Cranberry Salad Dressing
Servings: 8 servings
Calories: 43kcal
Bright, tangy, and lightly sweet, this Cranberry Salad Dressing adds a seasonal lift to any bowl of greens. It works well with salads, roasted vegetables, and grain bowls, making it a great pick for holiday meals.
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Equipment
- 1 salad dressing shaker (can use a sealable jar)
- 1 blender (if you want to blend instead of shake)
- measuring cups and spoons
Ingredients
- ⅓ cup cranberry sauce
- 2 tablespoons apple cider vinegar
- ⅓ cup avocado oil (can use olive or vegetable oil)
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt to taste
- ⅛ teaspoon freshly ground black pepper to taste
- ¼ teaspoon fresh thyme, finely chopped
- ¼ teaspoon fresh rosemary, finely chopped
Instructions
- Finely chop the herbs and ensure the cranberry sauce is thawed (if using frozen).
- Combine the cranberry sauce, apple cider vinegar, oil, mustard, salt, pepper, and herbs in a shaker or jar and mix until combined. You can also use a blender.
- Taste the dressing and extra salt if needed. If you prefer a thinner consistency, you can add a little water, a tablespoon at a time.
Notes
- You can use frozen cranberry sauce; ensure it has thawed a bit before blending so it mixes smoothly.
- This dressing stays fresh in the fridge for about 1–2 weeks.
- For extra sweetness, add a little honey or maple syrup until it tastes right to you.
- You can make it in advance; give it a good shake after chilling before you use it.
Nutrition
Serving: 1serving | Calories: 43kcal | Carbohydrates: 6.3g | Protein: 1g | Fat: 1.8g | Saturated Fat: 0.5g | Sodium: 1290mg | Potassium: 129mg | Fiber: 3.5g | Sugar: 0.4g | Calcium: 113mg | Iron: 5mg
