Pop Quiz: Shredded Coconut or snow?
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!
Anyways, back to this dressing. I’m in love with it. That’s really all there is to say.
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.
I was back at it yesterday and I’m really happy with how this salad turned out!
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.
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:
Dear Santa, please bring me new pots. I’ll make you chocolate chip cookies. Love, me.
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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Cranberry Apple Orange Vinaigrette
Cranberry, maple, apple, and clementine make one lovely stand-out holiday dressing. This festive cranberry dressing is sweet with a light tangy aftertaste. Feel free to use more or less maple syrup to adjust to your own taste buds. You can also use any type of sweet citrus that you prefer.
Yield: just over 1 and 1/4 cups
Ingredients:
- 1 cup fresh or frozen cranberries
- 1/4 cup + 2 tbsp apple cider vinegar
- 1/4 cup pure maple syrup, or adjust to taste
- 1.5 tsp Dijon mustard
- 1/2 cup + 1 tbsp fresh clementine or orange juice (or use bottled)
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt, or to taste
- Freshly ground black pepper
1. In a medium pot, heat the cranberries, maple syrup, and vinegar over medium heat until the cranberries burst, about 7-10 mins.
2. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except salt and pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to taste. Blend again. Adjust other ingredients to taste if necessary. You may want more maple syrup than I used. I liked this dressing with a bit of tart aftertaste to really let the cranberries shine. Place in fridge to chill. Should keep in fridge in an air-tight container for up to 5-7 days.
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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:
Orange:
Blue:
White:
Holiday #1
Holiday #2
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!
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…
This dressing is the best for fancy pants designs on the side of the plate. You know you want to!
Love, the fancy pants who wears size XXL Crocs
Gorgeous – from the ingredients to the photos (btw-I personally like the white background, but I can definitely see why you prefer the royal blue). Such a creative dressing that gives us yet another wonderful use for cranberries. Thank you, Angela!
Green, white, or holiday 1. The others feel to distracting. Green softens the photo up a bit, white makes the ingredients pop, and holiday 1 allows the ingredients to be fully represented with a bit of a soft holiday background.
Just sent this recipe to a friend who posted that her daughter asked for a salad. It looks amazing and I can’t think of a kid who wouldn’t want to eat the sweet yumminess this would make!! I typically make a similar salad for the holidays, but I love to top it with blue cheese, which I’m trying to eliminate, but I haven’t figured out what exactly to use to fill in that pungent salty flavor. Any ideas???!
At first I was appaled that you would waste so much coconut, haha.
Holiday #1 for the background!
Delicious, I wanna try this recipe! I like Holiday 1 backdrop… and I like your “Cinderella’s shoes” too! ;-) Ciao!!!
Salads look yummy! I like the white background because the colored backgrounds draw my eye to the color, not to the items in the photo. I also like the simplicity of the white background. Your photos on your site are all gorgeous and I love your recipes. Thank you!
Thanks Sherry :) I like white for those reasons too! Although I have a hard time white balancing it!
Holiday #1!!
Oh Angela this sounds awesome! What a great dressing to have for the winter season. I am just loving cranberries lately. I think I’m actually getting addicted to them. Making your dressing this weekend! Thank you! By the way, I like the blue background, the food really pops!
I was just about to leave a belated comment about how I cracked up at the commit-me remark when I saw that it was gone! A change for political correctness? Darn. Regardless, beautiful photos…love your blog :)
haha yea I read it over and was worried that it could be taken the wrong way.
Usually my salad dressing is just an afterthought to my salad. But I love how you make it the star of the meal. This looks so delicious!
PS. I can’t believe we got our first snow of the season. Ahhh!
I know and it’s cold today! eeps
This salad is so yummy and healthy looking :)
I like the first holiday backdrop and the royal blue. With that said, this dressing looks absolutely amazing! Cranberries, apples, AND oranges?! Yep. I’m in.
I love cranberry orange! The photo looks like it would also be a delicious smoothie too…even though you did get some snow! I like white, holiday #1…Happy Friday ! :)
I like the royal blue backdrop best too ! (: But the holiday one (the first one) is a close second. ^__^
I like Holiday 1!
The salad and the dressing look and sound delicious. Not sure why, but I like the green best!
I think I have all the ingredients and am making that dressing today. I can’t decide on the backdrop, I like them all.
I like the blue background because of the contrast. Yeah and I’m not the only one that uses boxed salad mixes!
Yummy! That salad looks awesome. I think I like the blue background and I also like holiday #2.
The green is my favorite! It matches the “greens” so well.
This recipe sounds delicious and is beautiful in color, however… my complaint with this recipe is tiny amount of olive oil. Olive oil is soooo good for the heart and the overall body, so we shouldn’t be skimping on it! Also, you need a good amount of fat in salad dressings in order to fully absorb all of the fat-soluble nutrients present in the greens and other veggies (vitamin A, vitamin K, etc).