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Home > Recipes > Miso Cranberry Salad Dressing Recipe

Salad Vegan Vegetarian

Author:
Kevin Curry

Miso Cranberry Salad Dressing Recipe

Name: Miso Cranberry Salad Dressing Recipe
Prep time: 1 min
Cook time: 4 min
Ingredients: 1/2 cup raw cranberries, whole; 1 tablespoon white miso; 1 tablespoon dijon mustard; 2 tablespoons coconut sugar; 1 garlic clove, raw; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1/2 lemon juice; 4 tablespoons water

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Published on: December 5th, 2024 Last Updated on: January 14th, 2025

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Miso Cranberry Salad Dressing Recipe

Ingredients

4 Servings

Serving Size:3 tbsp (68g)

* Optional

Substitution

Note

Blender

1/2 cup raw cranberries, whole
1 tablespoon white miso
1 tablespoon dijon mustard
2 tablespoons coconut sugar
1 garlic clove, raw
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 lemon juice
4 tablespoons water

Steps

Step 1

Place cranberries in a sealable silicon bag or a glass or BPA free container with a lid. Add 2 tablespoons of water then seal. Place in the microwave to cook for no more than 1 minute.

The cranberries should have exploded and be very soft/mushy.

Step 2

blender

Add all ingredients to a high-powered blender and process until smooth.

Note: Season to taste with lemon, balsamic vinegar, low-sodium soy sauce (or tamari), or sea salt. The dressing will last in the fridge for about two weeks in an airtight container.

Drizzle on your favorite salad, and enjoy!

You can enhance the flavors by considering to add these items:

ginger
low sodium soy sauce or tamari
white or black pepper
maple instead of coconut sugar

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Miso Cranberry Salad Dressing Recipe

Kevin Curry

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Prep 1min

Cook 4min

Total 5min

Category Salad

# of servings4

Calories 150

INGREDIENTS

Blender

1/2 cup raw cranberries, whole
1 tablespoon white miso
1 tablespoon dijon mustard
2 tablespoons coconut sugar
1 garlic clove, raw
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 lemon juice
4 tablespoons water

INSTRUCTIONS

Place cranberries in a sealable silicon bag or a glass or BPA free container with a lid. Add 2 tablespoons of water then seal. Place in the microwave to cook for no more than 1 minute.

The cranberries should have exploded and be very soft/mushy.
Add all ingredients to a high-powered blender and process until smooth.

Note: Season to taste with lemon, balsamic vinegar, low-sodium soy sauce (or tamari), or sea salt. The dressing will last in the fridge for about two weeks in an airtight container.

Drizzle on your favorite salad, and enjoy!

You can enhance the flavors by considering to add these items:
- ginger
- low sodium soy sauce or tamari
- white or black pepper
- maple instead of coconut sugar

Nutrition per serving

Calories150cal

Protein1g

Fats11g

Carbs12g

Sodium160mg

Fiber1g

Sugar9g

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Details

Prep 1min

Cook 4min

Total 5min

# of servings4

Serving Size:3 tbsp (68g)

Nutrition per serving

Calories150cal

Protein1g

Fats11g

Carbs12g

Sodium160mg

Fiber1g

Sugar9g

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