Chicory Salad with Cranberry Sauce Vinaigrette


Drizzled with a tart dressing spiked with leftover cranberry sauce, this vibrant salad is a refreshing reset after a heavy Thanksgiving feast, perfect for a day-after lunch. Leftover cornbread, crumbled and crisped in bacon drippings, adds the perfect touch of balancing richness. If Castelfranco radicchio isn’t available, use any chicories or bitter greens such as endive, treviso, or frisee. “Most of us only make cranberry sauce once a year, and there’s always leftovers,” says chef Brittanny Anderson, who shared this recipe. “A vinaigrette is the perfect place to use it all up.”

Chicory Salad with Cranberry Vinaigrette
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Total Time:
30 mins


  • 1/4 cup red wine vinegar

  • 2 tablespoons cranberry sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon pure maple syrup

  • 1 garlic clove

  • 1/2 cup grapeseed oil

  • 1 teaspoon kosher salt

  • Aleppo pepper, to taste

  • 4 bacon slices, finely chopped

  • 1 1/4 cups leftover cornbread, crumbled

  • 8 cups torn mixed chicories, such as Castelfranco radicchio, endive, frisée, and treviso

  • 3 celery stalks, cut diagonally into thin slices (about 2 cups)

  • Pomegranate arils and celery leaves, for garnish


  1. Combine vinegar, cranberry sauce, mustard, maple syrup, and garlic in a blender; process until smooth, about 2 minutes. With blender running, add grapeseed oil in a slow, steady stream, processing until emulsified, about 1 minute. Season with salt and Aleppo pepper to taste. Set aside.

  2. Cook bacon in a medium skillet over medium, stirring often, until crisp, about 12 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.

  3. Add cornbread to hot bacon drippings in skillet, and cook over medium, stirring often, until toasted and crunchy, about 5 minutes. Remove skillet from heat; stir in cooked bacon.

  4. Toss together chicories, sliced celery, and 1/3 cup vinaigrette in a large bowl. Top with cornbread-bacon mixture; sprinkle with pomegranate arils and celery leaves. Season with additional Aleppo pepper to taste, if desired. Serve with remaining vinaigrette.

Make Ahead

Dressing can be made 1 day in advance and stored in an airtight container in refrigerator.

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