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!
I earn money from purchases made through links on this post. As an Amazon Associate I earn from qualifying purchases.
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.
Take the slightly tart flavor of cranberries to the next level by roasting them! Turn a boring salad into a show stopper!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Ingredients
6 cups spinach
4 cups lettuce
4 cups cranberries
Adrizzle 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
Dressing:
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
Instructions
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!
Notes
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.
I hope you’ve enjoyed this easy cranberry salad recipe!
Cheers,
Heather
P.S. if you are looking for another favorite way to cook with cranberries try my Spiced Apple and Pumpkin One Pan Dinner
Paid Endorsem*nt Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsem*nt, recommendation, testimonial and/or link to any products or services from this blog. However, I’m never going to recommend, or say anything that I don’t Love or completely believe in. Please rest assured that my deepest desire is to empower you to make the best choices for health and healing possible.
Medical Disclaimer: Our content is not intended to replace professional medical diagnosis, treatment or advice. Information obtained from this site should never cause disregard or delay seeking advice or treatment from a medical or healthcare provider. We do encourage everyone do their own research before making informed decisions. Use of any information from the content of this site solely at your own risk.
We are cranberry farmers and I’ve used cranberries in just about every way conceivable, except roasting. What a great idea. I can’t wait to try this for Christmas dinner this year.
Yes!Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.
Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.
2. Red Currants. Red currants are the closest substitute for cranberries if you can't find cranberries in any form. They have a similar tart flavor and work well as a 1:1 substitute in most recipes.
You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.
Raw, unsweetened American cranberries contain mainly 87% water and 12% carbohydrates, with lesser amounts of protein, fats and fiber (Table 1) [11]. Small cranberries accrue 2.1–4.9% titrable acidity with citric acid contributing 1.8–2.6%.
"Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.
Cranberries can be stored for up to three (3) years in the freezer. When in sealed packaging, they can be placed directly in the freezer. You can also place them on a metal baking sheet to freeze them, then transfer them to individual bags and return them to the freezer for future use.
Adding frozen cranberries to recipes is often recommended. Cranberries that were recently purchased and never frozen that appear soft are past the ripened stage, and these berries should be sorted and not eaten.
In this nutrition faceoff, raisins win because they offer a high amount of potassium and have no sugar added. Practically speaking, both raisins and dried cranberries can be part of a diet consisting of minimally processed foods.
Raw cranberries (fresh or frozen) are high in nutritional value and fiber while being low in carbohydrates and calories. Dried cranberries (often known as "Craisins," a brand name), however, can be quite different. Since cranberries are so tart, most dried versions have added sugar.
Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered trademark of Ocean Spray. Craisins were introduced as part of a packaged cereal produced by Ralston Purina in 1989.
Are Cranberries Safe for Dogs to Eat? Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.
HOW MUCH CRANBERRIES TO EAT DAILY? Studies confirming the health-promoting properties of cranberries have typically used doses of 100-300 g of fresh cranberries, equivalent to 7-10 g of dried cranberries, and 100-150 ml of 100% cranberry juice.
Cranberries are primarily composed of carbs and fiber ( 1 ). These are mainly simple sugars, such as sucrose, glucose, and fructose ( 2 ). The rest is made up of insoluble fiber — such as pectin, cellulose, and hemicellulose — which pass through your gut almost intact. Cranberries also contain soluble fiber.
Cranberries are a native North American fruit and a Thanksgiving staple for many families. Cranberries are potent sources of antioxidants, specifically from a subclass of flavonoids called proanthocyanidins, which are unique to and abundant in cranberries.
You can add them to smoothies or salads, or eat them whole. Eating raw cranberries is safe and easy, though their sharp, bitter flavor isn't for everyone. Be sure to clean and sort them thoroughly.
Cranberries provide a good source of various vitamins and antioxidants. Historically, Native Americans used cranberries as a treatment for bladder and kidney diseases, while early settlers from England used them to treat poor appetite, stomach complaints, blood disorders, and scurvy.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.