Bitter Greens With Cranberry Dressing

“If tart-sweet cranberry sauce is a Thanksgiving staple, why not use it to dress a bright, vibrant salad? In this recipe endives and frisée are topped with a chunky, tangy dressing made from canned whole-cranberry sauce—a bracing foil to earthy bitter greens. Sprinkled with crunchy candied pecans and salty shavings of Manchego cheese, this fresh and lively side is the dream complement to what can otherwise be a rather heavy spread.” —Jessie YuChen, assistant food editor