Cranberry, Kombucha Vanilla Chia Jam (GF, DF, Vegetarian, Vegan)

November 18, 2015

Creamy Chickpea “Tuna” Salad Melt (Vegan, GF, DF, Vegetarian)

November 18, 2015

Creamy Cranberry (Sauce) Balsamic Vinaigrette (Gluten, Dairy, Refined Sugar Free)

November 18, 2015

Looking for a healthy salad to bring to your Thanksgiving holiday or even just for a simple weekday lunch?  This is also a great way to use up that leftover Cranberry Vanilla Chia Jam you made!  This is the easiest recipe that really only takes two minutes to whip up.  You can use your favorite cranberry sauce or jam to sub whatever flavors you like.  The creaminess comes from Tahini (a sesame seed paste).  It’s perfectly sweet, tart, creamy and tangy.  All the necessities for a really good salad dressing!  I paired mine with a salad of spinach, apples, avocado, candied pecans, shaved carrots, and a little goat cheese for a splash of indulgence.  Feel free to customize the salad to include your favorite ingredients.  Hope everyone has a great Thanksgiving holiday (assuming you celebrate)!

Creamy Cranberry (Sauce) Balsamic Vinaigrette

2 T Cranberry Sauce

2 T balsalmic vinegar

1 /2 T dijon mustard

1 T tahini paste

1/4 cup olive oil

1 T water

Salt and Pepper to taste

Combine all ingredients in a bowl and whisk to combine.  Will keep in an airtight container for up to a week!

Autumn Salad with Creamy Cranberry Balsalmic Vinaigrette