Holiday Salad with Cranberry Apple Orange Vinaigrette

176 comments

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Pop Quiz: Shredded Coconut or snow?

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Answer: Shredded coconut

……just joking!

It’s snow. We had our first dusting of snow today and it made for a nice backdrop for a few photos.

The snow also made for a near-death experience while carrying the camera, tripod, plate, and salad dressing across the slippery deck. This may have been due to wearing Eric’s Size XXL Crocs… Or at least they felt that big on my small feet!

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Anyways, back to this dressing. I’m in love with it. That’s really all there is to say.

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I’ve wanted to make a fall-inspired salad for a long time now. I made one back in September, but I just couldn’t get the dressing right. For some weird reason, I got stuck on making a cinnamon-spiced almond butter dressing, but sadly it didn’t live up to the dream. Eric and I both thought it just tasted all kinds of wrong. I think he may have gagged. bahaha.

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I was back at it yesterday and I’m really happy with how this salad turned out!

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This time, I was stuck on a cranberry-orange dressing. I ended up using frozen cranberries, maple syrup, apple cider vinegar, extra virgin olive oil, fresh clementine juice, kosher salt, freshly ground pepper, and Dijon mustard for the dressing.

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You can use fresh or frozen cranberries and any type of orange juice you prefer. Fresh is always nice if you have it, but you can use 100% pure orange juice from a carton too. I used some clementines because we had a big crate to use up.

Start by cooking the cranberries in a pot along with the maple syrup and vinegar. Cook them over low-medium heat for about 7-10 minutes, until they burst. They will look like this:

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Dear Santa, please bring me new pots. I’ll make you chocolate chip cookies. Love, me.

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Then I added this cooked cranberry mixture into my blender and blended it along with the rest of the ingredients. The result is a gorgeous berry coloured salad dressing that is sweet with a light tangy aftertaste.

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I had a lot of fun with this salad! Man, it feels like I haven’t had much colour in my photography lately so this salad was welcomed.

Pop Quiz: What backdrop do you like best?

Green:

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Orange:

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Blue:

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White:

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Holiday #1

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Holiday #2

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I bought some fabric at Fabricland this past weekend. ;)

I think my favourite backdrop in this photo is the royal blue colour.

Back to the salad. I get distracted by bright colours obviously!

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Holiday Salad with Apple, Pear, Cranberry, and Walnuts

Who says holiday dinners have to be unhealthy? Fuel up on this for more energy to kick Uncle Joe’s butt!

Serves: 6-8

Ingredients:

  • 1 large box of organic mixed greens (or greens of choice)
  • 1 large apple, chopped
  • 1 large pear, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, lightly toasted
  • 1/4 cup pepita seeds, optional
  • Cranberry dressing from above

 

1. Add washed and dried greens into a large salad bowl. Add toppings and serve. Drizzle with cranberry vinaigrette.

You know I got all fancy pants on you…

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This dressing is the best for fancy pants designs on the side of the plate. You know you want to!

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Love, the fancy pants who wears size XXL Crocs

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{ 3 comments… read them below or add one }

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Deborah H October 26, 2015

I was in the mood for a fun salad for lunch and saw a roasted butternut squash and brussels sprout salad with cranberry vinaigrette on the menu at Sweet Green. I thought to myself, I could make this! So I went to your website and just made this salad and dressing and it is AMAZING! I could totally drink the dressing on it’s own, it is that delicious! Thank you heaps for sharing it :)

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Rhonda February 10, 2015

This salad and dressing are so good and so beautiful. I’ve never seen a prettier dressing, never. And it was such a colorful, sweet, festive salad for the winter. Thank you for your blog. It is helping me cook for my vegan son and his friends. Thanks to you I’m their favorite mom.

Reply

Diana January 1, 2015

This is dressing is so good I could just have by itself yummm! Thank you for this great recipe.

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