Apple-Cranberry Salad with Champagne Vinaigrette

When gathering for Thanksgiving, of course the Turkey is going to take center stage, but we can not feast on turkey alone. There are plenty of other sides that go with the turkey too, just like there are very few one-man shows, but instead the star is surrounded by co-stars and various other cast members. One of my “cast members” that shared the table with our big bird was my apple-cranberry salad with a champagne vinaigrette. Everyone commented on how pretty and festive it was, but it was also very tasty too.

This salad is so colorful and so festive, but you don’t have to wait for Thanksgiving to enjoy it. It is one of those salads that can be enjoyed year-round. This would also be good with pears too, either as a substitute for the apples or combined with them.

Apple-Cranberry Salad with Champagne Vinaigrette

The Salad

4 cups mixed baby greens

1 apple, peeled and sliced thin

1 cup dried cranberries

1 cup toasted pecans, chopped

1/4 red onion, sliced very thin

3 oz crumbled feta or goat cheese

champange vinaigrette

Toss the ingredients together carefully, saving some of the apple slices and the goat cheese to arrange on top. Add the champagne vinaigrette right before serving. I used mixed baby greens but you can use, spinach, kale or romaine lettuce too is you prefer.

Champagne Vinaigrette

1 shallot, mined

1-2 TBSP fresh peppercorns, crushed – I used Brazilian pink this time

1 TBSP honey

2 TBSP champagne vinaigrette

1/3 cup olive oil

1 TBSP garlic olive oil

salt to taste

Whisk everything together and set aside. Only poor as much as you need over the salad then gently toss. If you can not find champagne vinegar, you can substitute either white balsamic vinegar, Proseco vinegar or white wine vinegar too. The tastes will only be subtly different and all are very good.

Bring a little holiday cheer into the world everyday. Keep things fun and festive all year round. Stay safe and stay well Everyone. Happy Holidays!

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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