Best Cranberry Walnut Vinaigrette Recipes

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
• Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts. Serve, passing remaining dressing separately.

APPLE CRANBERRY BACON CANDIED WALNUT SALAD WITH APPLE POPPY SEED VINAIGRETTE RECIPE - (4.2/5)

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance. When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing. NOTES All ingredients are a guideline. Add more or less of your favorite salad fixings! *The caramelized nuts recipe makes 1 cup nuts. I suggest making 1 cup caramelized walnuts and using the desired amount in the salad and eating/storing the rest :)

TRADER JOE'S CRANBERRY WALNUT GORGONZOLA VINAIGRETTE (COPYCAT)

Steps:

• Place all ingredients in a deep enough bowl so your immersion blender does not make a huge mess when you blend all this stuff.
• Immersion blend all this stuff smooth.
• Refrigerate in an airtight container.
• To serve, combine with enough water to make the dressing the consistency you remember from the original product or whatever consistency works for you.

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

CRANBERRY WALNUT VINAIGRETTE

Steps:

• In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
• Makes about 3/4 cup vinaigrette.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Puree cranberries in a small food processor until smooth. Add vinegar, onion, sugar and mustard. Process until well blended. With processor still running gradually add oil slowly, until well blended. Transfer to medium bowl. Season with salt and pepper (optional, season salad). (Can be made 1 day ahead. Cover; chill. Bring to room temp and whisk before using.) Combine washed & dried greens with apples in a large bowl and toss with dressing to coat. Plate and sprinkle with toasted walnuts. Serve, passing remaining dressing separately.

BRUSSELS SPROUT, WALNUT AND GORGONZOLA SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar and cranberry juice. Whisking constantly, slowly stream in the olive oil, then season to taste with salt and pepper.
• Place the Brussels sprouts, kale, walnuts and cranberries in a large bowl and toss with the vinaigrette; massage with your hands until coated and beginning to wilt. Season to taste with salt and pepper and top with the Gorgonzola.

CRANBERRY MANDARIN SALAD WITH WALNUT VINAIGRETTE

Steps:

• In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.