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Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette


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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 bagged mixed baby green and spinach and radicchio. Also my local market didn't have gongorzola cheese so I used feta. I tossed some dressing on greens then arranged on plate. I sprinkled nuts, cheese, and fanned pear slices on top. Finally I drizzled additional dressing on top. It got rave reviews from my luncheon guests!


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 the sugar to 2 tablespoons and added 1 teaspoon of fresh lemon juice for zip. I increased the pears so each person got one half a pear. Asian pears also work if you can't find red anjou pears. I added red food coloring for a deeper color red salad dressing. For garnish I used halved cranberries and golden raisins.


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 aforementioned vinegar) was far superior.