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Cranberry Mustard Salad Dressing

Cranberry Mustard Salad Dressing

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Chef John

This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet


  1. Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.
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I liked this recipe a lot but next time will use 1/2 the amount of dijon mustard. It overwhelmed the cranberry flavour. Also made quite a bit so unless you have a large crowd--plan on storing at least 1/2 in a jar in refrigerator.

Baking Nana

This is an excellent salad dressing. It is a little tart, not too sweet and is very easy to make. I used jellied cranberry sauce but I think that a whole berry or better yet homemade cranberry sauce would be even better. Enjoy!


I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine job of emulsifying the oil. One reviewer said the Dijon overwhelmed the cranberry flavor. That was not my experience, but I suspect that might be due to the style/brand of Dijon/cranberry sauce used. I tend to dislike Dijon (too strong), but have found I don't mind the Musette "traditional" Dijon. As for the cranberry sauce, rather than canned or jellied cranberry sauce, I used a Cranberry-Orange Relish that Publix grocery stores sell in their deli around the holidays. The results were a good blend of Dijon and cranberry flavors... but I still felt that this dressing was lacking something in its flavor profile. The recipe, as it stands, is very heavy on the sour end of the flavor spectrum. Tart cranberry relish (using canned or jellied might well sweeten it up some though), tart Dijon, sour vinegars (even rice vinegar is more sour than sweet)... I think this dressing needs something sweet to balance all that sour! I plan to make this again for Christmas, but I am going to change it up slightly. I'm going to use jellied cranberry sauce, and make it a few days in advance, to allow the flavors to develop. At that point I'll see if I need to add some honey for balance. I already know I need to add more salt/pepper. A similar recipe called for 1/4 teaspoon for each, so I'll try that.