I absolutely love this Fall Salad with Cranberry Vinaigrette Recipe because it brings together the very best flavors of the season in one bowl. It’s vibrant, fresh, and has that perfect balance of tangy, sweet, and crunchy that just makes your taste buds do a happy dance. Whether you’re looking for a stunning side to wow guests at your autumn gatherings or a wholesome lunch to brighten your day, this salad is your new go-to.
When I first tried this recipe, I was blown away by how simple ingredients could transform into something so special, especially the cranberry vinaigrette—it’s not just a dressing, it’s the soul of the salad. You’ll find that making the vinaigrette from scratch is easier than you think, and it really amps up the flavor game. Trust me, once you try this Fall Salad with Cranberry Vinaigrette Recipe, it might just become a seasonal staple in your kitchen too.
Why You’ll Love This Recipe
- Seasonal flavors: This salad perfectly captures the essence of fall with pears, walnuts, and cranberry vinaigrette.
- Simple but impressive: Easy to make but feels fancy enough to serve at dinner parties or holiday meals.
- Balanced textures: Crunchy endive and toasted walnuts contrast beautifully with creamy Gorgonzola.
- Make-ahead friendly: The vinaigrette can be made ahead, saving you prep time when guests arrive.
Ingredients You’ll Need
This Fall Salad with Cranberry Vinaigrette Recipe features fresh, crisp greens paired with seasonal fruits and a uniquely tangy vinaigrette. Each ingredient marries wonderfully to create layers of flavor, so picking ripe produce and quality cheese makes a big difference in the final dish.
- Cider vinegar: Adds a mellow tang to the vinaigrette, complementing the cranberries without overpowering.
- Fresh cranberries: Provide natural tartness and a beautiful vibrant color to the dressing.
- Olive oil: Use a good-quality extra virgin for richness and smoothness in the vinaigrette.
- White sugar: Balances the tartness of the vinegar and cranberries gently.
- Kosher salt: Enhances all the flavors without being too harsh.
- Freshly ground black pepper: Gives a subtle spicy kick that rounds out the dressing.
- Romaine lettuce: Crisp and refreshing, it forms the hearty base of the salad.
- Belgian endive: Adds a slight bitterness and crunchy texture for extra depth.
- Red Anjou pears: Juicy and sweet, they bring a lovely fruitiness in two styles – julienned and diced.
- Toasted walnuts: Toast them lightly to release their nutty aroma and crunch.
- Crumbled Gorgonzola cheese: Creamy, salty, and bold, it brings that special umami factor.
Variations
One of the things I adore about this Fall Salad with Cranberry Vinaigrette Recipe is how adaptable it is — you can easily make it your own. I often swap out some ingredients depending on what’s in season or what I’m craving, and that freedom lets you put your personal touch on this classic autumn salad.
- Use different nuts: Pecans or almonds work beautifully if walnuts aren’t your favorite. I once used candied pecans for a sweeter crunch that my family really enjoyed.
- Cheese swap: If Gorgonzola is too strong for you, feta or goat cheese are excellent milder alternatives.
- Greens variation: Try substituting or mixing in arugula or spinach for a peppery or softer base, which changes up the salad’s character in a delightful way.
- Make it vegan: Simply skip the cheese, and you’ve got a delicious dairy-free salad without sacrificing flavor.
How to Make Fall Salad with Cranberry Vinaigrette Recipe
Step 1: Cook and blend the cranberry vinaigrette
Start by combining cider vinegar and fresh cranberries in a small saucepan over medium heat. Let the cranberries soften, which takes about 5 minutes — they’ll start popping and releasing their juice. Remove the pan from heat, then whisk in olive oil, white sugar, kosher salt, and freshly ground black pepper. To get that perfectly smooth vinaigrette, I like to transfer the mixture to a blender and blend until creamy. Pop it in the fridge to chill while you prep the rest.
Step 2: Prepare the salad ingredients
Rinse and dry your romaine lettuce, then tear it into bite-sized pieces. Belgian endive can be a little bitter but adds a nice crunch—chop it roughly after washing and drying. For the pears, core and julienne one for garnishing, and core and dice the other to mix directly into the salad. Toast the walnuts lightly in a dry skillet until fragrant — this step dramatically perks up their flavor.
Step 3: Toss and serve
Combine romaine, endive, diced pears, toasted walnuts, and crumbled Gorgonzola in a large bowl. Drizzle the cranberry vinaigrette over the salad gradually, tossing gently to coat everything evenly without bruising the lettuce. Plate the salad, then garnish with the julienned pear strips and some extra walnuts if you like. I love how the julienned pear not only adds a beautiful visual touch but also a delicate sweetness you notice with every bite.
Pro Tips for Making Fall Salad with Cranberry Vinaigrette Recipe
- Chill the vinaigrette: Refrigerating it lets the flavors meld and thickens the dressing for a better coating texture.
- Toast your nuts fresh: Toast them just before making the salad to avoid any stale or bitter flavors.
- Use ripe but firm pears: This avoids mushiness and keeps the salad crunchy yet juicy.
- Dress just before serving: Tossing the salad too early can make the leaves soggy; add the vinaigrette close to mealtime.
How to Serve Fall Salad with Cranberry Vinaigrette Recipe
Garnishes
I like to finish this salad with a few extra toasted walnuts on top and those elegant pear julienne strips—they make it feel special and add a fresh crunch at the end. Sometimes I sprinkle a few dried cranberries too for an extra burst of sweetness and color.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled pork chops, or even a pumpkin soup for a perfect fall meal. Its fresh and tangy notes really balance rich and comforting mains beautifully.
Creative Ways to Present
For a festive gathering, I’ve served this salad in individual clear glass bowls or mini mason jars layered beautifully with the dressing at the bottom to mix just before eating. It makes for a stunning presentation that guests love and gets them excited to dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the dressing separate and store the salad greens and toppings in an airtight container in the fridge. This helps keep everything crisp, and you can toss it fresh when ready to eat again.
Freezing
This salad and its vinaigrette aren’t great candidates for freezing because the leafy greens and cheese lose their texture and freshness. I’d recommend making it fresh or just storing leftovers for a day or two.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary or recommended. If you want to warm up any accompanying dishes, keep the salad on the side to maintain its crispness.
FAQs
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Can I use dried cranberries instead of fresh in the cranberry vinaigrette?
You can, but fresh cranberries provide a bright tartness and texture that dried ones don’t quite match. If using dried cranberries, soak them briefly in warm water to soften, though the dressing will be less tangy and more sweet.
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Is there a substitute for Gorgonzola in this salad?
Yes! Creamy feta, goat cheese, or even blue cheese can be great substitutes depending on your preference. They all bring that lovely tang and creaminess without overpowering the salad.
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How far ahead can I make the cranberry vinaigrette?
The vinaigrette can be made up to 3 days ahead and stored in the refrigerator in a sealed container. Just give it a quick whisk or shake before using to recombine the ingredients.
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Can I make this salad vegan?
Absolutely! Simply omit the Gorgonzola cheese or replace it with a vegan cheese alternative or toasted chickpeas for added protein and crunch.
Final Thoughts
This Fall Salad with Cranberry Vinaigrette Recipe has become one of my favorite ways to celebrate the season’s bounty. It’s fresh, colorful, and full of contrasting textures and flavors that will keep you coming back for seconds. Give it a try—you’ll soon see why my family goes crazy for it every fall. Sharing this recipe feels like sharing a little bit of autumn magic, and I hope you enjoy making and eating it as much as I do!
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Fall Salad with Cranberry Vinaigrette Recipe
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Fall Salad featuring crisp romaine lettuce, Belgian endive, sweet Anjou pears, toasted walnuts, and creamy Gorgonzola cheese, all tossed in a tangy homemade cranberry vinaigrette. This colorful dish offers a perfect balance of flavors and textures, ideal for autumn gatherings or a light, elegant meal.
Ingredients
For the Cranberry Vinaigrette
- 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
For the Salad
- 2 heads romaine lettuce, rinsed, dried, and torn into bite-size pieces
- 2 medium heads Belgian endive, washed, dried and chopped
- 2 red Anjou pears
- ½ cup toasted walnuts, chopped
- ½ cup crumbled Gorgonzola cheese
Instructions
- Prepare the Cranberry Vinaigrette: Combine cider vinegar and fresh cranberries in a saucepan and cook over medium heat until the cranberries soften and burst, releasing their juices. Remove from heat and add olive oil, white sugar, kosher salt, and freshly ground black pepper to the mixture. Transfer the mixture to a blender and blend until smooth. Refrigerate the vinaigrette until thoroughly chilled before serving.
- Prepare the Pears: Core one red Anjou pear and julienne it into thin strips for garnishing. Core the other pear and dice it into small cubes to mix into the salad.
- Assemble the Salad: In a large bowl, combine the torn romaine lettuce, chopped Belgian endive, diced pear, toasted walnuts, and crumbled Gorgonzola cheese. Drizzle enough of the chilled cranberry vinaigrette over the salad to coat all ingredients evenly. Toss gently to combine and distribute the dressing.
- Serve the Salad: Divide the tossed salad among individual plates. Garnish each serving with the julienned pear strips and additional toasted walnuts if desired for extra texture and presentation. Serve immediately to enjoy the fresh, crisp flavors.
Notes
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned. Allow them to cool before adding to the salad.
- You can substitute the Gorgonzola cheese with blue cheese or feta for a similar tangy flavor.
- If fresh cranberries are not available, frozen cranberries can be used; thaw slightly before cooking.
- The vinaigrette can be prepared a day ahead and stored in the refrigerator to enhance flavor melding.
- Adjust sugar quantity in the vinaigrette based on your preferred sweetness level.
- This salad is best served chilled to preserve the crispness of the greens.
Nutrition
- Serving Size: 1 salad serving
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg
