Greens with Cranberry Vinaigrette
For a tart cranberry dressing, try making greens with cranberry vinaigrette. This thanksgiving recipe will not disappoint and won't be too sweet. Instead, you'll have a great side dish that's just right to serve with your turkey.
Notes
MAKE AHEAD: the cranberry vinaigrette can be made 2 days ahead and stored in a covered container in the refrigerator.
Why You'll Love This Recipe
Here are the top 5 reasons why you should make Greens with Cranberry Vinaigrette:
1. Bright and tangy flavors: The cranberry vinaigrette adds a delightful tartness to the dish, balancing out the earthy flavor of the greens perfectly. It's a refreshing and light dressing that will elevate your salad game.
2. Festive colors: The vibrant red of the cranberry vinaigrette against the deep green of the greens makes for a visually stunning dish that is perfect for the holiday season. It will effortlessly bring a pop of color to your Thanksgiving table.
3. Health benefits: Greens are packed with essential nutrients like vitamins A, C, and K, as well as fiber and antioxidants. Adding this salad to your meal will not only provide a delicious addition to your plate but also a healthy one.
4. Versatility: This recipe is incredibly versatile and can be easily customized to suit your preferences. You can use any type of greens you like, and even add in some extras like nuts, seeds, or cheese to make it your own.
5. Easy to prepare: With just a few simple ingredients and a quick homemade dressing, this salad comes together in no time. It's a stress-free side dish that will impress your guests without having to spend hours in the kitchen.
Ingredients
- 2 green onions
- 2 tablespoons olive oil, divded
- 3/4 cup fresh or frozen cranberries, thawed
- 1/3 cup orange juice
- 1 tablespoon brown sugar
- 1/2 teaspoon ground mustard
- 1/2 cup water
- sea salt to taste
- freshly ground pepper to taste
- 6 cups fresh baby greens
- 1 Granny Smith apple, cored and sliced into thin wedges
- 1/3 cup toasted walnuts, chopped
Instructions
- Thinly slice green onion tops; set aside.
- Thinly slice white portion of onions. In a small saucepan, sauté white portion of onions in 1 Tbsp. oil until soft. Stir in cranberries, orange juice, brown sugar and mustard. Bring to a boil; reduce heat. Simmer, uncovered, until berries pop and mixture begins to thicken, about 7 minutes. Cool slightly.
- Transfer cranberry mixture to a small food processor. Add the water, remaining oil and reserved green onion tops; cover and process until blended. Season with salt and pepper. Pour into a jar with a tight-fitting lid; refrigerate at least 1 hour.
- In a large bowl, toss greens with apple slices, walnuts and enough vinaigrette to coat. Serve salad with remaining vinaigrette.
