I absolutely love cranberries! In fact I bought a few too many this year, since they are in season! I created this easy cranberry salad, that is so simple, yet bursting with flavor! This is not your grandmother’s cranberry salad!
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Why is this easy cranberry salad so different? You take fresh cranberries and roast them! This makes them a touch sweeter and mixed with a little cinnamon and salt you get a super flavorful topping to your greens!
I added some sunflower seeds and celery for crunch and a basic homemade dressing! This is a perfect lunch to make ahead or a fresh, healthy side for dinner!
This is also a great recipe to use leftover cranberries from holidays like Thanksgiving and Christmas. I always add a few extra bags of berries to my cart in the fall since cranberries freeze really well.
I think this recipe is a great substitute for the sugar filled dried cranberries that are popular on salads. You have the option of using honey or go totally sugar free with liquid unflavored stevia. I have directions for both in the recipe.
Roasting Cranberries Tips
- I line my baking sheets with either parchment paper or a slipmat. This makes clean up way easier and not berries stuck to the sheet pan.
- Make sure to use a rimmed baking sheet, cranberries will roll all over the place.
- Try different flavor combinations when roasting. Pumpkin pie spice would be delicious!
Easy Cranberry Salad in Summery:
- Roast the cranberries ahead or in bulk to save time!
- The roasted cranberries are a great addition to oatmeal, or even cookies!
- Use a simple dressing so the cranberry flavor can shine through!
Let’s get cooking!
- 6 cups spinach
- 4 cups lettuce
- 4 cups cranberries
- A drizzle of olive oil
- 2 tbs honey ( optional, but it will be more tart)
- OR 5-10 drops stevia
- 1 tsp smoked or regular salt
- 1/2 tsp cinnamon
- 1/3 cup sunflower seeds - either raw or roasted salted your preferance
- 1 cup chopped celery
- 2 tablespoons herb flavored olive oil ( sub in regular and add a pinch of Italian seasoning)
- 1/2 tbs lemon juice
- 1/2 tbs vinegar- apple cider or red wine work well
- 1/4 tsp salt
- Pre-heat your oven to 400 degrees
- On a parchment lined baking sheet- spread out the cranberries in one layer
- Give the berries a light drizzle of olive oil, sprinkle with the salt and cinnamon, and finally the honey.
- If using stevia instead of honey, measure the olive oil into another dish you can pour from and mix the stevia into the olive oil so it is evenly distributed.
- Shake the roasting pan a bit to get the ingredients all over the cranberries.
- Roast at 400 degrees about 20 minutes.
- Add the spinach, lettuce, celery, sunflower seeds and roasted cranberries to your salad bowl.
- In a small bowl, add the olive oil, lemon, vinegar and salt, whisk together and drizzle on the salad.
- Serve! If you want to keep leftovers, do not dress the salad as once dressed it won't keep!
You can use any combination of lettuce and greens you like!
If you wanted to make extra cranberries, they go very well in oatmeal!
You could change out the olive oil to melted coconut oil, or avocado oil. if you prefer for the cranberries.
Honey is optional if you are avoiding sweeteners, but does make the berries a little less tart! See directions for how to use liquid stevia.
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Serving Size:1/4th recipe
Amount Per Serving: Calories: 191
I hope you’ve enjoyed this easy cranberry salad recipe!
P.S. if you are looking for another favorite way to cook with cranberries try my Spiced Apple and Pumpkin One Pan Dinner
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