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    Home » Simple Vegan Recipes » Sauces and Salad Dressings » Blender sauces and salad dressings

    5-Minute Ginger Cranberry Vinaigrette

    Last Modified: Nov 15, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    kale apple walnut salad in bowl on a marble table
    cranberry vinaigrette in a decanter on a wooden cutting board with fresh cranberries on the table
    image collage of dressing in a decanter and the ingredients in the blender before and after blending, text overlay

    Make this flavorful cranberry vinaigrette dressing in less than five minutes in your blender. Pour it on all of the salads!

    cranberry vinaigrette in a decanter on a wooden cutting board with fresh cranberries on the table

    I originally made this cranberry vinaigrette to top a kale apple walnut salad, but it's incredibly versatile. And since it's so quick to make, you can whip it up any old time you want a tart, warming salad dressing.

    Because you use whole cranberries and fresh ginger to make this 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!

    Jump To:
    • Recipe notes
    • Substitutions
    • Serving suggestions
    • Storage directions
    • More homemade salad dressings
    • Cranberry Vinaigrette Recipe
    • Frequently asked questions
    cranberries and other vinaigrette ingredients in small bowls on a wooden cutting board, text labels on each ingredient

    Recipe notes

    This recipe is so simple to make! Just toss fresh cranberries, olive oil, balsamic vinegar, ginger, and maple syrup into your blender. Blend until totally smooth.

    Make especially sure that there are no large chunks of ginger left in the blender before serving.

    vinaigrette ingredients in the blender before and after blending, text labels on each photo

    Substitutions

    You can use thawed-from-frozen cranberries instead of fresh to make this recipe. Just don't use them still frozen, or you'll end up with a vinaigrette smoothie.

    If you don't have maple syrup, agave nectar will also work in this vinaigrette.

    Instead of balsamic vinegar, you can use red wine vinegar, seasoned rice vinegar, or apple cider vinegar.

    kale apple walnut salad in bowl on a marble table

    Serving suggestions

    This tart and tangy cranberry vinaigrette is stellar on a kale salad, but it's also good on...everything. Here is how I've been eating it during recipe testing:

    • on a kale salad
    • on a green salad with walnuts or pecans, diced green onion, dried cranberries, and air fryer tofu
    • 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. I hope that this ginger cranberry dressing is just the start of your vinaigrette-on-pizza adventures!

    Storage directions

    If you aren't going to use this dressing right away, I recommend storing it in a jar for easy pouring. It will keep in the fridge for up to a week.

    You can also freeze this dressing in a freezer safe jar for up to three months. Let it thaw overnight in the fridge, then pour it back into the blender to recombine everything, since it tends to separate when it thaws.

    More homemade salad dressings

    Hungry for more salad? I have lots of delicious, easy dressings!

    • 5-minute blender citrus dressing
    • nut-free vegan ranch
    • 5-minute tahini miso dressing
    • vegan Russian dressing
    • easy vegan Caesar salad dressing
    cranberry vinaigrette in a decanter on a wooden cutting board with fresh cranberries on the table

    Cranberry Vinaigrette Recipe

    Make this flavorful cranberry vinaigrette dressing in less than five minutes in your blender. Pour it on all of the salads!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Sauces and Dressings
    Cuisine: Vegan
    Keyword: cranberry dressing, cranberry vinaigrette
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8
    Calories: 140kcal
    Author: Becky Striepe

    Ingredients

    • 1 cup fresh cranberries
    • ½ cup olive oil
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon chopped ginger - no need to peel
    • 2 tablespoons maple syrup

    Instructions

    • Combine all of the ingredients in your blender, and puree until smooth. Season to taste with salt and pepper, and pour it onto all of the salads!

    Equipment

    • Blender

    Video

    Notes

    The dressing will keep in the fridge for up to a week.

    Nutrition

    Nutrition Facts
    Cranberry Vinaigrette Recipe
    Amount per Serving
    Calories
    140
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    10
    g
    Sodium
     
    1
    mg
    0
    %
    Potassium
     
    24
    mg
    1
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    0.5
    g
    2
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    0.1
    g
    0
    %
    Vitamin A
     
    8
    IU
    0
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    7
    mg
    1
    %
    Iron
     
    0.1
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    What makes a vinaigrette a vinaigrette?

    Vinaigrette is an oil and vinegar-based dressing. Usually, you do a 3:1 oil to vinegar ratio. Since cranberries are quite tart, though, this recipe uses a bit less vinegar.

    How long does homemade vinaigrette last?

    This varies quite a bit depending on the type of dressing. This one keeps for up to a week in the fridge.

    How do you store homemade vinaigrette?

    Homemade dressing keeps best in a covered container. I like to use a mason jar, since I always have some handy, and they make for easy spooning or pouring. You can use a salad dressing decanter, though, if you're fancy.

    Can you make this vinaigrette ahead?

    You sure can! Store in an airtight container in the fridge until you're ready to use it, then give it a good shake or stir before pouring onto your salad.

    More Blender sauces and salad dressings

    • 5-minute tahini miso dressing
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • No-Cook Miso Gravy
    • Cashew ranch dressing

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. JoAnne

      May 19, 2019 at 2:22 pm

      I tried this recipe and it was delicious. I made a change by adding 1/2 a lime and wowzer. Thank you for sharing your wonderful recipes.

      Reply
      • Becky Striepe

        May 20, 2019 at 9:02 am

        Thank you for coming back to comment, JoAnne! I appreciate it. Lime juice sounds like a lovely addition!

        Reply
    2. Amanda

      November 05, 2018 at 1:35 pm

      This dressing sounds amazing! Out of curiosity, do you think frozen cranberries would work? I have so many of them in my freezer and need to find new uses for them!

      Reply
      • Becky Striepe

        November 05, 2018 at 1:58 pm

        I don't see why they wouldn't! You might want to let them thaw, just so you can get a smooth mix in the blender, but you can always try with them still frozen, and just blend again later, if it turns out too chunky that way. Let me know how it goes, for sure!

        Reply
    3. Melissa

      February 09, 2017 at 10:46 am

      I always make my own dressings. This one is delicious and fresh. I subbed fresh avocado for the oil and raw unfiltered honey for the maple syrup as well as apple cider vinegar for the rice wine vinegar. Love options!

      Reply
    4. Valerie

      November 17, 2016 at 8:43 pm

      I don't own a high speed blender and the blender I do have is not very good. I've never used raw cranberries and I'm just wondering if cooking them first to soften them might yield better results in my situation. What do you think?

      Reply
      • Becky Striepe

        November 17, 2016 at 9:40 pm

        I think you'll be fine. If your blender can do a smoothie, it can handle this!

        Reply
        • Valerie

          November 18, 2016 at 8:46 am

          Thank you!

          Reply

    Trackbacks

    1. Tasty Vegan Recipes Using Cranberries and Cranberry Sauce | spabettie says:
      December 19, 2018 at 9:03 pm

      […] Five Minute Ginger Cranberry Dressing […]

      Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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