Cranberry Salad Dressing

A mixed greens salad on a plate dressed with colorful pink cranberry dressing.

Prep Time 10

Cook Time 10

Total Time 20

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

This creamy cranberry salad dressing brings just the right balance of sweet, tart, and savory to your greens. Not to mention that showstopper, gorgeous color! It's quick to make, whether you start with fresh cranberries or use leftover cranberry sauce. And with just 1½ grams fat and 70 calories per ¼ cup serving, it's a refreshingly light option during the holidays.

Yield: makes 1½ cups (12 fl oz)

Ingredients
US Customary | Metric

Option 1 – Using Cranberry Sauce:

¾ cup homemade cranberry sauce

OR – to make it from scratch:

2 cups fresh cranberries - (6 ounces)
2 Tablespoons maple syrup
2 Tablespoons water

Then add:

2 Tablespoons lemon juice
2 Tablespoons maple syrup
1 Tablespoon tahini or cashew butter
1 teaspoon whole grain or Dijon mustard
¼ teaspoon fine sea salt - plus more to taste
1 small clove garlic - see Notes
⅛ teaspoon dried thyme
½ cup water

Instructions

If starting with fresh cranberries: In a small saucepan, combine cranberries, 2 tablespoons maple syrup, and 2 tablespoons water. Bring to a simmer over medium heat. Stirring occasionally, cook for about 10 minutes, until the berries burst and the mixture thickens. Let cool for a few minutes.
Blend the dressing: Add the cranberry sauce to a blender along with the lemon juice, maple syrup, tahini, mustard, salt, garlic, thyme, and ½ cup water.
Blend until smooth and creamy, adding a splash more water as needed for your desired consistency. Taste and adjust salt, lemon, or maple syrup to balance tartness.
Transfer to a lidded jar and refrigerate. Keeps up to 5 days.

Notes

Taste as you go and add more acidity, sweetness, and salt as desired.

If you prefer a fruitier dressing, add orange zest and juice and more maple syrup to taste. You might also like it with just a dash of garlic powder instead of fresh.

Nutrition