This salad just speaks “fall” – featuring homemade croutons made from our Cranberry Wild Rice Bread and a festive Cranberry Orange Vinaigrette. It’s striking in its bright cranberry red color, but also extremely flavorful. We used apple cider vinegar and dijon mustard for that traditional tangy vinaigrette flavor. Agave sweetens things up (you could also use maple syrup in its place). Add a little fresh orange juice, a splash of olive oil and a pinch of salt and pepper to taste. A blender or food processor works to chop the cooked cranberries and at the same time, emulsify the vinaigrette.

It’s sweet, has that slight tang to it and tastes amazing when served with our salad of mixed greens, toasted walnuts, dried cranberries and…our Cranberry Wild Rice Bread croutons. Just cut the bread into cubes, toss with 1 tsp of oil in a saute pan on medium-high heat until crispy and toasted. Soooo goood! From the vinaigrette, to the croutons and the salad – cranberries are definitely the star of the show!

So many dimensions of flavor in this salad. Stunning to serve to guests, simple enough to enjoy on your own 🙂

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