I love this salad, though I do love any salad with nuts, goat cheese, and dried fruit. The combination of textures and flavors ensures that each bite is bright and bold, and a slight variation from the last.

The tangerine vinaigrette will use both the zest and juice of the fruit. It adds a powerful orange punch that pairs especially well with the tart, chewy dried cranberries. It has the nostalgia of a winter holiday flavors but set in a composition more appropriate for July.

Add creamy goat cheese (or crumbled feta) sliced apples, salty oily marcona almonds, and sliced grilled chicken (if you swing that way), for a tasty salad any night of the week.

 

Salad with Chicken, Apples, Cranberries, and Goat Cheese in a Tangerine Vinaigrette

Serves 2, easily doubles or triples

2 grilled chicken breasts, cut into bite sized pieces

1 apple, cut into bite sized pieces

2 ounces of goat cheese (sometimes I use herb goat cheese to switch it up), crumbled

1/4 cup dried cranberries

1/4 cup marcona almonds, chopped

1 package spring greens

Tangerine Vinaigrette, recipe below

Prepare all ingredients. Place salad greens in a large bowl. Toss with a tablespoon or so (more to taste) of the tangerine vinaigrette. Add salt and mix to combine. Place on a plate. Top with 1/2 the chicken, 1/2 the apple, 1/2 the cranberries, and 1/2 the almonds. Repeat. Serve right away and enjoy!

Tangerine Vinaigrette
2-4 servings

2 tangerines, zest and juice (about 2 tablespoons)

1/2 teaspoon balsamic vinegar

3 tablespoons olive oil

3 tablespoons grapeseed oil

salt and freshly ground pepper to taste

Place all ingredients in a small glass jar with a tight fitting lid. Shake until combined. Taste and adjust seasoning.