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.
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
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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.
Fresh produce: From the produce section, you'll need fresh cranberries, an orange, and fresh celery. Sugar: A cup of white sugar sweetens this cranberry Jell-O salad. Walnuts: Walnuts lend nutty flavor and welcome crunch. Canned pineapple: A drained can of crushed pineapple adds sweet, fruity flavor.
Think about adding vegetables and fruit of different colors and textures to give your salad some crunch and pack it with nutrition and flavor. I love using everything from juicy tomatoes and cucumbers to celery and carrots, to grilled vegetables like grilled corn on the cob or grilled zucchini.
Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.
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 primarily made up of carbs and fiber. They also boast several vitamins and minerals, including manganese, copper, and vitamins C, E, and K1. Keep in mind that cranberry juice has almost no fiber.
leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.
There are many things you can add to a salad. Starting with vegetables, cucumber, radishes, avocado, sprouts, broccoli and cauliflower raw or cooked, canned beans of almost any kind. Nuts, cheeses, rice, dried fruits, leftover steak, chicken, or shrimp.
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®.
Cranberry growers experienced cold temperatures, with below-normal precipitation and above-normal snowfall during the winter months. In Wisconsin and Massachusetts, the winter freeze and early snow affected plant dormancy and froze out buds, the release said.
The juice will likely stay safe to drink, but the quality will degrade gradually. That means that cranberry juice that's 10 months past the date on the label will likely taste okay at best and terrible at worst. Once you open the bottle, you should drink the juice or freeze it within 7 to 10 days.
Dried Cherries. Dried cherries are one of the best substitutes for cranberries because they have a similar tartness that can complement sweet and savory dishes. ...
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.
Blueberries contain more thiamin, niacin, and folate, while cranberries have more pantothenic acid. Pantothenic acid helps turn the food you eat into the energy you need. Cranberries have a total antioxidant capacity of 8,983 per cup.
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.
Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "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.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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