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A close up picture of Thanksgiving Salad in a white bowl.
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Thanksgiving Salad with Cranberry Vinaigrette

This Thanksgiving Salad recipe is great served as a side dish or as an accompaniment to a charcuterie board before the Thanksgiving meal is served.
Course Salad, Side Dish
Cuisine American
Keyword Thanksgiving
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 people
Calories 126kcal
Author Jillian Wade
Cost $15.01

Equipment

  • food processor
  • salad dressing container
  • Salad bowl
  • salad serving utensils

Ingredients

FOR THE CRANBERRY VINAIGRETTE:

  • ½ cup fresh or frozen cranberries thawed if previously frozen
  • ¼ cup balsamic vinegar
  • 2 Tablespoons chopped red onion
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon Dijon mustard
  • ¾ cup extra virgin olive oil
  • salt & pepper

FOR THE THANKSGIVING SALAD:

US Customary - Metric

Instructions

FOR THE CRANBERRY VINAIGRETTE:

  • Add the cranberries, vinegar, red onion, sugar, and mustard to a food processor or high-powered blender and process until smooth, about 10-15 pulses.
    Cranberry Vinaigrette Ingredients
  • With the processor running on low, slowly pour in the oil until well blended.
  • Transfer the dressing to a medium bowl and season to taste with salt and pepper. Serve or cover and keep in the refrigerator until ready to serve. It’s important to note that you should bring the vinaigrette to room temperature and give it a good whisk before serving.
    Cranberry Vinaigrette for Thanksgiving

FOR THE THANKSGIVING SALAD:

  • place the field greens in a large serving bowl. Add the roasted butternut squash, pecans, and gorgonzola. Toss until the toppings are evenly distributed.
    A fork full of Thanksgiving salad
  • Serve, passing the cranberry vinaigrette separately.
    Cranberry Vinaigrette and field greens

Notes

  • The Cranberry Vinaigrette recipe makes 1 ½ cups of dressing.
  • The nutrition information for this recipe is approximate, depending on the prepared ingredients you use.
    I like to pass the cranberry vinaigrette with the salad rather than dressing the salad, so that the leftovers of this salad will keep for longer. The Cranberry Vinaigrette recipe makes more salad dressing than you will need for this salad. Leftover dressing will keep for up to 1 month in an airtight container in the refrigerator.
  • To turn this salad into an entrée salad, add some protein, such as turkey or chicken.

Nutrition

Serving: 1cup | Calories: 126kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 144mg | Potassium: 154mg | Sugar: 4g | Vitamin A: 3085IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 0.5mg