Thank you to Wisconsin Cranberries for sponsoring this post!
Combine the freshest flavors to create this Cranberry Blueberry and Goat Cheese Salad with Cranberry Vinaigrette Dressing. Pack in a mason jar for on-the-go or serve in a large bowl for a crowd. This antioxidant packed salad will please everyone!
Don’t waste time on a boring salad. Combine a few simple ingredients to create a meal that is packed with color, flavor and nutrients. Cranberry Blueberry and Goat Cheese Salad with Cranberry Vinaigrette Dressing is light, crisp and made with many ingredients that are good for you. Pack this superfood salad into mason jars for on-the-go or mix together in a large bowl for sharing with a large crowd. Simple ingredients combine to create a powerhouse salad that everyone will love. Elevate the flavors with a simple homemade Cranberry Vinaigrette Dressing made with cranberry sauce, olive oil and a few other ingredients. The salad is versatile and enjoyed all year long!
I am so excited to partner with Wisconsin Cranberries to share this recipe with you. As a huge berry lover, I find any excuse to eat cranberries year-round. They are packed with flavor and healthy antioxidants that can help protect against heart disease, cancer and other diseases. All forms of cranberries provide similar health benefits. Fresh Wisconsin cranberries are available seasonally, generally October through December. During the off-season, find cranberry sauces, dried cranberries and other cranberry products at your local supermarket. Check out my other cranberry recipes for an assortment of recipes made year-round.
Chickpeas, dried cranberries, goat cheese, blueberries, avocado, and mixed greens are layered into a mason jar or bowl. Dried cranberries are the perfect addition to this salad because they are versatile and easy to find. They are also a great source of dietary fiber and add a subtle tart flavor. Serve with a homemade cranberry vinaigrette dressing made with cranberry sauce for an extra tart wholesome flavor. The dressing brings this salad to a whole new level and adds a beautiful color. The combination of ingredients in this salad creates a meal that you will want to pack for lunch or serve as a side dish for dinner parties.
Feel free to create your own unique twist on this salad by adding crunchy nuts or more fresh fruit. You can omit the goat cheese to make the salad vegan. Or add chicken and salmon for extra protein. I love to pack this salad into mason jars. Layer the dressing on the bottom and then all of the other ingredients on top. Cover and store in the refrigerator for up to 3 days. When ready to serve, pour into a bowl, mix with a fork and enjoy. It’s that easy and so good!
For more information about Wisconsin Cranberries, including tasty recipes and details on special events, such as marsh tours and festivals, visit www.wiscran.org. Don’t forget to follow on Instagram, Facebook and Twitter too.
Cranberry Blueberry and Goat Cheese Salad with Cranberry Vinaigrette Dressing
For the dressing:
- 1/2 cup whole berry cranberry sauce
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
For the salad:
- 1 cup chickpeas, (garbanzo beans)
- 4 ounces crumbled goat cheese
- 1/3 cup dried cranberries
- 1 cup fresh blueberries
- 1 avocado, peeled and cubed
- 5 ounces mixed greens
- To make the dressing, add the cranberry sauce, red wine vinegar, dijon mustard and maple syrup, salt and pepper to a food processor. Pulse until combined. Add the olive oil and pulse two or three times until smooth.
- To make the salad, combine the chickpeas, goat cheese, dried cranberries, blueberries, avocado and mixed greens in a large bowl. Drizzle with dressing, toss to combine and serve. To make the salad in mason jars, divide the dressing evenly between four mason jars. Layer with chickpeas. Then add the goat cheese, cranberries, blueberries, avocado and greens. Cover with a lid and store in the refrigerator for up to three days. When serving, pour into a bowl, toss to combine and enjoy!
This post is sponsored by Wisconsin Cranberries. As always, all opinions are my own.