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Cranberry Mixed Green Salad

Updated: Jan 19

Each year our family does a Friendsgiving before Thanksgiving.

This means that we have to get creative, so we do not over do the Thanksgiving menu classics. We make this challenge a fun game. We plan meals that play on the ingredients we all traditionally know and love. We use them in ways that are different and sometimes a little odd, but always interesting.

We may do Cranberry Salsa, or Cornbread dumplings in sweet potato and corn chowder. We may have Turkey spaghetti, or rice stuffing. We may even make homemade pumpkin ravioli!

Today I am sharing a recipe for a salad that can be served in place of cranberry sauce. The reason this recipe works well is because if you have family or friends who need a low sugar option or really dislike cranberries, it helps provide an option for those people. It also adds color, flavor and texture to an otherwise less favorite dish.

Prep time: 5 min

Serves: 10


3 TBS Champagne Vinegar

2 TBS Lemon Juice

1.5 tsp Honey

¼ tsp Salt

¼ tsp Pepper

3 tsp chopped Chives

1/3 cup Olive oil

10 cups Salad greens

3 TBS Crumbled cranberry cheese (I like goat cheese but there are other versions, like cranberry wensleydale cheese)

¼ cup ½ the sugar or unsweetened version of Dried Cranberries

¼ cup Pomegranate seeds

2 TBS Chopped pecans


1. Mix the champagne vinegar, lemon juice, honey, salt, pepper, chives and oil in a small bowl until well blended. You may make a vinaigrette in a container with a lid by combining all ingredients closing the lid tight and shaking as well.

2. Combine the salad greens, cranberry cheese, cranberry, pomegranate seeds and pecans to a serving bowl.

3. Serve with the dressing on the side or pour it over and Toss before serving.

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