Cranberry Vinaigrette

This is a healthy, easy cranberry vinaigrette for dressing up fall and winter salads. You’ll want to keep this recipe handy, since it is a nice way to switch up your usual salad routine and it has tons of flavor. It is also special enough for Thanksgiving or your holiday table. This vegan cranberry vinaigrette is made with fresh cranberries, chopped thyme, and shallot. It’s naturally tart, so you only need a little vinegar.

1 shallot, peeled, cored and quartered
½ cup fresh cranberries
¼ cup extra-virgin olive oil
¼ cup walnut or flax seed oil
2 tsp. red wine vinegar
1 tsp. fresh thyme, chopped
1 tsp. agave or pure honey
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Purée shallot, cranberries, olive oil, vinegar, walnut or flax oil, thyme, agave or honey, salt and pepper in a mini prep, food processor or blender until as smooth as possible.

Store in a jar in the refrigerator up to 1 week.

Makes 1 cup.