Mixed Greens' Salad With Roasted Cranberry Vinaigrette

READY IN: 30mins
Recipe by COOKGIRl

From Fitness Magazine, February 2006. A little bit different variation on traditional vinaigrettes.

Top Review by Sydney Mike

Was a little concerned about roasting the cranberries for quarter of an hour, but will admit that the vinaigrette turned out very well! Followed the recipe pretty much, but I did leave out the min leaves ~ My other half would have enjoyed 'em, but me, not so much! With everything else that was on the table, I even managed 3 servings here! Thanks for sharing a great salad recipe! [Made & reviewed as a recipenap in the Vebetarian/Vegan Recipe Swap 24]

Ingredients Nutrition


  1. Preheat oven to 400 degrees. On an aluminum baking sheet combine the fresh cranberries, garlic, olive oil, salt and pepper. Roast about 15 minutes or until golden brown.
  2. Remove from the oven and stir in the balsamic vinegar.
  3. Allow vinaigrette mixture to cool while assembling the salad.
  4. In a serving bowl, combine the salad ingredients. Remove the garlic cloves from the dressing, divide the vinaigrette and pour over the salad.
  5. Garnish with toasted walnuts if desired. Add a shake or two of freshly ground black pepper if you wish.
  6. Yields 1 substantial salad serving or 2 smaller salad plate servings.

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