Greens with Pickled Cranberries and Buttermilk Dressing

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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1/4 cup apple cider vinegar

1 teaspoon sugar

Kosher salt

2/3 cup dried cranberries

3 tablespoons unsalted butter

4 teaspoons finely chopped fresh sage

5 slices pumpernickel bread, cut into 1-inch pieces

Freshly ground pepper

1/3 cup buttermilk

1/3 cup sour cream

2 tablespoons mayonnaise

2 teaspoons dijon mustard

1 small clove garlic, finely grated

1/2 cup fresh dill

1/4 cup fresh parsley

4 scallions, thinly sliced

1 head Bibb lettuce, leaves halved if large

3 heads baby lettuce (such as Little Gem), leaves halved if large


  1. Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
  2. Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
  3. Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
  4. Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.