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!
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.
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.
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Cranberry Salad Dressing
- 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
- Whisk all ingredients together.
- Adjust seasoning to taste.
More easy healthy salad dressings
Dairy Free Ranch Dressing and Dip
Have you every canned this dressing?
Hi Rhonda, I have not tried canning this recipe. If you try, let me know how it works out!
Used your recipe on leftover homemade cranberry sauce from thanksgiving - tasted great! Thanks!
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 🙂