Why You’ll Love This Recipe

This salad offers everything you want in a seasonal dish: crunch, sweetness, color, and depth. Dried or fresh cranberries add a pop of tartness, while toasted nuts bring richness and texture. Paired with a simple vinaigrette and hearty ingredients like roasted squash or apples, this salad is easy to assemble, endlessly adaptable, and perfect as either a show-stopping side or a light main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Mixed greens (such as arugula, spinach, or baby kale)
Dried cranberries or fresh cranberries (roasted or lightly sweetened)
Apple or pear (thinly sliced)
Roasted butternut squash or sweet potato (cubed, optional)
Toasted pecans or walnuts
Crumbled goat cheese or feta (optional)
Cooked quinoa or wild rice (optional, for added heartiness)
Red onion (thinly sliced)

For the vinaigrette:

Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup or honey
Salt
Black pepper

Directions

If using roasted squash or sweet potato, prepare and roast it ahead of time at 400°F (200°C) for 25–30 minutes, until tender and caramelized.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper until well combined.
In a large mixing bowl or on a serving platter, layer the mixed greens, sliced apples or pears, cranberries, nuts, and cheese (if using).
Add roasted squash and quinoa or wild rice if desired.
Drizzle with vinaigrette and toss gently to combine.
Serve immediately or let sit for a few minutes to allow flavors to meld.

Servings and timing

This recipe serves 4–6 as a side, or 2–3 as a main.

Prep time: 10–15 minutes
Cook time (if roasting squash): 25–30 minutes
Total time: 15–40 minutes depending on components used

Variations

Vegan: Omit the cheese or use a plant-based alternative, and opt for maple syrup in the vinaigrette.
Nut-Free: Use roasted pumpkin or sunflower seeds instead of nuts.
Fresh Twist: Add pomegranate seeds or orange segments for added brightness.
Hearty Version: Add grilled chicken, tofu, or chickpeas for more protein.
Grain Bowl Style: Serve over farro or barley instead of greens.
Balsamic Option: Swap apple cider vinegar with balsamic for a richer dressing.

Storage/Reheating

Store components separately for best results:

Salad (undressed): Store in the fridge for up to 2 days.
Dressing: Refrigerate in a sealed container or jar for up to 1 week. Shake before using.
Roasted veggies and grains: Store in an airtight container for up to 4 days.
Avoid storing the fully dressed salad, as the greens will wilt.

This salad is meant to be served cold or at room temperature — no reheating is required.

FAQs

Can I use fresh cranberries?

Yes, but they’re very tart. Roast them with a little maple syrup or honey until they burst to mellow their flavor.

What’s the best type of greens for this salad?

A mix of arugula, spinach, and baby kale offers great balance and texture.

Can I make this salad ahead of time?

Yes, prep all the components and store separately. Assemble just before serving for best freshness.

What kind of apple works best?

Crisp, sweet-tart apples like Honeycrisp, Fuji, or Gala are ideal.

Can I make this salad dairy-free?

Yes, simply omit the cheese or use a plant-based cheese substitute.

Is this salad good for the holidays?

Absolutely! It’s festive, seasonal, and a great contrast to heavier holiday dishes.

What nuts pair best with cranberries?

Pecans and walnuts are classic, but almonds or pistachios also work well.

How can I sweeten the dressing naturally?

Use maple syrup or honey — both add a lovely sweetness that complements the cranberries.

What protein can I add to make it a full meal?

Grilled chicken, turkey, chickpeas, or tempeh are great additions.

Can I use store-bought dressing?

Yes, but homemade dressing brings fresher flavor and is easy to customize.

Conclusion

Cranberry Harvest Salad is a vibrant, festive, and delicious way to celebrate the flavors of the season. With crisp greens, sweet cranberries, crunchy nuts, and a zingy vinaigrette, it offers the perfect balance of texture and taste. Whether served for a holiday feast or a nourishing weekday lunch, this salad delivers freshness, beauty, and satisfaction in every bite.

Cranberry Harvest Salad

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Cranberry Harvest Salad is a colorful, nutrient-rich salad featuring crisp greens, sweet-tart cranberries, apples or pears, roasted vegetables, toasted nuts, and a tangy maple vinaigrette. Perfect for fall and winter, it’s festive, refreshing, and easily adaptable for a side dish or light main course.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes (if roasting squash)
Total Time: 15–40 minutes
Yield: 4–6 servings (side) or 2–3 servings (main)
Category: Salad
Method: No-cook (except optional roasting)
Cuisine: American

Instructions

If using roasted squash or sweet potato, roast at 400°F (200°C) for 25–30 minutes until golden and tender.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until combined.
In a large bowl or serving platter, arrange the mixed greens, apple or pear slices, cranberries, nuts, onion, and cheese if using.
Add roasted squash and cooked grains, if desired.
Drizzle with vinaigrette and toss gently to coat.
Serve immediately or let sit for 5–10 minutes to allow flavors to meld.

Notes

Use roasted cranberries (with a touch of maple syrup) if using fresh for a mellowed, sweet-tart flavor.
Substitute pomegranate seeds or orange segments for extra brightness.
For meal prep, keep dressing and salad components separate until ready to serve.

Nutrition

Serving Size: 1 side serving
Calories: 240
Sugar: 11g
Sodium: 180mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 4g
Cholesterol: 5mg