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Cranberry salad with mix green leaves, sautéed veggies and nuts is super healthy and delicious. An easy salad with a gathering of ingredients and a simple light dressing to make it any time of the year.

As you all know I adore salads and a lot of recipes I found every day nicely inspire me. I adore combining different tastes and colours. This Cranberry salad is a mix of green leaves I had available in my fridge with nuts and some roasted veggies. Well, it is optional as you can easily use fresh baby carrot and broccoli. However, I sautéed them in some garlic for more aroma and taste. I didn’t overcook them, on the contrary, I left their natural earthy and sweet taste be present next to other ingredients.

Why cranberry in a salad?

Cranberry reminds me of this late fall season and adds a note of acidity to the salad. Their sweet/sourly taste pair perfect next to all the veggies. I adore adding cranberries in my salads – they add taste and a nice and inviting colour.

Healthy eating is always a good idea. But when healthy recipes are tasty and ultra-delicious then the pleasure is much more appreciated.

My daughter loves salads, she adores avocado salads, easy and simple tomato salads, but cranberry salad with greenies doesn’t make part of her menu. However, she selects the cranberries and eats them without anything. Also, I adore dried cranberries in some of my baking. They add a touch of elegance, add colour, and a great taste.

I adore mixing salads with different tastes. Crunchy broccoli, sourly cranberries, and fresh green leaves create unforgettable moments. Yummy!

Can you use frozen cranberries to make this salad?

Yes, you can use both frozen or fresh cranberries. It is a versatile salad and you can make it year-round. If it is wintertime and you didn’t freeze some fresh cranberries, then easily buy a pack of frozen cranberries. Also, you can use dried cranberries that also make this salad taste great and tasty.

Can you make it in advance?

Sure you can and somehow I recommend you to do it as it saves you time and effort at the time you will serve it.

If I am using fresh veggies then I assemble it right away. If I sauté the veggies, then I make it in advance to avoid smell and time. Coat the salad in dressing just before you serve it to avoid a soggy and bad-looking salad.

How to make Cranberry salad?

Making this salad is simple and easy. Here you can add anything you have in your fridge, and skip other ingredients you don’t like.

I adore cranberries in many recipes and try to add them everywhere it is possible. For example, you can check my easy Spinach Salad with dried cranberries, Baked Brie cheese topped with cranberries, or in porridges.

The ingredients:

1 pack of fresh mixed green leaves

1/2 cup of fresh cranberries

0,5 pounds of baby carrots

1 fresh broccoli

Some nuts and almond flakes

For the dressing:

Some olive oil 3 tbsp

Some lemon juice

On medium heat, put a large skillet and sauté baby carrots and broccoli florets in some garlic and oil for 3-5 minutes. Try to only infuse them in a nice aroma not to overcook them. But it is optional as you can use fresh veggies.

Take a large bowl and start to assemble the salad.

Add the pack of the green mix, sautéed veggies, nuts, and fresh cranberries. Coat all the ingredients in some olive oil. Add some lemon juice to adjust the taste in case it isn’t too pungent.

Serve immediately next to some roasted Turkey legs. A very simple recipe to enjoy and savour.

Some recipe tips or add-ins

For this salad, you can use frozen, fresh, and even dried cranberries

Skip or substitute nuts with walnuts. Add pistachio or any nuts you like

Sauté or use fresh veggies

Use spinach instead of mix green leaves