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–+ servings

Cranberry Sauce Salad

5 from 1 review
This is the perfect leafy greens salad to balance your Thanksgiving table. It's a salad I actually crave between bites of my stuffing and mashed potatoes. It's sweet, bright, and restrained in the best way. Plus, we already have cranberry sauce, why not use it?
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 as a side dish

Equipment

Ingredients

  • 1 head of radicchio
  • 3 green endives
  • 1 ripe pear, thinly sliced
  • 1 pomegranate, cut into wedges
  • 2 cups fresh mint leaves
  • 1/4 cup cranberry sauce
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • Freshly cracked black pepper

Instructions 

  1. Slice the radicchio into quarter and remove the core. Pull apart the leaves and add them to a salad spinner. Do the same with the endive. Wash and dry the lettuces well.
  2. Thinly slice the pear and quarter the pomegranate into big chunks. Roughly tear the mint leaves. Set these aside.
  3. In a very large bowl, whisk together 1/4 cup cranberry sauce, 2 tablespoons honey, 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil and 1/2 teaspoon salt. Mix for a few minutes or until a glossy dressing forms. Taste and season with more salt, pepper or vinegar as you prefer.
  4. Add the lettuces into the bowl with the dressing. Use clean hands or tongs to toss until all the salad is dressed. Add the torn mint and give a few more tosses.
  5. Pile the salad onto a serving plate. Scatter the sliced pear and pomegranate chunks all over. Serve immediately.

Notes

To make this ahead: Make the dressing in the bottom of a large bowl. Pile all of the ingredients into the bowl but do not mix. Store this in the fridge until you are ready to serve. Just toss it right before you are ready to plate it.
It will keep for 24 hours so it's perfect for party prep!
Serving: 1 cupCalories: 278kcalCarbohydrates: 27gProtein: 3gFat: 19g