Cranberry Balsamic Dressing

by Michele Pesula Kuegler | September 29th, 2009 | Healthy Cooking, Recipes, Salads

Cranberry Balsamic VinagretteI love to use a sprinkling of vinegar as dressing quite often.  We usually have an assortment of vinegars: champagne, cider, orange muscat, red wine, balsamic.  Using only vinegar on a salad produces a light topping with a bit of a bite.

Last week I decided to make salad a main course dish for my husband and me.  With fall’s arrival, I began to think of seasonal foods that would be available.  One of the fall ingredients that I love to use is cranberries.  However, I hadn’t seen any fresh cranberries in our grocery store yet, so I settled with cranberry juice.

To give the dressing some deeper acidity, I decided to use a pomegranate-infused blush balsamic vinegar, which is quite tasty on its own, with the cranberry juice.  Combining these two ingredients provided great flavor but made the dressing a little acidic.  The addition of some honey improved that immensely.  A little olive oil for body and garlic for another layer of flavor, and we had a great fall topping for our salad.

Cranberry Balsamic Dressing


  1. 2 Tb. pomegranate-infused blush balsamic vinegar
  2. 4 Tb. 100% cranberry juice
  3. 1 tsp. honey
  4. 1 garlic clove, minced
  5. 1 Tb. extra virgin olive oil
  6. salt & pepper
  1. In a small bowl, combine vinegar, juice, honey, and garlic.
  2. Whisk until honey is incorporated fully.
  3. Add olive oil, whisking to combine.
  4. Season with salt and pepper to taste.
Think Tasty

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