Greens with Cranberry Vinaigrette

Greens with Cranberry Vinaigrette

For a tart cranberry dressing, try making greens with cranberry vinaigrette. This thanksgiving recipe will not disappoint and won't be too sweet. Instead, you'll have a great side dish that's just right to serve with your turkey.


MAKE AHEAD: the cranberry vinaigrette can be made 2 days ahead and stored in a covered container in the refrigerator.


  • 2 green onions
  • 2 tablespoons olive oil, divded
  • 3/4 cup fresh or frozen cranberries, thawed
  • 1/3 cup orange juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground mustard
  • 1/2 cup water
  • sea salt to taste
  • freshly ground pepper to taste
  • 6 cups fresh baby greens
  • 1 Granny Smith apple, cored and sliced into thin wedges
  • 1/3 cup toasted walnuts, chopped


  1. Thinly slice green onion tops; set aside.
  2. Thinly slice white portion of onions. In a small saucepan, sauté white portion of onions in 1 Tbsp. oil until soft. Stir in cranberries, orange juice, brown sugar and mustard. Bring to a boil; reduce heat. Simmer, uncovered, until berries pop and mixture begins to thicken, about 7 minutes. Cool slightly.
  3. Transfer cranberry mixture to a small food processor. Add the water, remaining oil and reserved green onion tops; cover and process until blended. Season with salt and pepper. Pour into a jar with a tight-fitting lid; refrigerate at least 1 hour.
  4. In a large bowl, toss greens with apple slices, walnuts and enough vinaigrette to coat. Serve salad with remaining vinaigrette.


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