Hi all, I have just a quick one today. It’s healthy easy cranberry vinaigrette for dressing up fall and winter salads. You’ll want to keep this recipe handy, since it is a nice way to switch up your usual salad routine and it has tons of flavor. It is also special enough for Thanksgiving or your holiday table. Oops, is it too early to start talking about Thanksgiving?
I mostly just have photos to show you since this is such a simple recipe. I mean, it is just a salad dressing after all . What is there to say? It is sour and tastes good on greens?
Speaking of photos, like the little wooden bowl? Carey‘s dad made it, and she gave it to me when we were working on a photo shoot for EatingWell last week. [Yes I did a little styling, so much for being a recovering food stylist for the time being.] It was a lot of fun to play in the studio for for the day. My tweezers got a workout. But then I had to get back to my office to get the first half of my manuscript off to the publisher. Phew. I am whooped. I am even feeling a little sore throat action going on. Grr.
Anywhoo, so dressing. The cranberries are naturally very tart, so you only need a little bit of vinegar to get the right balance.
I chopped some fresh thyme from my garden, and added that to the dressing. I always love a bit of allium in my dressings. In this case I used shallot from the farmers’ market. I also think a touch of agave or honey is nice to balance it out.
It pairs well with spinach, toasted nuts and sharp cheeses. This would be killer on salad for Thanksgiving.
Cranberry vinaigrette recipe with fresh thyme and shallot. Vegan-friendly, paleo and gluten-free.
- 1 shallot, peeled, cored and quartered
- ½ cup fresh cranberries
- ¼ cup extra-virgin olive oil
- ¼ cup walnut oil or flax seed oil
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon agave or honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Puree shallot, cranberries, olive oil, vinegar, walnut or flax oil, thyme, agave or honey, salt and pepper in a mini prep, food processor or blender until as smooth as possible. Store in a jar in the refrigerator up to 1 week.