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Holiday Cranberry-Walnut Salad

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

A warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.—Becky Walch, Manteca, California
Holiday Cranberry-Walnut Salad Recipe photo by Taste of Home

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup port wine
  • 1 small red onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 package (6 ounces) fresh baby spinach
  • 5 bacon strips, cooked and crumbled
  • 1/4 cup walnut halves, toasted
  • 1/4 cup cubed Gouda cheese

Directions

  1. In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside.
  2. Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil.
  3. In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

Nutrition Facts

1 cup: 162 calories, 11g fat (3g saturated fat), 12mg cholesterol, 205mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 4g protein.

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