Ina Garten Cape Cod Salad
Ina Garten’s Cape Cod Salad is a flavorful mix of baby greens, Granny Smith apples, dried cranberries, toasted nuts, and blue cheese, all tossed in a honey mustard vinaigrette. The salad is inspired by the crisp flavors of New England, particularly the combination of apples and cranberries that are staples in Cape Cod cuisine.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: Raw and Tossing
- Cuisine: American
Ingredients
For the Salad:
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6 cups mixed salad greens (such as arugula, spinach, or mesclun)
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1 large Granny Smith apple, cored and diced (leave the skin on)
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½ cup dried cranberries
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½ cup walnuts or pecans, toasted and chopped
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½ cup crumbled blue cheese (or Gorgonzola)
For the Dressing:
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¼ cup freshly squeezed orange juice
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon honey
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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½ cup olive oil
Instructions
In a small bowl or jar, whisk together the orange juice, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and smooth.
In a dry skillet over medium heat, toast the walnuts or pecans for 3–5 minutes until fragrant. Let them cool, then chop coarsely.
In a large salad bowl, add the mixed greens, diced apple, dried cranberries, toasted nuts, and crumbled blue cheese.
Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
Transfer to plates or serve from the bowl. Garnish with a few extra cranberries or cheese crumbles if desired.