Description
A festive and vibrant Holiday Green Bean Salad featuring crisp blanched green beans tossed with tangy feta cheese, sweet dried cranberries, crunchy toasted walnuts, and zesty red onion, all dressed in a honey-balsamic vinaigrette. This refreshing salad is perfect for holiday meals or anytime you want a colorful, flavorful side dish.
Ingredients
Scale
Vegetables & Cheese
- 1 pound fresh green beans, trimmed
- 1 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- Fresh parsley, chopped (for garnish)
Fruits & Nuts
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, roughly chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare Green Beans: Bring a large pot of salted water to a boil to prepare the green beans for blanching.
- Blanch Green Beans: Add the trimmed green beans to the boiling water and blanch them for 3-4 minutes until they turn bright green and are tender-crisp.
- Cool Green Beans: Transfer the blanched green beans immediately to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes, then drain well and pat dry with a towel.
- Combine Salad Ingredients: In a large mixing bowl, mix together the cooled green beans, crumbled feta cheese, dried cranberries, toasted walnuts, and sliced red onion.
- Make Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until the mixture is well combined and emulsified.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss to coat everything evenly with the vinaigrette.
- Adjust Seasoning: Taste the salad and add more salt or pepper if needed to suit your preferences.
- Garnish and Serve: Transfer the salad to a serving platter or individual bowls, garnish with chopped fresh parsley for color and flavor.
- Chill (Optional): Serve the salad immediately or refrigerate it for up to an hour to allow the flavors to meld before serving.
Notes
- Blanching the green beans helps retain their vibrant color, crunch, and nutritional value.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once, until fragrant.
- This salad can be made a few hours ahead and refrigerated to save time on the day of serving.
- For a nut-free version, omit walnuts or substitute with pumpkin seeds.
- If you prefer a milder onion flavor, soak sliced red onions in cold water for 10 minutes before adding to the salad.
