (5 oz ) – crumbled gorgonzola has a sharp, salty, creamy, and piquant flavor. You can substitute another blue cheese variant if you prefer.

Steps to Make Arugula Cranberry Walnut Salad

Once you’ve gathered your ingredients, we will use this process:

A bowl of arugula, cranberries and blue cheese dressing with walnuts.

Make Dressing

In a small bowl combine the dressing ingredients. Slowly add the olive oil while whisking quickly, set aside.

Combine

Add the arugula, candied walnuts, cranberries, and gorgonzola cheese to a large bowl. Toss then add the dressing according to your taste, enjoy immediately. If you are planning to enjoy the salad later wait to add the dressing till just before serving.

Tips and Tricks for Perfect Arugula Walnut Cranberry Salad

Use Fresh Ingredients: Start with fresh and high-quality ingredients. Fresh arugula, crisp apples, and plump cranberries will make a noticeable difference in flavor and texture.

Wash and Dry the Arugula: Ensure that the arugula is thoroughly washed and dried. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner or pat it dry with a clean kitchen towel.

Balance the Flavors: Achieve a balance of sweet, tart, and savory flavors. The sweetness of the cranberries and apples should contrast with the slightly peppery and bitter notes of the arugula. Adjust the sweetness by adding more or fewer cranberries.

Toasted Walnuts: Toast the walnuts in a dry skillet or in the oven for a few minutes until they become fragrant and slightly golden. Toasted walnuts add a richer, nuttier flavor and a delightful crunch.

Dress Just Before Serving: To keep the salad crisp, add the dressing just before serving. This prevents the arugula from wilting and maintains its freshness.

Taste and Adjust: Always taste the salad after adding the dressing. Adjust the seasoning, acidity, or sweetness as needed. A squeeze of fresh lemon juice can brighten up the flavors.

Add Protein: If you want to turn the salad into a main course, add protein sources like grilled chicken, shrimp, or tofu to make it more satisfying and filling.

Chill the Ingredients: For a refreshing twist, chill the salad ingredients before assembling. This can be especially nice on a warm day.

Consider Fresh Herbs: Adding fresh herbs like basil, mint, or parsley can bring a burst of freshness and an additional layer of flavor to your salad.

What to Serve with Arugula Cranberry Walnut Salad

This salad is super versatile and goes well with soup or a meat main. It is also a wonderful lunch or snack! Try these favorite dishes with this sharp and tangy salad:

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Arugula Salad FAQs

For cheese you can substitute cambozola or another blue cheese variety

The best way to keep it fresh is to wait to add the salad dressing until right before serving.

If you don’t want to use the raspberry vinaigrette, you can try a honey mustard or another balsamic based vinaigrette.

Yes, just leave the dressing off till you are ready to enjoy it!

Other option add-ins are sliced pear, apple, red onion, or even some grilled chicken.

Yes! I like to do this by adding some grilled chicken or your protein of choice.

Arugula and walnut salad with cranberries.

Arugula Walnut Cranberry Salad

How to Make Walnut Cranberry Salad With Arugula

Arugula Cranberry Walnut Salad Ingredients