Dinner

Holiday Green Bean Salad with Feta, Cranberries & Walnuts Recipe

Byanna orden December 17, 2025December 17, 2025

Introduction

This Holiday Green Bean Salad with Feta, Cranberries, and Walnuts is a festive, colorful side dish perfect for any celebration. Combining crisp green beans with tangy feta, sweet cranberries, and crunchy walnuts creates a delightful blend of textures and flavors.

The close-up view shows a layered green bean salad on a white plate. The bottom layer is bright, fresh green beans with a smooth and slightly shiny texture. Scattered on top of the green beans are chunks of white, crumbly cheese, adding a soft contrast. There are deep red dried cranberries spread evenly among the green beans, adding color and texture. Whole walnut pieces with a light brown, rough surface are placed throughout the salad. The whole dish sits on a white marbled surface, highlighting the colors and textures of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh green beans, trimmed
1 cup crumbled feta cheese
1/2 cup dried cranberries
1/2 cup toasted walnuts, roughly chopped
1/4 cup red onion, thinly sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil.
Step 2: Add the trimmed green beans and blanch for 3-4 minutes until bright green and tender-crisp.
Step 3: Transfer the green beans to a bowl of ice water to stop cooking. Let cool for 5 minutes, then drain and pat dry.
Step 4: In a large bowl, combine the cooled green beans, feta cheese, dried cranberries, toasted walnuts, and sliced red onion.
Step 5: Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl or jar until well combined.
Step 6: Pour the dressing over the salad and toss gently to coat evenly.
Step 7: Taste and adjust seasoning with more salt or pepper if needed.
Step 8: Transfer to a serving platter or individual bowls and garnish with chopped fresh parsley.
Step 9: Serve immediately or refrigerate for up to 1 hour to let flavors meld before serving.

Tips & Variations

Toast the walnuts in a dry skillet for a few minutes to enhance their flavor before adding to the salad.
Substitute pecans or almonds for walnuts if preferred or for variety.
Add a squeeze of fresh lemon juice to the dressing for extra brightness.
For a vegan version, omit feta or replace with a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If stored longer, the green beans may lose their crispness. It’s best to add the dressing just before serving if planning ahead. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a fresh green bean salad served on a white plate. The salad has several layers: the base layer is bright green beans that look cooked but still crisp with a shiny texture. On top of this are scattered white crumbly cheese pieces and dark red dried cranberries, adding color contrast. Whole walnut halves are also placed evenly over the salad, adding a brown crunchy element. The plate is set on a white marbled surface, giving a clean fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Fresh green beans are best for this salad to maintain crispness, but you can use frozen ones if cooked and drained properly. Blanch frozen green beans until tender-crisp, then shock in ice water before adding to the salad.

Can I prepare this salad ahead of time?

Yes, you can prepare the green beans and dressing up to a day in advance. Toss everything together and add the garnish just before serving for the freshest taste and texture.