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    Home » Dressings & Sauces

    Cranberry Salad Dressing

    November 26, 2017 Updated: July 31, 2022 by Lisa Wells / 4 Comments

    Cranberry salad dressing

    A quick and easy cranberry salad dressing made with leftover cranberry sauce.

    This tart sweet vinaigrette can be used to top salad greens, fish or even roasted vegetables. And the recipe is so simple and easy to make!

    Cranberry Salad Dressing

    If you're like me, you're trying to figure out how to use up the last of your Thanksgiving leftovers right about now. I made a huge batch of my 3-ingredient orange cranberry sauce this year, so I've been putting cranberry sauce on everything.

    This tangy cranberry mustard dressing is perfect with a salad of fresh mixed greens, leftover turkey, walnuts and roasted butternut squash. And it's easy to whip up with leftover cranberry sauce and just a few pantry ingredients.

    Here's what you'll need

    • Cranberry sauce
    • Olive oil
    • Apple cider vinegar
    • Grainy mustard
    • Honey or maple syrup (optional)
    • Sea salt and black pepper

    How to make Cranberry Salad Dressing

    The dressing recipe is completely flexible. You can make it with whatever cranberry sauce, mustard, oil, and vinegar you have. Try Dijon mustard instead of whole grain or white balsamic vinegar instead of apple cider vinegar.

    It's a simple vinaigrette - just whisk all the ingredients together and adjust your seasonings to taste. You can also shake it in a jar or blend it in a blender if you prefer a smoother dressing.

    If your cranberry sauce is on the tart side, you can add a touch of honey to balance the tanginess of the cranberries and mustard.

    Cranberry Mustard Vinaigrette

    Serving suggestions

    Try topping your salad with fresh orange sections and toasted almond slices for crunch. Or make a salad with baby spinach, roasted vegetables, and some vegan cheese made from almonds or cashews.

    I love pairing fruit with a fish dish, and the cranberries and mustard in this dressing complement the mustard crust on this easy baked salmon. Top a spring mix or kale salad with the salmon and drizzle with the cranberry vinaigrette for a holiday salad.

    You can even use it as a dip for mini turkey or pork meatballs as a festive appetizer. This cranberry salad dressing will add a kick of holiday season flavor and color wherever you use it. And it's paleo, gluten-free, dairy-free, and refined sugar-free.

    This post contains some affiliate links to recommended products (which means if you make a purchase after clicking a link, at no additional cost to you, I'll receive a small commission that helps keep the blog running).

    Cranberry Salad Dressing

    A quick and easy cranberry vinaigrette made with leftover cranberry sauce.
    5 from 3 votes
    Print Save Email
    Prep Time: 5 mins
    Total Time: 5 mins
    Servings: 8 servings (2 tablespoons each)
    Course: Dressing
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian
    Author: Lisa Wells

    Ingredients

    • ½ cup organic extra virgin olive oil
    • ¼ cup 3-ingredient cranberry sauce
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon whole grain mustard
    • local raw honey or maple syrup to taste, optional
    • sea salt to taste
    • fresh ground pepper to taste

    Instructions

    • Whisk all ingredients together.
    • Adjust seasoning to taste.

    Notes

    For vegan: use maple syrup instead of optional honey

    Nutrition

    Calories: 135kcal Carbohydrates: 4g Protein: 1g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 10g Sodium: 24mg Potassium: 9mg Fiber: 1g Sugar: 3g Vitamin A: 5IU Vitamin C: 1mg Calcium: 2mg Iron: 1mg
    Keyword: cranberry salad dressing, cranberry vinaigrette
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Rhonda

      September 08, 2018 at 4:07 pm

      Have you every canned this dressing?

      Reply
      • Lisa

        September 08, 2018 at 8:22 pm

        Hi Rhonda, I have not tried canning this recipe. If you try, let me know how it works out!

        Reply
    2. Jess

      December 19, 2021 at 3:08 pm

      Used your recipe on leftover homemade cranberry sauce from thanksgiving - tasted great! Thanks!

      Reply
    3. Jess

      December 19, 2021 at 3:10 pm

      5 stars
      Meant to type, used your recipe with leftover cranberry sauce I had - didn’t want to throw away so I am glad I found your recipe to turn it into a dressing! Thanks again 🙂

      Reply

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