How to Make Fall Salad with Cranberry Vinaigrette - A Step-by-Step Guide

As the weather begins to cool and the leaves change color, it's time to embrace the flavors of fall. This Fall Salad with Cranberry Vinaigrette is the perfect way to celebrate the season's bounty and enjoy a healthy and delicious meal. Packed with a combination of sweet and savory ingredients, this salad is sure to become a new favorite at your dinner table.

What makes this salad so special is the homemade cranberry vinaigrette. Made with fresh cranberries, balsamic vinegar, honey, an...

Read more Snack recipes

Ingredients

  • ½ cup cider vinegar
  • ¼ cup cranberries
  • ¼ cup olive oil
  • 2 teaspoons white sugar
  • ⅛ teaspoon kosher salt
  • 1 pinch freshly ground black pepper
  • 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 2 medium heads Belgian endive - washed, dried and chopped
  • 2 red Anjou pears
  • ½ cup toasted walnuts, chopped
  • ½ cup crumbled Gorgonzola cheese

Information

  • Servings: 8
  • Yield: 8 servings

  • In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  • Core and julienne one pear, core and dice the other.
  • In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  • Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
  • Nutrition

    214 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 11mg
    • Sodium: 172mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 6g
    • Vitamin C: 31mg
    • Calcium: 164mg
    • Iron: 2mg
    • Potassium: 707mg