Best 10 Green Salad With Cranberry Vinaigrette Recipes

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Indulge in a symphony of flavors with our Green Salad with Cranberry Vinaigrette, a refreshing and vibrant dish that will tantalize your taste buds. This salad features a medley of crisp greens, including tender baby spinach, peppery arugula, and crunchy romaine lettuce, providing a delightful textural contrast. Sweet cherry tomatoes, juicy blueberries, and tangy cranberries add a burst of color and flavor, while roasted pecans offer a nutty crunch. The star of the show is the homemade cranberry vinaigrette, a tangy and slightly sweet dressing that perfectly complements the salad's ingredients. With its vibrant colors, diverse textures, and exquisite flavors, this Green Salad with Cranberry Vinaigrette is a culinary masterpiece that will leave you feeling invigorated and satisfied.

Here are our top 10 tried and tested recipes!

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/4 cups whole cranberry sauce
2 tablespoons orange juice
2 tablespoons balsamic vinaigrette
1 pinch sugar
1 (5-ounce) bag spring salad mix (recommended: Fresh Express)
2 tomatoes, diced
1 cucumber, diced
1/2 (5-ounce) bag herbed croutons

Steps:

  • Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
  • Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
  • Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD:
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese

Steps:

  • In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE



Red-and-Green Salad with Cranberry Vinaigrette image

Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 head frisee (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons freshly squeezed lime juice
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
3/4 cup dried cranberries
1 1/2 ounces manchego cheese

Steps:

  • Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
  • In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
  • Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fat 9 g, Fiber 2 g, Protein 3 g, Sodium 192 g

FALL SALAD WITH CRANBERRY VINAIGRETTE



Fall Salad with Cranberry Vinaigrette image

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

Provided by Cynthia

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 11

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

Steps:

  • 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.
  • Core and julienne one pear, core and dice the other.
  • In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  • Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad With Cranberry Vinaigrette image

A great Fall and Winter salad. You could also use frozen cranberries when fresh cranberries are not available. Found online, adjustments made to suite our tastes.

Provided by AZPARZYCH

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 shallot, thinly sliced
4 ounces gorgonzola, crumbled
1 lb mixed salad green

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
  • In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8

Number Of Ingredients 10

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Steps:

  • Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  • Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  • Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

RED AND GREEN SALAD WITH CRANBERRY VINAIGRETTE



Red and Green Salad with Cranberry Vinaigrette image

Yield serves 8

Number Of Ingredients 11

1 head frisée (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
3/4 cup dried cranberries
1 1/2 ounces Manchego cheese

Steps:

  • Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.
  • In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is smooth.
  • Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.
  • (Per serving)
  • Calories: 140
  • Fat: 9g
  • Cholesterol: 5mg
  • Carbohydrate: 15g
  • Sodium: 192mg
  • Protein: 3g
  • Fiber: 2g

MIXED GREENS' SALAD WITH ROASTED CRANBERRY VINAIGRETTE



Mixed Greens' Salad With Roasted Cranberry Vinaigrette image

Make and share this Mixed Greens' Salad With Roasted Cranberry Vinaigrette recipe from Food.com.

Provided by COOKGIRl

Categories     Greens

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 16

1/4 cup fresh cranberries (frozen OK, thawed)
2 small garlic cloves, mashed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar (either dark or light variety)
1 1/2 cups mixed greens
1/4 cup red onion, sliced
1/4 cup yellow bell pepper, chopped
1 small cucumber, sliced thinly (I like Persian or English cucumber for this recipe)
8 snow peas, cut in half lengthwise
2 tablespoons mozzarella cheese, freshly grated
6 whole mint leaves
2 tablespoons whole Italian parsley
1/2 cup walnuts, toasted (optional, my addition)
fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
  • Remove from the oven and stir in the balsamic vinegar.
  • Allow vinaigrette mixture to cool while assembling the salad.
  • In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
  • Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
  • Yields 1 substantial salad serving or 2 smaller salad plate servings.

Nutrition Facts : Calories 786, Fat 68.9, SaturatedFat 9.3, Cholesterol 11.1, Sodium 1271.4, Carbohydrate 36.4, Fiber 9, Sugar 13, Protein 16.4

MIXED GREENS WITH CRANBERRY VINAIGRETTE



Mixed Greens with Cranberry Vinaigrette image

It takes just 20 minutes to make a tart vinaigrette that's then tossed with dressed-up spring greens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 9

1/3 cup vegetable oil
1/4 cup frozen (thawed) cranberry juice concentrate
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
2 bags (5 oz each) mixed spring greens
1 small bunch watercress, torn into pieces
2 tart red apples, thinly sliced, slices cut in half
1 avocado, pitted, peeled and sliced

Steps:

  • In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries.
  • In serving bowl, toss all salad ingredients with vinaigrette just before serving.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g

Tips:

  • For the best flavor, use fresh, ripe cranberries. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed and drained.
  • If you don't have a food processor, you can chop the cranberries by hand. Just be sure to chop them finely so that they blend well with the other ingredients.
  • You can adjust the amount of honey in the vinaigrette to taste. If you like a sweeter vinaigrette, add more honey. If you prefer a more tart vinaigrette, add less honey.
  • This salad is best served immediately after it is made. The longer it sits, the more the dressing will wilt the lettuce.

Conclusion:

This green salad with cranberry vinaigrette is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try.

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