Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette

52

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

servings 214 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

52
  1. 64 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 p...

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 ...

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 ...

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 aforemention...

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 ...

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 ric...

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!

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 p...

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...

I was looking for something fresh to put on the table for Thanksgiving and this salad was simple and delicious. To serve, I fanned sliced pears in on the bed of greens and sprinkled with nuts an...