23 Delicious Cranberry Salad Recipes for Every Occasion

Salads don’t have to be boring, and our collection of 23 Delicious Cranberry Salad Recipes is here to prove just that! Whether you’re looking for a festive side dish for your holiday table or a refreshing summer treat, cranberries add a burst of flavor and color to every occasion. Dive into our roundup and discover the perfect cranberry salad to brighten up your meal today!

Cranberry Walnut Salad with Orange Vinaigrette

Absolutely refreshing, this salad combines crisp greens with the tartness of cranberries and the crunch of walnuts, all brought together by a zesty orange vinaigrette.

Ingredients

• 6 cups mixed baby greens, washed and dried
• 1/2 cup dried cranberries, plump and sweet
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh orange juice, squeezed from ripe oranges
• 1 tbsp honey, pure and golden
• 1 tsp Dijon mustard, smooth and tangy
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, fine and flaky

Instructions

1. In a large salad bowl, add the mixed baby greens.
2. Sprinkle the dried cranberries and toasted walnuts over the greens.
3. In a small bowl, whisk together the extra virgin olive oil, fresh orange juice, honey, Dijon mustard, black pepper, and sea salt until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
4. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for an even mix without bruising the greens.
5. Serve immediately to maintain the crispness of the greens. Tip: For an extra crunch, add the walnuts just before serving.

Every bite offers a delightful contrast between the juicy cranberries, crunchy walnuts, and the silky vinaigrette. Try serving it alongside grilled chicken for a hearty meal or enjoy it as a light lunch on its own.

Festive Cranberry Jello Salad

Delight in a vibrant, tangy-sweet cranberry jello salad that’s as visually appealing as it is delicious. Perfect for holiday gatherings or a refreshing side, this dish combines texture and taste in every bite.

Ingredients

• 2 cups fresh, plump cranberries
• 1 cup granulated sugar, for a balanced sweetness
• 1 cup cold water, to dissolve the gelatin
• 1 cup boiling water, to mix with gelatin
• 1 package (6 oz) raspberry-flavored gelatin, for a fruity base
• 1 can (20 oz) crushed pineapple, drained but juice reserved
• 1/2 cup chopped pecans, for a crunchy contrast
• 1/2 cup celery, finely diced for a fresh bite

Instructions

1. In a food processor, pulse the fresh cranberries until coarsely chopped.
2. In a large bowl, combine the chopped cranberries and granulated sugar. Let stand for 10 minutes to macerate.
3. Dissolve the raspberry-flavored gelatin in 1 cup of boiling water, stirring until completely clear.
4. Stir in 1 cup of cold water into the dissolved gelatin.
5. Add the macerated cranberries, drained crushed pineapple, chopped pecans, and diced celery to the gelatin mixture. Mix well.
6. Pour the mixture into a mold or a serving dish. Refrigerate for at least 4 hours, or until firmly set.
7. To unmold, dip the mold in warm water for a few seconds, then invert onto a serving plate.

Vibrant with color and bursting with flavors, this cranberry jello salad offers a delightful contrast between the creamy gelatin and the crunchy nuts and celery. Serve it on a bed of leafy greens for an extra touch of elegance.

Cranberry Apple Salad with Creamy Dressing

Nothing beats the combination of sweet and tart in this Cranberry Apple Salad with Creamy Dressing. Perfect for any season, it’s a refreshing side that pairs well with hearty mains.

Ingredients

• 2 cups crisp, diced apples
• 1 cup fresh, juicy cranberries
• 1/2 cup creamy mayonnaise
• 1/4 cup smooth sour cream
• 2 tbsp sharp, finely grated orange zest
• 1 tbsp sweet honey
• 1/2 tsp aromatic ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Wash and dry the apples and cranberries thoroughly to ensure freshness.
2. Dice the apples into bite-sized pieces, leaving the skin on for extra texture and color.
3. Halve the cranberries to release their tart juice, enhancing the salad’s flavor.
4. In a medium bowl, whisk together the mayonnaise, sour cream, orange zest, honey, cinnamon, and sea salt until smooth and well combined.
5. Gently fold the diced apples and halved cranberries into the creamy dressing until evenly coated.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.

Fresh and vibrant, this salad offers a delightful crunch from the apples and a burst of tartness from the cranberries. Serve it on a bed of leafy greens for an extra layer of texture and color.

Spinach and Cranberry Salad with Feta Cheese

Mixing fresh flavors and textures, this salad combines crisp spinach, sweet cranberries, and creamy feta for a quick, nutritious dish. Perfect for a light lunch or a vibrant side, it’s ready in minutes.

Ingredients

– 6 cups fresh baby spinach leaves, washed and dried
– 1/2 cup dried cranberries, plump and sweet
– 1/2 cup crumbled feta cheese, creamy and tangy
– 1/4 cup toasted walnuts, roughly chopped for crunch
– 2 tbsp rich extra virgin olive oil
– 1 tbsp balsamic vinegar, aged and slightly sweet
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt, fine and flaky

Instructions

1. In a large salad bowl, add 6 cups of fresh baby spinach leaves.
2. Sprinkle 1/2 cup of dried cranberries evenly over the spinach.
3. Add 1/2 cup of crumbled feta cheese on top of the cranberries.
4. Scatter 1/4 cup of toasted walnuts over the salad for added texture.
5. In a small bowl, whisk together 2 tbsp of extra virgin olive oil and 1 tbsp of balsamic vinegar until emulsified.
6. Drizzle the dressing over the salad, ensuring even coverage.
7. Season with 1/2 tsp of finely ground black pepper and 1/4 tsp of sea salt.
8. Toss the salad gently to combine all ingredients without crushing the spinach.

Offering a delightful contrast of flavors and textures, this salad pairs wonderfully with grilled chicken or as a standalone dish. The creamy feta and sweet cranberries balance the peppery spinach, making every bite a harmonious blend.

Cranberry Pecan Salad with Balsamic Glaze

You’ll love this Cranberry Pecan Salad with Balsamic Glaze for its perfect balance of sweet and tangy flavors. It’s a breeze to make and packs a nutritious punch.

Ingredients

– 6 cups fresh baby spinach, crisp and vibrant
– 1/2 cup dried cranberries, sweet and chewy
– 1/2 cup pecans, toasted and crunchy
– 1/4 cup crumbled feta cheese, creamy and tangy
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tbsp balsamic glaze, thick and syrupy
– 1/2 tsp sea salt, fine and crisp
– 1/4 tsp black pepper, freshly ground

Instructions

1. In a large bowl, combine 6 cups fresh baby spinach, 1/2 cup dried cranberries, and 1/2 cup toasted pecans.
2. Sprinkle 1/4 cup crumbled feta cheese over the salad.
3. Drizzle 2 tbsp extra virgin olive oil evenly over the salad.
4. Add 1/2 tsp sea salt and 1/4 tsp black pepper, tossing gently to combine.
5. Finish by drizzling 1 tbsp balsamic glaze over the top for a sweet and tangy flavor.
Tip: Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for enhanced flavor.
Tip: Toss the salad gently to avoid bruising the spinach leaves.
Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Outstanding textures and flavors come together in this salad, with the crunch of pecans contrasting the softness of feta. Serve it alongside grilled chicken for a complete meal.

Cranberry Quinoa Salad with Fresh Herbs

Cranberry quinoa salad blends tart, sweet, and earthy flavors for a refreshing side or main. Perfect for meal prep, it’s packed with protein and vibrant colors.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup dried cranberries, plump and juicy
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup toasted almonds, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, bright and zesty
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Remove from heat. Let stand covered for 5 minutes to steam. Tip: Fluff with a fork to separate grains.
4. Transfer quinoa to a large bowl. Let cool to room temperature, about 10 minutes.
5. Add dried cranberries, parsley, mint, and almonds to the quinoa. Toss gently to combine.
6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Tip: Adjust lemon juice for more tang if desired.
7. Pour dressing over salad. Toss until evenly coated. Tip: Let salad sit for 10 minutes before serving to meld flavors.

Delightfully crunchy almonds and fresh herbs contrast with the soft quinoa and chewy cranberries. Serve chilled atop greens or as a hearty stand-alone dish.

Cranberry Chicken Salad with Almonds

Fancy a quick, nutritious meal that packs a punch? This cranberry chicken salad with almonds is your go-to for a refreshing yet hearty dish.

Ingredients

– 2 cups cooked, shredded chicken breast (juicy and tender) – 1/2 cup dried cranberries (plump and sweet) – 1/4 cup sliced almonds (toasted and crunchy) – 1/4 cup mayonnaise (creamy and rich) – 1 tbsp Dijon mustard (sharp and tangy) – 1/2 tsp salt (fine and sea-sourced) – 1/4 tsp black pepper (freshly ground) – 2 cups mixed greens (crisp and fresh)

Instructions

1. In a large bowl, combine the shredded chicken, dried cranberries, and sliced almonds. 2. Add the mayonnaise, Dijon mustard, salt, and black pepper to the bowl. 3. Mix all ingredients until evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for 30 minutes before serving. 4. Serve the chicken salad over a bed of mixed greens. Tip: Toast the almonds in a dry skillet over medium heat for 2-3 minutes for extra crunch. 5. Enjoy immediately or store in an airtight container for up to 3 days. Tip: For a lighter version, substitute Greek yogurt for mayonnaise. Last but not least, the combination of sweet cranberries, crunchy almonds, and creamy dressing creates a delightful texture contrast. Perfect for a summer picnic or a quick weekday lunch.

Cranberry Broccoli Salad with Sunflower Seeds

Just in time for summer, this salad combines crisp broccoli with tart cranberries and crunchy sunflower seeds for a refreshing side. It’s quick to assemble and packed with textures and flavors.

Ingredients

– 4 cups fresh broccoli florets, chopped into bite-sized pieces
– 1/2 cup dried cranberries, sweetened and plump
– 1/4 cup roasted sunflower seeds, lightly salted
– 1/4 cup red onion, finely diced
– 1/2 cup mayonnaise, creamy and rich
– 2 tbsp apple cider vinegar, tangy and sharp
– 1 tbsp honey, pure and golden
– 1/2 tsp salt, fine and sea-derived
– 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the chopped broccoli florets, dried cranberries, sunflower seeds, and finely diced red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: For a lighter version, substitute half the mayonnaise with Greek yogurt.
3. Pour the dressing over the broccoli mixture and toss until all ingredients are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Chill the salad in the refrigerator for at least 30 minutes to enhance its crispness. Tip: Stir the salad once halfway through chilling to ensure even dressing distribution.
5. Serve chilled. Unbelievably crisp and vibrant, this salad offers a delightful contrast of sweet and tangy flavors. Try serving it alongside grilled chicken or as a standalone lunch for a satisfying crunch.

Cranberry Couscous Salad with Mint

Looking for a refreshing side that’s as easy to make as it is delicious? This cranberry couscous salad with mint is your answer.

Ingredients

• 1 cup pearl couscous, toasted for nutty flavor
• 1 1/4 cups boiling water
• 1/2 cup dried cranberries, plump and sweet
• 1/4 cup fresh mint leaves, finely chopped for bright aroma
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and tangy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky

Instructions

1. In a medium saucepan, toast the pearl couscous over medium heat for 2-3 minutes until golden and fragrant.
2. Add boiling water to the toasted couscous, cover, and reduce heat to low. Simmer for 10 minutes until water is absorbed and couscous is tender.
3. Transfer cooked couscous to a large bowl and let cool for 5 minutes to prevent mint from wilting.
4. While couscous cools, whisk together olive oil, lemon juice, black pepper, and sea salt in a small bowl for the dressing.
5. Fluff the cooled couscous with a fork to separate grains, then gently fold in dried cranberries and chopped mint.
6. Drizzle the dressing over the salad and toss lightly to combine all ingredients evenly.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Outstanding in texture and flavor, this salad offers a delightful contrast between the chewy couscous and the juicy cranberries. Serve it alongside grilled chicken or as a standalone dish for a light lunch.

Cranberry Avocado Salad with Lime Dressing

Just in time for summer, this salad combines tart cranberries with creamy avocado, all dressed in a zesty lime dressing. Perfect for a quick lunch or a side dish at your next barbecue.

Ingredients

• 1 cup fresh cranberries, halved
• 2 ripe avocados, cubed
• 1/4 cup fresh lime juice
• 2 tbsp rich extra virgin olive oil
• 1 tbsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the halved cranberries and cubed avocados gently to avoid mashing the avocados.
2. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, honey, black pepper, and sea salt until well blended.
3. Pour the dressing over the cranberry and avocado mixture. Toss lightly to coat evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Perfect for those who love a contrast of textures and flavors, this salad offers a creamy, crunchy, and tangy experience. Serve it on a bed of greens for an extra layer of freshness or alongside grilled chicken for a complete meal.

Cranberry Kale Salad with Pumpkin Seeds

Kale takes center stage in this vibrant salad, paired with tart cranberries and crunchy pumpkin seeds for a perfect balance of flavors and textures.

Ingredients

• 4 cups tightly packed, chopped fresh kale (stems removed)
• 1/2 cup dried cranberries (plump and sweet)
• 1/4 cup roasted pumpkin seeds (lightly salted)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt (flaky and mild)

Instructions

1. In a large mixing bowl, add the chopped kale. Massage the kale with your hands for 2 minutes until it softens and darkens in color.
2. Drizzle the olive oil and lemon juice over the kale. Toss well to coat evenly.
3. Add the dried cranberries, pumpkin seeds, black pepper, and sea salt to the bowl. Toss gently to combine all ingredients.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Just before serving, give the salad a final toss. The kale should be tender, the cranberries juicy, and the pumpkin seeds add a satisfying crunch. Serve alongside grilled chicken or as a standalone dish for a light lunch.

Cranberry Rice Salad with Green Onions

Whipping up a refreshing side dish is a breeze with this cranberry rice salad. Perfect for picnics or potlucks, it’s a colorful mix of sweet and savory flavors.

Ingredients

• 2 cups cooked long-grain white rice, cooled
• 1/2 cup dried cranberries, plump and chewy
• 1/4 cup thinly sliced green onions, crisp and fresh
• 2 tbsp rich extra virgin olive oil
• 1 tbsp apple cider vinegar, tangy and bright
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, fine and flaky

Instructions

1. In a large mixing bowl, combine the cooled long-grain white rice and dried cranberries.
2. Add the thinly sliced green onions to the bowl for a crisp texture.
3. Drizzle the rich extra virgin olive oil and tangy apple cider vinegar over the mixture.
4. Sprinkle the finely ground black pepper and flaky sea salt evenly across the salad.
5. Toss all ingredients gently but thoroughly to ensure even coating. Tip: Use a folding motion to keep the rice grains intact.
6. Let the salad sit for 10 minutes at room temperature to allow flavors to meld. Tip: Cover with a clean towel to keep it fresh.
7. Give the salad a final toss before serving. Tip: Adjust seasoning with a pinch more salt if needed after tasting.

Outstanding for its vibrant colors and textures, this salad offers a delightful crunch from the green onions against the soft rice. Serve it alongside grilled chicken or as a standalone dish for a light lunch.

Cranberry Turkey Salad with Celery

Zesty and refreshing, this cranberry turkey salad with celery is a perfect blend of savory and sweet. Ideal for a quick lunch or a light dinner, it’s both nutritious and satisfying.

Ingredients

• 2 cups cooked turkey, shredded and moist
• 1/2 cup dried cranberries, plump and sweet
• 1/2 cup celery, crisp and finely chopped
• 1/4 cup mayonnaise, creamy and rich
• 1 tbsp Dijon mustard, sharp and tangy
• 1/2 tsp salt, fine and sea-sourced
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the shredded turkey, dried cranberries, and chopped celery.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the turkey mixture. Use a rubber spatula to fold everything together until evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
4. Serve the salad on a bed of fresh greens or between two slices of whole grain bread for a hearty sandwich. Tip: Adding a handful of toasted walnuts can introduce a delightful crunch.

A harmonious mix of textures and flavors, this salad offers a crunchy bite from the celery, a chewy sweetness from the cranberries, and a creamy richness from the dressing. Try it as a filling for lettuce wraps for a low-carb option.

Cranberry Beet Salad with Goat Cheese

Delight in the vibrant colors and fresh flavors of this salad, perfect for a light lunch or a side dish. Combining sweet, earthy, and tangy elements, it’s a feast for the senses.

Ingredients

• 2 cups fresh cranberries, tart and juicy
• 3 medium beets, roasted and diced
• 4 oz goat cheese, creamy and crumbly
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp honey, golden and sweet
• 1 tbsp balsamic vinegar, rich and tangy
• 2 tbsp extra virgin olive oil, smooth and fruity
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 400°F. Wrap beets in foil and roast for 45 minutes until tender. Let cool, then peel and dice.
2. While beets roast, toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often, until fragrant. Tip: Watch closely to prevent burning.
3. In a large bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper. Tip: Adjust honey for desired sweetness.
4. Add cranberries to the dressing and toss to coat. Let sit for 10 minutes to soften slightly.
5. Gently fold in diced beets and toasted walnuts. Tip: For best texture, add walnuts just before serving.
6. Sprinkle goat cheese over the top and serve immediately.

A harmonious blend of textures and flavors, this salad shines with the crunch of walnuts, the creaminess of goat cheese, and the juiciness of cranberries. Serve atop a bed of arugula for an extra peppery bite.

Cranberry Farro Salad with Arugula

Zesty and wholesome, this salad combines chewy farro with tart cranberries and peppery arugula for a satisfying bite. Perfect for meal prep or a quick lunch, it’s as nutritious as it is delicious.

Ingredients

• 1 cup uncooked farro, rinsed
• 2 cups water
• 1/2 cup dried cranberries, plump and sweet
• 2 cups fresh arugula, crisp and vibrant
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar, aged and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup crumbled feta cheese, creamy and salty
• 1/4 cup toasted walnuts, crunchy and nutty

Instructions

1. In a medium saucepan, combine rinsed farro and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes until farro is tender and water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While farro cooks, whisk together olive oil, balsamic vinegar, sea salt, and black pepper in a large bowl.
4. Add cooked farro to the bowl with dressing. Toss to coat evenly. Let cool for 10 minutes. Tip: Cooling prevents arugula from wilting.
5. Fold in arugula, dried cranberries, feta cheese, and toasted walnuts until well combined. Tip: Add walnuts last to maintain crunch.

Great for a make-ahead meal, this salad’s textures range from the farro’s chewiness to the walnuts’ crunch. Serve it chilled or at room temperature to highlight the vibrant flavors.

Cranberry Sweet Potato Salad with Pecans

Ready to elevate your salad game? This Cranberry Sweet Potato Salad with Pecans combines sweet, savory, and crunchy for a unforgettable side.

Ingredients

• 2 cups cubed sweet potatoes, peeled and evenly cut
• 1/2 cup dried cranberries, plump and tangy
• 1/3 cup chopped pecans, toasted and crunchy
• 2 tbsp pure maple syrup, rich and smooth
• 1 tbsp apple cider vinegar, sharp and fruity
• 1/4 tsp sea salt, finely ground
• 1/4 tsp ground cinnamon, warm and aromatic

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp maple syrup and sea salt. Spread them on the baking sheet in a single layer.
3. Roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
4. While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant.
5. In a large bowl, whisk together the remaining 1 tbsp maple syrup, apple cider vinegar, and ground cinnamon.
6. Add the roasted sweet potatoes, dried cranberries, and toasted pecans to the bowl. Gently toss to coat evenly.
7. Let the salad sit for 5 minutes to allow flavors to meld before serving.

This salad offers a delightful contrast of textures, from the creamy sweet potatoes to the crunchy pecans. Try serving it warm over a bed of greens for a hearty autumn meal.

Cranberry Cucumber Salad with Dill

Nothing beats the refreshing crunch of a well-made salad, especially when it combines the tartness of cranberries with the crispness of cucumbers. This Cranberry Cucumber Salad with Dill is a vibrant, easy-to-make dish that’s perfect for any occasion.

Ingredients

• 1 cup fresh cranberries, finely chopped
• 2 medium cucumbers, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large mixing bowl, combine the finely chopped cranberries and thinly sliced cucumbers.
2. Add the finely chopped fresh dill to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil and apple cider vinegar until well blended.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Sprinkle the finely ground black pepper and sea salt over the salad, then toss again lightly.
6. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
7. Serve immediately, or chill in the refrigerator for up to 2 hours for a crisper texture.

Serve this salad as a bright side dish or atop a bed of greens for a fuller meal. The combination of tart cranberries and crisp cucumbers, accented by the freshness of dill, makes every bite a delight.

Cranberry Pasta Salad with Feta and Olives

Perfect for picnics or potlucks, this cranberry pasta salad combines tangy, sweet, and salty flavors in every bite.

Ingredients

• 8 oz rotini pasta, cooked al dente
• 1/2 cup dried cranberries, plump and sweet
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and smooth
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky

Instructions

1. Cook the rotini pasta in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooled pasta, dried cranberries, crumbled feta, and sliced olives.
3. Drizzle the olive oil and balsamic vinegar over the pasta mixture. Tip: For a more intense flavor, let the salad sit for 10 minutes before serving.
4. Sprinkle the black pepper and sea salt over the salad. Toss gently to combine all ingredients evenly. Tip: Use a folding motion to keep the feta from crumbling too much.
5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep the salad fresh.

Kick back and enjoy the contrast of textures, from the chewy pasta to the crunchy olives. Serve it on a bed of greens for an extra pop of color and freshness.

Cranberry Brussels Sprout Salad with Bacon

Every bite of this salad is a perfect mix of sweet, savory, and crunchy. It’s a holiday favorite that’s easy to make year-round.

Ingredients

– 1 lb fresh Brussels sprouts, trimmed and thinly sliced
– 1/2 cup dried cranberries, plump and sweet
– 6 slices thick-cut bacon, crispy and crumbled
– 1/4 cup raw pecans, roughly chopped and toasted
– 1/4 cup rich extra virgin olive oil
– 2 tbsp apple cider vinegar, tangy and sharp
– 1 tbsp pure maple syrup, dark and robust
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt, fine and flaky

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange pecans on the prepared baking sheet. Toast in oven for 5 minutes, until fragrant. Tip: Watch closely to prevent burning.
3. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
4. In a large bowl, combine sliced Brussels sprouts, dried cranberries, crumbled bacon, and toasted pecans.
5. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, black pepper, and sea salt until emulsified.
6. Pour dressing over salad. Toss to coat evenly. Tip: Let salad sit for 10 minutes before serving to soften Brussels sprouts slightly.
7. Serve immediately. Tip: For extra crunch, add more toasted pecans on top.

Makes a vibrant side dish with contrasting textures and flavors. The maple dressing balances the bitterness of Brussels sprouts beautifully. Try serving it alongside roasted turkey or chicken for a hearty meal.

Cranberry Pear Salad with Blue Cheese

Elegant yet effortless, this salad blends sweet and tangy flavors with creamy textures for a standout side or light meal. Perfect for autumn gatherings or a refreshing lunch.

Ingredients

• 2 cups fresh baby spinach, thoroughly washed and dried
• 1 ripe pear, thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup crumbled blue cheese, rich and tangy
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra virgin olive oil, smooth and fruity
• 1 tbsp balsamic vinegar, aged and slightly sweet
• 1 tsp honey, pure and golden
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large salad bowl, combine the baby spinach, sliced pear, dried cranberries, and toasted walnuts.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, sea salt, and black pepper until emulsified. Tip: Adjust honey for sweetness preference.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for a light toss to prevent bruising the spinach.
4. Sprinkle the crumbled blue cheese over the top of the salad just before serving. Tip: For a stronger blue cheese flavor, add an extra tablespoon.

Mouthwatering and vibrant, this salad offers a delightful crunch from the walnuts, a creamy bite from the blue cheese, and a sweet-tangy dressing that ties it all together. Serve alongside grilled chicken for a heartier meal or enjoy as is for a refreshing dish.

Cranberry Wild Rice Salad with Almonds

Cranberries add a tart punch to this hearty wild rice salad, balanced by crunchy almonds and a zesty dressing.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups water
• 1/2 cup dried cranberries, plump and sweet
• 1/3 cup sliced almonds, toasted
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tbsp apple cider vinegar, sharp and tangy
• 1 tsp honey, pure and smooth
• 1/4 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine wild rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and water is absorbed.
3. While rice cooks, toast almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified. Tip: Adjust sweetness or tanginess to your preference by varying honey or vinegar.
5. Transfer cooked rice to a large bowl. Fluff with a fork and let cool slightly.
6. Add cranberries and toasted almonds to the rice. Drizzle with dressing and toss gently to combine. Tip: For best flavor, let salad sit for 10 minutes before serving to allow flavors to meld.

Just before serving, give the salad a final toss. The wild rice offers a chewy texture, while the cranberries and almonds provide bursts of sweetness and crunch. Serve atop a bed of greens for a colorful, nutrient-packed meal.

Cranberry Spinach Salad with Warm Bacon Dressing

This vibrant salad combines tart cranberries with fresh spinach, all tossed in a warm bacon dressing for a perfect balance of flavors.

Ingredients

• 6 cups fresh baby spinach leaves, crisp and vibrant
• 1/2 cup dried cranberries, sweet and chewy
• 4 slices thick-cut bacon, crispy and smoky
• 1/4 cup red onion, thinly sliced for a sharp bite
• 1/4 cup apple cider vinegar, tangy and bright
• 1 tbsp honey, smooth and sweet
• 1 tsp Dijon mustard, sharp and creamy
• 1/4 tsp salt, fine and evenly dispersing
• 1/4 tsp black pepper, freshly ground for aroma

Instructions

1. Cook 4 slices of thick-cut bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain, then crumble.
2. Reserve 2 tbsp of bacon fat in the skillet. Add 1/4 cup thinly sliced red onion and sauté over medium heat until softened, about 2 minutes.
3. Whisk in 1/4 cup apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper into the skillet. Simmer for 1 minute to blend flavors.
4. In a large bowl, combine 6 cups fresh baby spinach leaves and 1/2 cup dried cranberries. Pour the warm dressing over the salad and toss gently to coat.
5. Sprinkle the crumbled bacon over the top of the salad just before serving to maintain its crispiness.

Mustard adds depth to the dressing, while the cranberries offer a sweet contrast to the smoky bacon. Serve immediately to enjoy the contrast between the warm dressing and the cool, crisp spinach.

Cranberry Orzo Salad with Fresh Basil

Eager for a refreshing twist on pasta salad? This Cranberry Orzo Salad with Fresh Basil combines tangy sweetness with herby freshness for a standout side.

Ingredients

• 1 cup orzo pasta, uncooked
• 1/2 cup dried cranberries, plump and sweet
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, coarse and flaky

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 cup orzo pasta to the boiling water. Cook for 9 minutes, stirring occasionally, until al dente.
3. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Shake well to remove excess water.
4. In a large mixing bowl, whisk together 1/4 cup rich extra virgin olive oil and 2 tbsp fresh lemon juice until emulsified.
5. Add the drained orzo, 1/2 cup dried cranberries, and 1/4 cup fresh basil leaves to the bowl. Toss gently to combine.
6. Season with 1/2 tsp finely ground black pepper and 1/2 tsp sea salt. Toss again to evenly distribute the seasonings.
7. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.

The salad boasts a delightful contrast of chewy orzo and juicy cranberries, with a bright lemony dressing. Serve it chilled on a warm day for maximum refreshment.

Conclusion

Now that you’ve explored these 23 delicious cranberry salad recipes, there’s a flavor for every occasion waiting to be discovered. Whether you’re preparing for a holiday feast or a simple family dinner, these recipes promise to add a burst of freshness to your table. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest for others to enjoy!

Bella Bacinos