You make this quick-and-easy Ginger Cranberry Dressing in your blender! Just throw everything in, puree, done.
This dressing is actually part of a warm kale-apple salad recipe that I have coming up next week, but I was so happy with how it turned out that I decided it needed its very own space to shine. Ginger Cranberry Dressing is stellar on a kale salad, but it’s also good on…everything. Here is how I’ve been eating it, as I’ve been recipe testing:
- on a kale salad
- on a green salad
- with bread for dunking
- in place of pizza sauce on a flatbread pizza
- on a spoon
If you’ve never used vinaigrette as a pizza sauce, you are in for a treat. The rich, tangy, slightly-sweet flavors are delicious. Darrol Henry helped make the pizza, and we topped them with baby spinach, crumbled tofu, dried cranberries, and vegan mozzarella. All of the toppings were his idea, and I was so proud of his creativity!
Because you use whole fruit to make this Ginger Cranberry Dressing, it ends up rich and creamy, but there is no dairy in it at all. And I’m in love with that vibrant, pink color from the cranberries!
You only need five ingredients and five minutes to make this salad dressing, so grab you blender, gather your ingredients, and check out the recipe video or the written recipe below!
- 1 cup fresh cranberries
- 1/2 cup olive oil
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon chopped ginger
- 2 tablespoons maple syrup
Combine all of the ingredients in your blender, and puree until smooth.