Fall Salad with Cranberry Vinaigrette recipe
Brighten your holiday table with this Fall Salad featuring a vibrant cranberry vinaigrette. Crisp romaine, tender endive, and juicy Anjou pears come together to create a refreshing start, balancing seasonal flavors that are both bold and festive.
Toasted walnuts and crumbled Gorgonzola add a delightful crunch and creamy contrast, perfectly complemented by the tangy cranberry dressing. This unique, flavorful salad is an ideal starter for any autumn gathering, adding sophistication to your spread.
From Thanksgiving dinners to cozy fall evenings, this salad brings together the best flavors of the season. Serve it as an appetizer, and watch it become a crowd favorite.
Fall Salad with Cranberry Vinaigrette – Ingredients
Cider Vinegar
A tangy base that adds brightness, harmonizing with the tart cranberries for a vibrant vinaigrette with autumnal depth.
Fresh Cranberries
Bursting with seasonal flavor, cranberries lend their rich color and bold, festive tartness to the dressing.
Olive Oil
Silky and smooth, olive oil balances the acidity, creating a luscious, cohesive dressing for every bite.
Romaine Lettuce and Belgian Endive
These crisp, refreshing greens add texture and a subtle bitterness that complements the sweet and tangy flavors.
Red Anjou Pears
Juicy and slightly sweet, Anjou pears add a seasonal sweetness and delicate texture, contrasting beautifully with the dressing.
Toasted Walnuts
Earthy and nutty, toasted walnuts bring crunch and warmth, enhancing the salad’s complexity and balance.
Gorgonzola Cheese
A creamy, tangy cheese that adds richness, tying together the flavors with a hint of indulgence.
Fall Salad with Cranberry Vinaigrette
Recipe Tips
- Choose the Right Pears
Opt for slightly firm red Anjou pears, as they hold their shape well and add a crisp texture to the salad. Fully ripened pears may become too soft when tossed with dressing, so look for pears that yield slightly to gentle pressure. If you can’t find Anjou, try substituting with Bosc or Bartlett varieties for a similar flavor profile. - Perfectly Toast the Walnuts
Toasted walnuts add a rich, nutty flavor that complements the salad’s sweetness and tartness. To toast, spread the walnuts on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, shaking the pan halfway through. Keep a close eye on them, as nuts can burn quickly. Let them cool before adding to the salad for a delightful crunch. - Balance the Dressing
The cranberry vinaigrette brings a unique blend of tart and sweet flavors, so taste as you go. If the dressing feels too tangy, add a touch more sugar to mellow it. Alternatively, for added depth, consider adding a teaspoon of honey or maple syrup to enrich the flavor without overpowering the cranberries. This step will help ensure the dressing complements rather than overpowers the salad’s delicate ingredients.
What to Serve with Fall Salad with Cranberry Vinaigrette
- Roast Turkey or Chicken
This salad pairs beautifully with roast turkey or chicken, making it an excellent starter for a Thanksgiving meal or a fall dinner party. The cranberry vinaigrette echoes the holiday spirit, while the salad’s bright flavors balance the savory richness of roasted meats. - Creamy Butternut Squash Soup
A warm, creamy soup like butternut squash is the perfect side dish to serve with this salad. Its smooth, sweet flavor provides a cozy contrast to the fresh and tangy notes of the cranberry vinaigrette, creating a comforting and harmonious autumn meal. - Crusty Artisan Bread
Serve this salad with slices of warm, crusty bread like a French baguette or sourdough loaf. The bread adds a rustic touch to the meal, providing a satisfying texture and a way to scoop up any extra vinaigrette left on the plate. Plus, it makes the salad feel more filling without overshadowing its fresh flavors.
FAQ
- Can I make the dressing ahead of time?
Yes, you can prepare the cranberry vinaigrette up to three days in advance. Just store it in an airtight container in the refrigerator and give it a good shake before drizzling over the salad. - What can I use instead of Gorgonzola cheese?
If Gorgonzola is too strong for your taste, try crumbled feta or goat cheese for a milder, creamy substitute. These options maintain the richness without overpowering the salad’s delicate flavors. - Is there a substitute for fresh cranberries?
Fresh cranberries bring the best color and tartness, but if unavailable, you can use frozen cranberries. Thaw and drain them well before using, or add a small splash of cranberry juice to achieve the same flavor profile. - How can I make this salad vegan?
To make this salad vegan, simply omit the Gorgonzola or replace it with a plant-based cheese alternative. Ensure the sweetener in the dressing is vegan-friendly, and you’ll have a delicious plant-based salad ready to enjoy.
Fall Salad with Cranberry Vinaigrette
Ingredients
- 2 heads romaine lettuce washed, dried, and torn into bite-sized pieces
- 2 medium heads Belgian endive washed, dried, and chopped
- 2 red Anjou pears
- ½ cup toasted walnuts chopped
- ½ cup crumbled Gorgonzola cheese
- ½ cup cider vinegar
- ¼ cup fresh cranberries
- ¼ cup olive oil
- 2 teaspoons white sugar
- ⅛ teaspoon kosher salt
- 1 pinch freshly ground black pepper
Instructions
- In a medium saucepan, combine the cider vinegar and fresh cranberries. Cook over medium heat until the cranberries have softened. Remove the pan from heat and add olive oil, white sugar, kosher salt, and black pepper. Blend the mixture until smooth, then refrigerate until chilled.
- Prepare the pears by coring and julienning one, while coring and dicing the other.
- In a large serving bowl, combine the romaine lettuce, Belgian endive, diced pears, toasted walnuts, and Gorgonzola cheese. Drizzle with the cranberry dressing and toss until the salad is evenly coated.
- Divide the salad among plates, garnishing each with the julienned pear. Add extra walnuts as a topping, if desired.
