Fall Salad with Cranberry Vinaigrette Recipe
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Fall Salad with Cranberry Vinaigrette

By: Cynthia 
"This is a great starter for Thanksgiving dinner that is both delicious and festive."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (47)

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup cranberries
  • 1/4 cup olive oil
  • 2 teaspoons white sugar
  • 1/8 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
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup crumbled Gorgonzola cheese

Directions

  1. 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.
  2. Core and julienne one pear, core and dice the other.
  3. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  4. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 214 | Total Fat: 15.1g | Cholesterol: 11mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 23, 2003 by HATCHFAM143   view full review
This was a great holiday salad. However, I took the suggestion from other reviews and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 18, 2002 by SUNSETINAZ Supporting Member (Click to learn more about Supporting Membership)  view full review
This recipe is a good starting point. The cider vinegar is too strong so I switched and put...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 9, 2005 by daikaisho   view full review
I completely agree with those who (when using dried cranberries) eliminated the sugar. I also...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 24, 2002 by Esmee Supporting Member (Click to learn more about Supporting Membership)  view full review
This was a really delicious salad. I prepared it for a dinner party I was throwing for my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 26, 2010 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
Excellent dressing - I used half cider vinegar and half rice wine vinegar and used 2 Tbsp. of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 25, 2003 by MAGGIE MCGUIRE   view full review
Most excellent! Although I left out the endive, and substituted Asian pears for Anjous, this...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 28, 2003 by PATTIPOOP   view full review
I made this salad for Thanksgiving dinner. The salad was delicious and presented well. I...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 28, 2003 by LESLIELIU   view full review
The vinegar completely overwhelmed all the other tastes (way too much vinegar!). The concept...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 17, 2002 by JHLS   view full review
I was looking for something fresh to put on the table for Thanksgiving and this salad was...
The reviewer gave this recipe 0 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 3, 2005 by JDVMD Supporting Member (Click to learn more about Supporting Membership)  view full review
Used baby spinach instead of the lettuce mixture. I have also used this with bagged spring...

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