Winter Greens Salad with Cranberry Orange Vinaigrette

If you’re looking for a showstopper salad for the holidays, this is it. It’s full of vibrant flavors and textures that make each bite so satisfying. Thinly sliced Brussels sprouts and radicchio get dressed with a brightly flavored cranberry orange vinaigrette, then topped with crispy prosciutto, breadcrumbs, and candied walnuts, juicy oranges, sweet-tart dried cranberries, and tangy goat cheese. It gets more flavorful as it sits, so feel free to prepare it a few hours before dinner. Enjoy!

Let’s Make It!

Preheat oven to 400ºF. To make the dressing, add all ingredients to a mason jar and shake vigorously to combine.

Use a large knife to slice the Brussels sprouts and radicchio as thin as you can. Add them to a mixing bowl, pour in half the dressing, and toss to combine. Set aside while you prepare the remaining ingredients.

Arrange the prosciutto slices on a parchment paper-lined baking sheet, then bake for 12 minutes until very crispy. Let cool, then break prosciutto into bite-sized pieces.

While the prosciutto bakes, toast the breadcrumbs. Heat olive oil in a skillet over medium heat. Add the breadcrumbs and season with salt and pepper. Sauté, stirring frequently, until golden brown and set aside. 

Prep your orange segments: Cut the top and bottom of the orange off so that it sits flat on your cutting board. Working from top to bottom, run your knife down the side of the orange to remove the peel and pith. Holding the orange in your hand, carefully run your knife between the membranes and segments. Set segments aside and squeeze any juice from the leftover orange core over the dressed salad greens.

Arrange the dressed greens on a serving platter, then top with the toasted breadcrumbs, crispy prosciutto, candied walnuts or pecans, goat cheese crumbles, dried cranberries, and orange segments. Drizzle remaining dressing on top and serve.

Photography by Angelica Oles.