Fall Salad with Cranberry Vinaigrette Recipe

I absolutely love sharing this Fall Salad with Cranberry Vinaigrette Recipe because it captures the essence of autumn in every bite. The crisp romaine and Belgian endive blend perfectly with sweet pears and crunchy toasted walnuts, while the tangy, slightly sweet cranberry vinaigrette ties all the flavors together like a cozy fall hug. It’s one of those salads that feels light but still satisfying, making it perfect for both weeknight dinners and holiday gatherings.

When I first tried this recipe, I was blown away by how a simple vinaigrette made from fresh cranberries could elevate a salad so beautifully. You’ll find that the balance of tartness and sweetness in the dressing is just right—enough to brighten the greens without overpowering them. Plus, it’s super easy to whip up in under 20 minutes, so this Fall Salad with Cranberry Vinaigrette Recipe quickly became my go-to when I want something fresh and festive.

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Ingredients You’ll Need

These ingredients come together to create an unforgettable balance of tart, sweet, savory, and crunchy. When choosing your pears, make sure they’re ripe but firm enough to hold their shape in the salad without getting mushy.

• Cider Vinegar: Provides the perfect tangy base for the cranberry vinaigrette.
• Fresh Cranberries: Adds a natural tartness and deep color to the dressing.
• Olive Oil: Balances acidity with richness and smoothness.
• White Sugar: Just enough sweetness to soften the vinegar’s bite.
• Kosher Salt: Enhances all the flavors beautifully.
• Black Pepper: A pinch of freshly ground for subtle warmth.
• Romaine Lettuce: Crisp texture and mild flavor make a great base.
• Belgian Endive: Adds slight bitterness and crunch, elevating the salad’s complexity.
• Red Anjou Pears: Sweet, juicy, and firm—perfect for fresh bites and garnishing.
• Toasted Walnuts: Provide nuttiness and satisfying crunch.
• Gorgonzola Cheese: A little creamy punch that contrasts sweet and tart elements wonderfully.

Variations

I love encouraging you to make this Fall Salad with Cranberry Vinaigrette Recipe your own! The wonderful thing about this salad is how adaptable it is—swap out ingredients depending on what you have or your personal preferences. Here are some of my favorite twists that help me mix things up without sacrificing flavor.

• Variation: Instead of walnuts, try pecans or candied nuts for a sweeter crunch—my family goes crazy for the candied pecan version around the holidays.
• Variation: Swap Gorgonzola for feta or goat cheese if you prefer a milder, creamier cheese flavor.
• Variation: Add sliced roasted beets or cooked butternut squash for an extra boost of fall veggies and color.
• Variation: Make it vegan by leaving out the cheese and substituting maple syrup for sugar in the vinaigrette.

How to Make Fall Salad with Cranberry Vinaigrette Recipe

Step 1: Cook the Cranberries Into a Tangy Vinaigrette

Start by combining the cider vinegar and fresh cranberries in a small saucepan over medium heat. You want to cook them just until the cranberries soften and start to burst—about 5 minutes. This releases their juices beautifully and gives the dressing its signature tartness. Once softened, remove from the heat and stir in the olive oil, white sugar, kosher salt, and a pinch of black pepper. Then, transfer the mixture to a blender and pulse until smooth. I like to chill the vinaigrette for a bit in the fridge to let the flavors meld before tossing it with the salad.

Step 2: Prepare the Fresh Ingredients

While the vinaigrette cools, prep your lettuce and pears. Tear the rinsed and dried romaine lettuce into bite-size pieces and chop the endive. For the pears, core and julienne one for a pretty garnish, then core and dice the other to mix into the salad. This mix of textures—crispy greens and sweet, juicy pears—is what makes every bite exciting.

Step 3: Assemble and Toss the Salad

In a large salad bowl, combine the torn romaine, chopped endive, diced pears, toasted walnuts, and crumbled Gorgonzola cheese. Drizzle your chilled cranberry vinaigrette over everything and toss gently to coat all the ingredients without bruising the greens. Be generous with the dressing, but not drowning—aim for bright, balanced flavors in every forkful.

Step 4: Plate and Garnish

Divide the salad among plates and top each serving with the julienned pear slices and extra toasted walnuts if you like a little more crunch. This final touch makes your salad look festive and inviting. It’s amazing how something so simple can make such a pretty presentation.

How to Serve Fall Salad with Cranberry Vinaigrette Recipe

Garnishes

I usually add a few extra toasted walnuts and a couple more pear slices on top for a little wow factor and extra texture. Sometimes I’ll sprinkle a tiny bit of freshly cracked black pepper on top just before serving—it really wakes up the flavors and adds a subtle spice pop that’s lovely.

Side Dishes

This salad pairs beautifully with roasted chicken, baked salmon, or even a hearty grain like wild rice to round out the meal. When I serve it during Thanksgiving, my family loves it alongside turkey and cranberry sauce, which makes it a perfect complement rather than a competing flavor.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass bowls so the colors shine through, or even in hollowed-out mini pumpkins or gourds for a festive autumnal touch. It’s such a conversation starter to see a salad served this way! Playing with presentation can make a simple fall salad feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens, but rarely in my house!), store the salad components and vinaigrette separately. Keep the greens, pears, and nuts in an airtight container in the fridge and the vinaigrette in a small jar. Toss everything just before serving again for the freshest taste and texture.

Freezing

I don’t recommend freezing this salad or the vinaigrette because fresh greens and fruit don’t freeze well—they lose their crispness and texture. It’s best enjoyed fresh for that perfect fall crunch and brightness.

Reheating

Since this is a cold salad, reheating isn’t necessary. Just toss the chilled ingredients together again with any extra vinaigrette you may have, and serve cold for that lovely crispness and tang you expect from the recipe.

FAQs

Final Thoughts

This Fall Salad with Cranberry Vinaigrette Recipe has become a beloved staple in my kitchen because it’s just so effortlessly vibrant and full of seasonal flavor. Whenever I make it, I’m reminded of crisp autumn afternoons and cozy gatherings with family. I truly hope you’ll give it a try—and soon—because it’s the kind of dish that’s as beautiful as it is satisfying. Trust me, once you taste that sweet-tart vinaigrette drizzled over crunchy greens and pears, you’ll be reaching for this recipe all fall long.

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