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Cranberry Mustard Salad Dressing

Chef John

"This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked."
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5 m servings 144 cals
Original recipe yields 18 servings (0 cups)


  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Ready In

  1. Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

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Read all reviews 8
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I liked this recipe a lot but next time will use 1/2 the amount of dijon mustard. It overwhelmed the cranberry flavour. Also made quite a bit so unless you have a large crowd--plan on storing at...

This is an excellent salad dressing. It is a little tart, not too sweet and is very easy to make. I used jellied cranberry sauce but I think that a whole berry or better yet homemade cranberry...

This dressing is pretty darn good! What a nice holiday flavor. The amount of dressing was too much for one or two people. Though, if you are having a small gathering (as we are) it is perfect. I...

I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine ...

I really liked this dressing. It kind of reminded me of raspberry dressing, but without the pesky seeds. I only made 1/4 of the recipe, because I wanted a little salad dressing just for this eve...

I made this and I would agree with CharlotteMay. I'll try it with some honey or maple syrup next time. In addition, since adding a cup of vegetable oil seemed like a lot of oil (and calories)...

Enjoyed this over a mixed salad with pomegranites, walnuts and feta. Great combination and thinking of serving over the holidays when pomegranites are in season. Halving the recipe worked best.

Perfect and didn't change a thing. Put it on leafy greens and served with pizza. Would absolutely make this again.