Menu
Festive Cranberry Salad Festive Cranberry Salad
Cranberry-Pecan Wheat Berry Salad Cranberry-Pecan Wheat Berry Salad
Festive Cranberry Fruit Salad Festive Cranberry Fruit Salad
Raisin-Walnut Waldorf Salad Raisin-Walnut Waldorf Salad
Cranberry Mandarin Salad with Walnut Vinaigrette Cranberry Mandarin Salad with Walnut Vinaigrette
Festive Tossed Salad with Walnuts Festive Tossed Salad with Walnuts
Apple Cranberry Cashew Salad Apple Cranberry Cashew Salad
Raspberry Pear Salad with Glazed Walnuts Raspberry Pear Salad with Glazed Walnuts
Apple and Walnut Salad Apple and Walnut Salad
Cranberry Pecan Spinach Salad Cranberry Pecan Spinach Salad
Cranberry Waldorf Salad Cranberry Waldorf Salad
Cran-Apple Waldorf Salad Cran-Apple Waldorf Salad
Cran-Apple Salad Cran-Apple Salad
Holiday Cranberry Gelatin Salad Holiday Cranberry Gelatin Salad
Cranberry Pineapple Salad Cranberry Pineapple Salad
Cranberry Pear Spinach Salad Cranberry Pear Spinach Salad
Cranberry Broccoli Salad Cranberry Broccoli Salad
Cranberry Almond Spinach Salad Cranberry Almond Spinach Salad
Cranberry Sauce with Walnuts Cranberry Sauce with Walnuts
Apple Walnut Salad Apple Walnut Salad

Holiday Cranberry-Walnut Salad

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Sep. 14, 2022
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
Holiday Cranberry-Walnut Salad Recipe photo by Taste of Home
Next Recipe

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.