Cranberry and maple syrup salad dressing


  • 3 tbsp. cranberries (fresh or frozen)
  • 2 tsp. Dijon mustard
  • 1 clove of garlic
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • ¼ cup of water
  • Salt and pepper to taste



  1. Rinse the cranberries.
  2. Put all the ingredients in a blender and mix until smooth. Add water if necessary.
  3. Serve with a salad or as a marinade for chicken or tempeh.


* Keeps 1 week in the refrigerator in an airtight container and 1 month in the freezer.


Adapted from the book: La cuisine pour sportifs