February Recipes

Winter Salad with Cranberry Walnut Croutons

20 Minutes or Less Badge
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Winter Salad Cranberry Walnut Croutons
Hands On:
20 minutes
Total Time:
20 minutes


  • 1 tbsp sherry vinegar
  • 2 tbsp Hy-Vee 100% cranberry juice
  • 2 tsp fresh lemon juice
  • 2 tsp Hy-Vee Select 100% pure maple syrup
  • Hy-Vee salt, to taste
  • Coarse-ground black pepper, to taste
  • 3 tbsp Gustare Vita extra virgin olive oil, divided
  • 4 oz Hy-Vee Bakery unsliced cranberry walnut bread, cut into 1-in. cubes (about 2 cups)
  • 2 mandarin oranges
  • 1 head(s) butterhead lettuce, torn
  • 1 head(s) radicchio, torn
  • 2 cups Full Circle Market organic arugula
  • ½ cup fresh blueberries
  • ¼ cup fresh cranberries, thinly sliced
  • ½ (3-oz.) container caramelized walnuts
  • 6 small red radishes, sliced
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Whisk together sherry vinegar, cranberry juice, lemon juice, and maple syrup in a small bowl. Season with salt and pepper. Slowly whisk in 2 tablespoons olive oil. Set vinaigrette aside.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add bread cubes. Toast until golden and crispy, stirring frequently. Transfer the croutons to a paper towel-lined plate and set aside.
Cut and discard peel from mandarins. Cut into segments; set aside. Arrange lettuce and radicchio leaves in a shallow serving bowl. Add arugula, croutons, blueberries, cranberries, caramelized walnuts, radishes, and mandarin segments. Drizzle with vinaigrette.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 19g 24%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 125mg 5%
Total Carbohydrate: 28g 10%
Dietary Fiber: 3g 11%
Sugars: 13g 26%
Protein: 4g 8%

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