This Cranberry Vinaigrette is the perfect dressing for your fall and winter salads. Cranberry sauce is the star ingredient in this recipe.
Cranberry Vinaigrette recipe
This year I decided I wanted to try a few different side dishes in addition to our favorite holiday sides. I wanted a really easy side salad, and this salad dressing was the perfect amount of sweet and tart.
Plus, this Cranberry Vinaigrette is a great way to use leftover cranberry sauce from the holidays.
For Friday’s (the day after Thanksgiving) dinner, I’m thinking of adding leftover turkey to my Thanksgiving Salad for an easy meal using a few leftovers. I’m betting I’ll want something a little lighter but still filling after all of the food on Thursday! 😆
Of course, you don’t have to wait for the holidays to enjoy this yummy salad dressing! It’s a great addition to your salads throughout the fall and winter months!
How to make Cranberry Vinaigrette
Ingredients
- grape seed oil – extra virgin olive oil and avocado oil also work well.
- cranberry sauce – homemade or store bought.
- red wine vinegar – or white wine vinegar
- grain mustard – sometimes called country, old-style, or whole grain
- maple syrup – or honey
- salt and pepper
Instructions
Add all ingredients, except the salt and pepper, to a medium mixing bowl.
Using a stick blender, blend all for a few pulses until satisfied with the texture. If you want to thin it out, use a little water as needed.
Add salt and pepper to taste.
Cranberry Vinaigrette FAQs
This dressing can be kept in an airtight container in the refrigerator for up to 1 week.
No, it doesn’t thaw well. The ingredients will tend to curdle/separate.
Yes. It will work fine. You can also use homemade. Feel free to use whichever you have on hand or whichever one you prefer.
Sure. Extra virgin olive oil and avocado oil also work well. Any light, neutral-flavored oil can be used.
Recipe Tips
- No stick or immersion blender? You can also use your regular blender. Or shake the ingredients together in a glass jar or bottle. Avoid using any kind of aluminum bowl which could react with the vinegar and cause a metallic taste.
- This recipe is a great way to use leftover cranberry sauce from the holidays!
- Try adding some orange juice or orange zest for a new flavor profile.
- For best results, be sure all of your ingredients are at room temperature before mixing.
- Make this dressing 1-3 hours before you need it for the best flavor, so the flavors have time to marry together. Don’t refrigerate your dressing during this time.
Other recipes you may enjoy
Cranberry Vinaigrette
Equipment
Ingredients
- ½ cup grapeseed oil
- 1 cup cranberry sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon grain mustard
- 1 tablespoon maple syrup
- salt and ground black pepper to taste
Instructions
- Add all ingredients, except the salt and pepper, to a medium mixing bowl.
- Using a stick blender, blend all for a few pulses until satisfied with the texture. If you want to thin it out, use a little water as needed.
- Add salt and pepper to taste.
Notes
- No stick or immersion blender? You can also use your regular blender. Or shake the ingredients together in a glass jar or bottle. Avoid using any kind of aluminum bowl which could react with the vinegar and cause a metallic taste.
- This recipe is a great way to use leftover cranberry sauce from the holidays!
- Try adding some orange juice or orange zest for a new flavor profile.
- For best results, be sure all of your ingredients are at room temperature before mixing.
- Make this dressing 1-3 hours before you need it for the best flavor, so the flavors have time to marry together. Don’t refrigerate your dressing during this time.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Hello – This looks very interesting. I’m trying to figure out how to make it low carb. I have a sugarfree cranberry sauce recipe, but I’m wondering if I could sub powdered monkfruit sweetener for the honey? Do you have any idea? Thanks for the recipe in advance. Shirley