‘Tis the season for bouncing back from the crazy holiday binging! My sweet tooth is pretty serious. So the holiday season makes me, Rebecca really wish that I could just eat dessert for dinner.
But we all know that we can’t live on cookies alone. And this Cranberry Orange Salad with Creamy Citrus Vinaigrette will be just what you’ve been looking for!
Throw on some fruit (in this case oranges and cranberries) to make that spinach as merry as the holidays were. Add a delicious, healthy, homemade vinaigrette to really make those mixed greens bright.
The Vinaigrette Dressing & Substitutes
I’m not even kidding when I say that this dressing is ridiculously good. It’s a little bit sweet with just the right amount of tang to set off the fruitiness.
Adding the yogurt gives the perfect amount of creaminess. It’s not thick, but has a bit more substance than your standard vinaigrette.
You can also sub in a dairy-free yogurt to make it allergen friendly! Chopped pecans is another option if you’re not a fan of almonds.
How To Store The Dressing
Cover and refrigerate any remaining dressing in a jar. It will keep for at least a week.
How To Make The Cranberry Orange Salad
You don’t need a food processor. Just throw it all of the dressing ingredients in a blender! Blitz for a few seconds, and you have a creamy, citrus dressing!
Keep a big box of mixed greens in your fridge. Then, peel an orange (or you could totally go with canned mandarin oranges).
Also, have a few sliced almonds and dried cranberries handy, and you are set with healthy lunches and sides for days! Simple enough to whip up any day, but pretty enough to plan for a dinner party.
So tell me, what are your healthy holiday go-to recipes? I really hope this Cranberry Orange Salad with Creamy Citrus Vinaigrette makes it on your menu this year!
Cranberry Orange Salad with Creamy Citrus Vinaigrette
- 0.25 cup olive oil
- dried cranberries
- 1 medium navel orange, peeled and sliced thin
- mixed greens
- 0.25 tsp garlic powder
- 0.125 tsp pepper
- 0.25 tsp salt
- 0.25 cup plain yogurt
- 1.5 tsp dijon mustard
- 1.5 tsp honey
- 1 tbsp lemon juice
- The zest of half of a medium orange (about 1 tsp)
- 3 tbsp orange juice
- 1 tbsp cider vinegar
- sliced almonds
- Combine the oil, vinegar, juices, orange zest, Dijon, and seasoning in a blender jar. Blend on high for about 30 seconds.
- Arrange the mixed greens on salad plates and arrange orange slices on top. Sprinkle with the dried cranberries and sliced almonds, then drizzle the salad dressing over each plate.
- Any leftover salad dressing can be store in a jar in the refrigerator for 1-2 weeks.
Don’t forget to share your salad creations with us on Instagram using the hashtag #sugarandclothloves, we love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!