This Creamy Cranberry-Ginger Balsamic Vinaigrette is loaded with delicious sweet and tangy flavors. It’s one of my favorite holiday salad dressing recipes, and it starts with super sweet dried cranberries. You know how your taste buds crave a sweet after some savory?
And something savory after a sweet? Well, after indulging in my Thanksgiving feast, my taste buds crave . . . salad! Lots of salad!
(As it turns out, I don’t then immediately crave Thanksgiving foods. Phew!)
So without further ado, my taste buds and I would like to present this super yummy, creamy salad dressing recipe.
It’s absolutely divine and might just need to become a staple in your fridge during persimmon season.
I especially love it with this Winter Persimmon Salad!
This is one of the best holiday salad dressing recipes to have on hand when I do some last minute, weekend entertaining! There are so many sweet and tangy flavors in this, it’ll enhance any salad it’s added to.
I also love using many salad dressings as a sauce for chicken, and my Creamy Cranberry-Ginger Balsamic Vinaigrette is no exception.
Here are a couple more holiday salad dressing recipes . . .
And a few more delicious salads for the holiday season . . .
- Chopped Chicken Apple Salad
- Heirloom Apple Salad, Starring the Pink Pearl
- Roasted Vegetable Citrus Salad with Quinoa Crisps
- Snow Pea Shoot Cranberry Salad with Spicy Pecan Dressing
- Chicken-Grape Salad with Sautéed Potatoes, Sweet Spiced Pecans and Lemon-Mustard Dressing
Whichever salad you choose to use it with, enjoy every last drop of this Creamy Cranberry-Ginger Balsamic Vinaigrette!
Up to 2 weeks and at least 20 minutes ahead of time: Make the vinaigrette.
If you make the vinaigrette ahead of time, keep it in an airtight container in the refrigerator. It may be necessary to warm it up a bit.
This creamy vinaigrette is loaded with delicious sweet and tangy flavors, and will elevate any salad it's added to.
*Makes 1 cup
- 1/4 cup balsamic vinegar
- 1 tablespoon dried cranberries
- 1 tablespoon honey
- 2 teaspoons fresh ginger grated
- 1 tablespoon orange juice
- 1/4 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- feshly ground black pepper
In a small saucepan, heat the vinegar with the cranberries and honey. Let it sit until the cranberries become soft, about 5 minutes. Remove the pan from the heat and whisk in the ginger, orange juice, salt and olive oil. Then, use an immersion or standing blender until a creamy consistency is reached. Season to taste with the pepper and a bit more salt if desired. Let the vinaigrette come to room temperature before serving or use it slightly chilled.