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Cranberry Almond Salad is a fresh and flavorful dish that’s perfect for any occasion. With crisp greens, tart-dried cranberries, crunchy almonds, and a tangy vinaigrette, this salad is as nutritious as it is delicious.
It’s quick to make, easy to customize, and pairs beautifully with a variety of meals.
Whether for a holiday gathering or a simple weeknight dinner, this salad is sure to impress!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with minimal prep.
- Sweet and Tangy: The cranberries and vinaigrette bring the perfect balance of flavors.
- Healthy and Light: Packed with vitamins, fiber, and healthy fats.
- Customizable: Add your favorite proteins or swap in different greens.
- Great for Any Occasion: Works as a side dish or a standalone meal.
What to Serve with Cranberry Almond Salad
- Grilled Chicken: Adds protein and pairs perfectly with the tangy flavors.
- Crusty Bread: A hearty option for scooping up extra dressing.
- Soup: Serve alongside a warm bowl of butternut squash or tomato soup.
- Quiche: A light and elegant pairing for brunch or lunch.
- Cheese Platter: Complements the fresh and nutty flavors of the salad.
Cranberry Almond Salad
A vibrant and fresh cranberry almond salad topped with a tangy vinaigrette, perfect for any meal or gathering.
Ingredients
For the Salad:
- 6 cups mixed greens (spinach, arugula, or romaine)
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 red onion, thinly sliced
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Heat a small skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
- In a large salad bowl, combine the mixed greens, dried cranberries, toasted almonds, red onion, and feta or goat cheese (if using).
- Drizzle the vinaigrette over the salad and toss gently to coat the ingredients evenly.
- Serve immediately as a side dish or light main course.
Notes
- Storage: Store leftover salad (without dressing) in an airtight container for up to 2 days. Keep the dressing separate and add just before serving.
- Protein Additions: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
- Nut-Free Option: Substitute almonds with sunflower seeds or pumpkin seeds.
- Make-Ahead Tip: Prepare the ingredients and dressing in advance. Assemble and dress the salad just before serving.
- Extra Flavor: Add sliced apples, pears, or orange segments for a fruity twist.
Frequently Asked Questions
Can I use fresh cranberries instead of dried ones?
Fresh cranberries are much tarter, but you can chop and toss them with a little sugar or honey before adding them to the salad.
What other greens can I use?
Kale, butter lettuce, or baby spinach are great alternatives to mixed greens.
How can I make this salad vegan?
Use maple syrup in the vinaigrette and omit the cheese, or replace it with a vegan cheese alternative.
Wrapping it up
Cranberry Almond Salad is a delightful mix of flavors and textures that’s perfect for any meal or occasion. With its tangy vinaigrette, sweet cranberries, and crunchy almonds, this salad is both refreshing and satisfying.
Whether you’re hosting a holiday dinner or looking for a quick and healthy lunch, this salad is sure to impress. Give it a try and enjoy a burst of flavor in every bite!
