Holiday Salad with Cranberry Apple Orange Vinaigrette


Of course, on Thanksgiving we ate until we were stuffed.  So, the next day, we were looking for something light to have for dinner.  Sure, you technically don't need a recipe for a salad, but this one from Oh She Glows is so delicious that you should follow the recipe.  I never think to put fruit in my salad, aside from dried cranberries, so I really enjoyed the addition of apple and pear.  The pepitas and walnuts give a great texture and Now for the dressing...What an amazing combination of flavor.  And the color is so beautiful!  If you are looking for a festive and gorgeous salad to serve to guests this holiday season, give this one a try!

For the Salad:
1 container Mixed Greens
1 Apple, cored and chopped
1 Pear, cored and chopped
1/2 cup Dried Cranberries
1/2 cup Chopped Walnuts, lightly toasted
1/4 cup Pepita Seeds, optional (I lightly toasted them)
Cranberry Dressing (recipe to follow)

For the Dressing:
1 cup Cranberries, fresh or frozen
1/4 cup + 2 tablespoons Apple Cider Vinegar
1/4 cup Maple Syrup
1 1/2 teaspoons Dijon Mustard
1/2 cup + 1 tablespoon Fresh Orange Juice
2 tablespoons Olive Oil
1/2 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

In a medium pot, heat the cranberries, syrup, and vinegar over medium heat until the cranberries burst, about 7-10 minutes.  Slightly cool the cranberry mixture and place in a blender along with the rest of the ingredients, except the salt and pepper.  Blend until smooth.  Add the salt and pepper, to taste.  Blend again, then adjust the other ingredients to taste, if necessary.  Place in the fridge to chill.  Keep in the fridge in an air-tight container for up to 7 days.