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Winter Greens with Cranberry Port Vinaigrette

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I absolutely love salads! I found a few cranberries in my freezer after the holidays and a little piece of Cambozola cheese so I had to make this salad.

Winter Greens with Cranberry Port Vinaigrette is what I call a fancy salad, worthy of company. It has a warm dressing with port, and fresh cranberries. Pistachio nuts add a nice crunch to the soft greens and a creamy blue cheese adds a richness that brings it all together. This salad is perfect all winter long.

Winter Greens

So what are winter greens you ask? That would be greens available in the winter such as chard, collards, rapini and kale. However, I make this salad with any soft salad greens you like, a bag of spring mixed greens is just fine for me. But don’t use anything bitter like romaine lettuce, that needs a different kind of dressing to stand up to it.

Blue Cheese in the Gluten Free Diet

Blue cheese is safe for a gluten free diet. If you have avoided blue cheese because you were not sure or heard conflicting information the Canadian Celiac Association has an excellent article about blue cheese in the gluten free diet.

However, if you don’t like blue cheese because it is made of mould and smells like stinky socks…that’s a different problem. You might consider Cambozola. This cheese is a delicious combination of creamy Camembert and Italian Gorgonzola. It is a mild, soft blue cheese and could be considered an introduction into the world of blue cheese. But if blue just isn’t your thing then substitute a creamy goat cheese and enjoy.

Everyday Salads with Cranberry Port Vinaigrette

When I make a salad for a dinner party I want to use the freshest ingredients. But when that dressing is sitting in my fridge the next week I might experiment a little. I reheat the dressing in the microwave and toss it with any combination of lettuce and cheese I have on hand. I will even take it in my lunch and microwave it at work. Sometimes these new combinations create new favourites. Other times it isn’t worth repeating. But I know I can always make the original recipe and it will be a fabulous salad.

In the comments below I’d love to hear if you tried this salad and how you changed it.


1 cup tawny port
1/3 cup thinly, sliced shallots or white onion
1 cup fresh cranberries
1/3 cup vegetable oil
3 Tbsp red wine vinegar
salt & pepper to taste
8 cups assorted greens
1/4 cup shelled pistachio nuts
2/3 cup blue cheese or goat cheese


Boil port and shallots in a small saucepan to reduce slightly, about 15 minutes.
Add cranberries, oil and vinegar. Boil for 3 minutes. Season with salt and pepper. Let cool slightly.
Can be prepared one day in advance. Reheat before serving.
Put greens and nuts in a large salad bowl.
Pour vinaigrette over greens and toss.
Serve salad on plates and add cheese. Serve warm.


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