You make this tart-sweet Ginger Cranberry Dressing in your blender. Just throw everything in, puree, done. Pour it on all of the salads!
I originally made this ginger-cranberry dressing to top a holiday kale salad, but it's incredibly versatile.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.
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 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.
The kid helped make the pizza, and we topped it 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!
Sorry about the terrible phone photo, but look at this amazing pizza!
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!
You only need five ingredients and five minutes to make it. Just toss everything into the blender. You don't even have to peel the ginger first!
Ginger cranberry dressing recipe
- 1 cup fresh cranberries
- ½ cup olive oil
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon chopped ginger - no need to peel
- 2 tablespoons maple syrup
- Combine all of the ingredients in your blender, and puree until smooth.