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Holiday Cranberry-Walnut Salad

 Holiday Cranberry-Walnut Salad
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • In a large bowl, combine the spinach, bacon, walnuts, cheese and
  • cranberries. Drizzle with onion mixture; toss to coat. Yield: 8
  • servings.

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Holiday Cranberry-Walnut Salad (continued)

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