Holiday Salad with Cranberry-Cherry Maple Vinaigrette and Candied Walnuts

By • October 17, 2015 0 Comments

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Author Notes: This dressing "tastes like the holidays." Serve a beautiful deconstructed salad, or toss it with chopped romaine lettuce. Add a cool, crisp, sour note with thinly sliced green apples, refreshing grape halves, blue cheese crumbles, bacon crumbles, fresh chopped chives or green onion, and homemade candied walnuts.Diane Friederich


Makes 2 1/2 cups

For the salad dressing...

  • 1/4 cup fresh cranberries (or cranberry jelly)
  • 2-3 tablespoons hot-sweet pepper jelly
  • 1/3 cup cranberry juice
  • 1/4 cup tart cherry juice
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons maple syrup
  • 1 teaspoon maple extract
  • 1 bunch chives, chopped
  • 1 pinch zest from orange
  • 2-3 tablespoons apple cider vinegar
  • 1/3 cup grapeseed, canola or liquid coconut oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  1. Whisk together and heat first 7 ingredients on low heat, just until cranberries soften, then remove from stove.
  2. Place chives, orange zest, and cider vinegar into food processor or blender with warm cranberry liquid mixture. Blend until well combined.
  3. Slowly drizzle in oil until dressing fully combines.
  4. Add salt and pepper to taste.
  5. Put into refrigerator and chill for 1 hour before serving.

For the candied walnuts...

  • 2 tablespoons butter
  • 2 cups walnuts
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch orange zest
  1. In a saucepan, gently heat butter, walnuts, sugar and cinnamon.
  2. Cook on medium heat until carmelized.
  3. Stir in orange zest toward end of cooking.
  4. Spoon and spread out walnuts onto wax paper to cool.
  5. Store in refrigerator.

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