Winter Salad With Cranberry-Orange Vinaigrette

6 servings
15 min

Maybe one of your resolutions was to eat healthier. Or maybe, if you’re like me, you just crave lighter and healthier food after all the holiday snacking.

Either way, I bet you wouldn’t mind digging into this delicious and SUPER healthy Winter Salad! This light and yummy salad is so refreshing and it’s packed with that perfect punch of citrus that we all need a bit extra of this time of year! I like to call this my 'kitchen sink' recipe because it truly is so versatile you can add whatever fruit or nuts you have available. My favorites this time of year are pears, dried cranberries, oranges. As for the dressing? You can use any vinaigrette you like but our family fave is definitely my Cranberry Orange Vinaigrette! It has the perfect blend of tangy and sweet flavors and really makes this salad OVER THE TOP yummy!

Winter Salad With Cranberry-Orange Vinaigrette

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info


  • 6 cups mixed greens washed and spin-dried
  • 2 Barlette Pears cut in half and then quartered
  • 1/2 cup dried cranberries
  • 1/4 cup almonds
  • 1 orange peeled and cut into sections

For Dressing

  • 1/2 cup cranberry juice
  • 1/4 cup orange juice fresh-squeezed
  • 1 teaspoon orange zest (from the same orange)
  • 1/4 cup olive oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Add Mixed greens to a large salad bowl. Top with pears, orange, dried cranberries, and almonds. Set aside. Add ingredients for the dressing into a jar or quart size mason jar. Shake well until all ingredients are well combined. When ready to serve pour half of the dressing over the salad and toss. Add more if you prefer.

Pallet and Pantry
Want more details about this and other recipes? Check out more here!


  • Susan Callahan Susan Callahan on Nov 10, 2021

    There is a great spinach and roasted sweet potato recipe from Yankee Magazine that uses dried cranberries and a little maple syrup in the dressing. My family loves it!