Best 4 Cranberry Balsamic Salad Recipes

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For a culinary journey that is as vibrant as it is delicious, look no further than the cranberry balsamic salad. This uniquely tangy and refreshing dish artfully combines the sweetness of cranberries with the robust flavors of balsamic vinegar, resulting in a salad that is both visually stunning and a delight to the palate. Whether you are seeking a light lunch option, a refreshing side dish, or a showstopping centerpiece for your dinner table, the cranberry balsamic salad stands ready to tantalize your taste buds and create a memorable dining experience.

Let's cook with our recipes!

CRANBERRY BALSAMIC SALAD



Cranberry Balsamic Salad image

I stock up on cranberries each fall when I visit a cranberry festival. I always have plenty on hand at Christmastime for making special holiday dishes, including this tangy salad. -Patricia Slater, Pefferlaw, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

3 cups fresh baby spinach
3 cups torn mixed salad greens
2 medium navel oranges, sectioned
1/3 cup crumbled feta cheese
1/4 cup chopped red onion
1/2 cup balsamic vinaigrette
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 cup dried cranberries
2 tablespoons sliced almonds, toasted

Steps:

  • In a large bowl, combine the spinach, salad greens, oranges, cheese and onion. In a small bowl, whisk the vinaigrette, orange juice and zest. Drizzle over salad; toss to coat. Sprinkle with cranberries and almonds.

Nutrition Facts : Calories 100 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 185mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE



Baby Greens Salad With Cranberry Balsamic Vinaigrette image

This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.

Provided by BecR2400

Categories     Greens

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup balsamic vinegar
1 cup whole berry cranberry sauce
1 shallot, finely chopped
1 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
10 cups baby greens
8 ounces goat cheese, crumbled
1/2 cup dried cranberries

Steps:

  • In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
  • To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
  • Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

CRANBERRY AVOCADO SALAD W/SWEET BALSAMIC VINAIGRETTE



Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette image

Oh my! A field of greens topped with avocados, cilantro, craisins, spiced almonds and drizzled with a white balsamic vinaigrette. Kudos to The Café Sucré Farine, Chris Scheuer.

Provided by gailanng

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup sugar
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons sesame seeds
1/2 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
12 ounces Baby Spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
3/4 cup dried cranberries
3/4 cup candied spiced almonds (see Candied and Spiced Almonds)

Steps:

  • For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
  • For the salad: place greens and cilantro leaves in a large bowl.
  • Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
  • Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.

Nutrition Facts : Calories 513.8, Fat 45.4, SaturatedFat 5.7, Sodium 303.6, Carbohydrate 25.7, Fiber 9.1, Sugar 13.3, Protein 7.7

CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)



Cranberry Avocado Salad with Candied Spiced Almonds & Sweet White Balsamic Vinaigrette Recipe - (4.4/5) image

Provided by Johanna

Number Of Ingredients 26

DRESSING:
1/2 cup sugar (60g)
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons sesame seeds
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup white balsamic vinegar (120 ml)
1/3 cup vegetable oil (70 ml)
1/3 cup extra virgin olive oil (70 ml)
SALAD:
12 ounces baby spinach, arugula, field greens (340g)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
1 1/2 cups dried cranberries (115g)
1 1/2 cups candied spiced almonds (115g) recipe to follow
CANDIED SPICED ALMONDS:
5 cups almonds, sliced, or a 1 pound package (600g)
1/2 cup sugar (100g)
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoons smoked paprika, or more to taste
Sea salt

Steps:

  • Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. Salad: Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

Tips:

  • For the freshest flavor, use ripe cranberries. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • To make the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. You can also add a pinch of dried thyme or oregano for extra flavor.
  • To assemble the salad, combine mixed greens, cranberries, walnuts, blue cheese, and red onion in a large bowl. Drizzle with balsamic vinaigrette and toss to coat.
  • Serve the salad immediately or chill it for later. If you're chilling the salad, be sure to bring it to room temperature before serving.

Conclusion:

This cranberry balsamic salad is a delicious and refreshing side dish or main course. It's perfect for any occasion, from a casual weeknight dinner to a special holiday meal. The bright and tangy flavors of the cranberries and balsamic vinegar are perfectly balanced by the sweetness of the honey and the creaminess of the blue cheese. This salad is sure to be a hit with everyone who tries it!

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