Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette

52

"This is a great starter for Thanksgiving dinner that is both delicious and festive."

Ingredients

{{adjustedServings}} servings 214 cals
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Nutrition

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  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  2. Core and julienne one pear, core and dice the other.
  3. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  4. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
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Reviews

52
  1. 64 Ratings

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This was a great holiday salad. However, I took the suggestion from other reviews and modified the recipe somewhat. I decreased the vinegar to 2 Tbsp and increased the sugar to 2 Tbsp. I used ...

This recipe is a good starting point. The cider vinegar is too strong so I switched and put rice vinegar in place of cider vinegar and then added 2 tablespoons of cider vinegar. I increased ...

I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforemention...