Cranberry Luncheon Salad Recipes

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CRANBERRY SALAD



Cranberry Salad image

This cranberry salad recipe is reminiscent of a Waldorf salad or a taffy apple salad. Sweet and creamy, this cranberry salad is supposedly a favorite among kids but all of the adults love it too!

Provided by Dolores Cruz

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 3h20m

Yield 10

Number Of Ingredients 7

1 (12 ounce) package fresh cranberries, finely chopped
½ cup white sugar
2 cups chopped apples
1 cup miniature marshmallows
½ cup chopped pecans
½ cup vanilla yogurt
1 cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
  • After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 25.8 g, Cholesterol 0.6 mg, Fat 6.1 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 17.1 mg, Sugar 20.4 g

CRANBERRY PECAN CHICKEN SALAD



Cranberry Pecan Chicken Salad image

Cranberry pecan chicken salad is quick and easy and packed with flavor. Perfect for lunch, dinner or parties, would also be great for meal prep or as a way to use leftover turkey from the holidays. This healthy recipe is made with no mayo and is dairy free, gluten free, Whole30 and paleo.

Provided by Samantha Rowland

Categories     Lunch

Time 5m

Number Of Ingredients 13

2 cups chicken, chopped or shredded ($5.99)
2 stalks celery, chopped ($0.25)
1/2 medium apple (Fuji, Pink Lady or Granny Smith), chopped ($0.40)
2 tbsp red onion, finely chopped ($0.10)
3 tbsp pecans, chopped ($0.48)
1/4 cup dried cranberries ($0.50)
3 tbsp. tahini ($0.63)
1.5 tbsp. apple cider vinegar ($0.09)
4.5 tbsp. water ($0.00)
1 tsp. dried thyme ($0.10)
1/2 tsp salt ($0.03)
1/2 tsp. dried sage ($0.05)
1/2 tsp. garlic powder ($0.05)

Steps:

  • In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
  • Chop or shred the chicken, add it to a large bowl for mixing the salad.
  • Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
  • You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
  • Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
  • Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
  • Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
  • Serve cold or at room temperature. See ideas for serving below.

Nutrition Facts : Calories 288 kcal, Carbohydrate 16 g, Protein 14 g, Fat 20 g, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CRANBERRY WALNUT CHICKEN SALAD



Cranberry Walnut Chicken Salad image

This Cranberry Walnut Chicken Salad is a delicious way to use up leftover cooked chicken. This nutritious salad is light and creamy, with great texture and mix of sweet and tart flavors. Gluten-free, dairy-free, paleo, keto, and Whole30.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 7

2 cups cooked shredded or chopped chicken (about 8 ounces)
½ cup walnut halves, chopped and toasted (see notes)
3 tablespoons dried cranberries (use unsweetened cranberries for keto, low-carb, and Whole30 diets)
2 celery stalks, sliced thinly
1 lemon, juiced
¼ cup mayonnaise
¼ teaspoon hot sauce (about two shakes)

Steps:

  • In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
  • Serve immediately, or cover the bowl and place it in the refrigerator until you're ready to serve.
  • Store any leftovers in the fridge for up to 4 days.

Nutrition Facts : Calories 266 calories, Sugar 1.5 g, Sodium 121.1 mg, Fat 21.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 4.3 g, Fiber 1.4 g, Protein 15.3 g, Cholesterol 47.1 mg

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