Cranberry Vinaigrette Over This Amazing Salad With Raspberries, Walnuts, Feta, And More.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein with fewer calories.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and calories.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is less expensive while still providing acidity.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

Start by cooking the frozen cranberries in a saucepan with water and sugar over medium heat for about 10 minutes until they pop and thicken into a sauce.

After 3-4 minutes, check the cranberries and smash them slightly to encourage breaking down.

Once thickened, turn off the heat and let the cranberry sauce cool, possibly using an ice water bath to speed up the process.

In a blender, combine the cooled cranberry sauce, olive oil, balsamic vinegar, garlic powder, a pinch of salt, black pepper, and a couple of leaves of fresh basil.

Add a couple tablespoons of water to the blender, adjusting for desired dressing thickness, then blend until smooth and creamy.

Prepare the salad by adding spring mix, roma lettuce, and spinach to a large bowl.

Add grated carrots, finely chopped celery, red bell pepper, chopped tomato, and pear chunks to the greens, tossing gently with hands to combine.

Add leftover chicken pieces to the salad and toss again.

Drizzle the cranberry vinaigrette over the salad and toss to mix everything together.

Add avocado last to prevent browning, cutting it into cubes and sprinkling it over the salad.

Add raspberries, sprinkle more feta cheese, and top with candied walnuts, giving a gentle toss to combine before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens