Fall Salad with Cranberry Vinaigrette Recipe - Allrecipes.com
Fall Salad with Cranberry Vinaigrette Recipe

Fall Salad with Cranberry Vinaigrette

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

This was a great holiday salad. However, I took the suggestion from other reviews and modified the recipe somewhat. I decreased the vinegar to 2 Tbsp and increased the sugar to 2 Tbsp. I used bagged mixed baby green and spinach and radicchio. Also my local market didn't have gongorzola cheese so I used feta. I tossed some dressing on greens then arranged on plate. I sprinkled nuts, cheese, and fanned pear slices on top. Finally I drizzled additional dressing on top. It got rave reviews from my luncheon guests!

Most Helpful Critical Review
Aug 28, 2003

I made this salad for Thanksgiving dinner. The salad was delicious and presented well. I didn't think that Belgian endive was anything special and other cheaper greens could be used in its place without jeopardizing the taste. However, I found that the dressing was overwhelmed by the vinegar. I did a lot of adjusting to get the right flavor. I would make the salad again but I would need to find an alternative dressing using the cranberries. The pink/red color of the dressing was very nice.

Dec 18, 2002

This recipe is a good starting point. The cider vinegar is too strong so I switched and put rice vinegar in place of cider vinegar and then added 2 tablespoons of cider vinegar. I increased the sugar to 2 tablespoons and added 1 teaspoon of fresh lemon juice for zip. I increased the pears so each person got one half a pear. Asian pears also work if you can't find red anjou pears. I added red food coloring for a deeper color red salad dressing. For garnish I used halved cranberries and golden raisins.

Nov 09, 2005

I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforementioned vinegar) was far superior.

Dec 24, 2002

This was a really delicious salad. I prepared it for a dinner party I was throwing for my sister-in-law and everyone at the table raved about how great it taste and how nice it looked. I highly recommend it to anyone.

Oct 26, 2010

Excellent dressing - I used half cider vinegar and half rice wine vinegar and used 2 Tbsp. of white sugar. I also added a couple drops of red food coloring to give the dressing more of that rich red cranberry look. I used a bagged spring mix, thin sliced red delicious apples, thin sliced red onions, dried cranberies and the toasted walnuts (350 for ten minutes).

Sep 25, 2003

Most excellent! Although I left out the endive, and substituted Asian pears for Anjous, this salad was perfect. Second time I made it, I tossed in some left over turkey. MMMMM good!

Aug 28, 2003

The vinegar completely overwhelmed all the other tastes (way too much vinegar!). The concept of a cranberry dressing is nice, but you would probably need much less vinegar and more sugar. Also, it would probably be better to cut the pear in wedges instead of dicing - gives it a more gourmet texture to it.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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