Cranberry Apple Salad with Dairy-Free Creamy Maple Dressing
This versatile green salad balances sweet, tart, and savory flavors with crisp and creamy textures for a salad that works for special occasions or any day, as a main or side, and for lunch or dinner.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
Creamy Maple Dressing
- ½ cup sunflower seeds (roasted, unsalted)
- ¼ cup apple cider vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup maple syrup
- 2 to 4 tablespoons plain or unsweetened milk alternative, as needed
- ½ teaspoon salt
Cranberry Apple Green Salad
- 4 cups sliced green cabbage or green lettuce
- 2 cups sliced purple cabbage
- 1 large apple or 2 small ones, diced
- ⅓ cup dried cranberries
- Freshly ground black pepper
Instructions
- Place the sunflower seeds in a spice grinder or food processor and process until powdered.
- Put the ground sunflower seeds, vinegar, oil, maple syrup, 2 tablespoons milk alternative, and salt in your blender. Blend until smooth and creamy, about 1 minute.
- You can enjoy the dressing right away, but to help it thicken and build flavor, I recommend refrigerating it for at least 1 hour in the refrigerator.
- If needed to reach your desired consistency, blend in up to 2 tablespoons of additional milk alternative.
- For the salad, plate the cabbage and top it with the apple, chicken, and cranberries. Drizzle with the dressing and add fresh black pepper, to taste.
Notes
Tossed Salad Option: Place all salad ingredients in a large serving bowl, drizzle with the dressing, and toss to evenly coat.
Make it a Meal: Top the salad with my Dairy-Free Pan-Fried Chicken. I chop it and use about 3 to 4 cups for this recipe. Over the holidays, you could use leftover chopped turkey. Optionally sprinkle the salad with chopped cooked bacon for a salty contrast. For a vegetarian and vegan option, top the salad with baked or pan-fried tofu.
Rice Salad Option: You can substitute 4 cups white rice, brown rice, or wild rice for the greens.
Make it a Meal: Top the salad with my Dairy-Free Pan-Fried Chicken. I chop it and use about 3 to 4 cups for this recipe. Over the holidays, you could use leftover chopped turkey. Optionally sprinkle the salad with chopped cooked bacon for a salty contrast. For a vegetarian and vegan option, top the salad with baked or pan-fried tofu.
Rice Salad Option: You can substitute 4 cups white rice, brown rice, or wild rice for the greens.
Recipe by Go Dairy Free at https://godairyfree.org/recipes/cranberry-apple-salad-dairy-free-creamy-maple-dressing