Autumn Salad with Cranberries and Goat Cheese
Updated Jan 08, 2026
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This autumn salad with cranberries and goat cheese hits the sweet spot between fresh and comforting. Crisp greens, tangy dried cranberries, and creamy goat cheese come together in a way that feels festive but still easy enough for a regular weeknight dinner. This fall salad works just as well on a holiday table as it does alongside roast chicken.
When fall hits, and the holidays approach, we all need a simple, festive salad you can return to again and again — one that feels seasonal without being precious, and special without requiring a long ingredient list. This autumn salad with cranberries and goat cheese checks all of those boxes. It’s crisp, colorful, and just rich enough to feel satisfying, thanks to creamy crumbled goat cheese scattered throughout.
Why This Is a Go-To Fall Salad
- Seasonal but not fussy: Feels right for fall without being overworked
- Balanced: Sweet, tangy, creamy, and crisp in every bite
- Crowd-friendly: Works for weeknights, potlucks, and holidays
- Easy to adapt: Swap greens, add nuts, or include roasted vegetables
The dried cranberries bring little pops of sweetness and a bit of tartness, balancing the savory elements of the salad beautifully. Goat cheese adds softness and richness without weighing things down, which is exactly what you want when the rest of the meal leans cozy. This salad knows how to hold its own next to roasted meats, hearty pastas, and holiday classics.
What I love most about this salad is how adaptable it is. You can serve it as written, or use it as a jumping-off point, depending on what’s in the fridge or pantry.
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Autumn Salad Ingredients
For the Balsamic-Shallot Dressing
- Shallots – Add complexity to the dressing.
- Red wine vinegar – A mild and bright acid.
- Balsamic vinegar – A touch of sweet and acidic flavors.
- Extra-virgin olive oil – For texture and flavor.
- Honey – Use hot honey if you have it!
- Salt and pepper – To taste.
For the Salad
- Romaine hearts – Offers a wonderful crunch and freshness.
- Baby spinach leaves – Baby spinach is a bit sweeter and more tender than mature spinach.
- Dried cranberries – For a burst of sweetness and tartness.
- Crumbled goat cheese
How to Make an Autumn Salad with Cranberries and Goat Cheese
- Make the vinaigrette dressing: Combine the shallots, red wine vinegar, balsamic vinegar, olive oil, and salt and pepper.
- Compose the salad: Thinly slice the romaine hearts crosswise, add the spinach and cranberries, pour over the dressing, and toss to combine well. Top with goat cheese and bacon, if using.
Make It Your Own
This salad welcomes additions:
- Toasted pecans or walnuts for crunch
- Thinly sliced apples or pears for extra freshness
- Roasted squash or sweet potatoes to make it heartier
- Crumbled crispy bacon
You can also switch up the greens — arugula adds peppery bite, mixed greens keep things mellow, and baby kale makes it extra sturdy.
What to Serve With Autumn Salad
This autumn salad with cranberries and goat cheese is especially good alongside:
- Thanksgiving or holiday spreads that need something fresh
- Roast chicken or turkey
- Pork tenderloin or pork chops
- Pasta with cream or mushroom-based sauces
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Autumn Salad with Cranberries and Goat Cheese
Ingredients
For the Balsamic-Shallot Dressing
- 2 shallots (thinly sliced)
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 1 tablespoon honey (hot honey if you have it!)
- Kosher salt and freshly ground black pepper (to taste)
For the Salad
- 2 hearts of romaine
- 3 cups baby spinach leaves
- 1 cup dried cranberries
- ½ cup crumbled goat cheese (optional)
- ½ cup crumbled cooked bacon (optional)
Instructions
- In a container, add the shallots, red wine vinegar, balsamic vinegar, olive oil, and salt and pepper. Shake to combine.
- Thinly slice the romaine hearts crosswise. Turn it into a large bowl, add the spinach and cranberries, and toss. Pour over the dressing and toss to combine well. Turn it into a serving bowl, or serve in individual salad bowls, and top with goat cheese and bacon, if using.
