Save I threw this salad together one November afternoon when I had a jar of cranberry sauce sitting in the fridge and no clear plan for dinner. The idea of using it as a dressing felt a little odd at first, but the moment I whisked it with olive oil and vinegar, I knew I was onto something. It turned out tangy, slightly sweet, and miles better than any store-bought bottle. Now I make extra cranberry sauce on purpose just so I can turn it into this vinaigrette.
I brought this to a potluck once, and someone asked if I used a recipe from a restaurant. I didnt, but I took it as a compliment. The cranberry vinaigrette surprised everyone, and I watched people go back for seconds before I even got a full plate myself. Its one of those dishes that looks fancy but comes together faster than you expect.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette beautifully, and they stay firm even after sitting in the fridge for a while.
- Cooked chicken breast: I usually use rotisserie chicken to save time, and the slight seasoning it comes with adds extra flavor to the salad.
- Cherry tomatoes: Halving them releases a little juice that mixes into the dressing and makes everything taste brighter.
- Cucumber: I peel mine halfway for a nice contrast in texture, leaving some skin on for color and a bit of snap.
- Red bell pepper: Sweet and crunchy, it balances the tartness of the cranberry and adds a pop of color.
- Red onion: A small amount goes a long way, so I chop it finely and rinse it under cold water to mellow the sharpness.
- Baby spinach: I tear it roughly by hand instead of chopping it with a knife, which keeps the edges from browning as quickly.
- Cranberry sauce: This is the star of the vinaigrette, and it works whether your sauce is smooth or chunky.
- Extra-virgin olive oil: I use a fruity one here because it adds richness without overpowering the cranberry.
- Apple cider vinegar: The acidity cuts through the sweetness and makes the dressing taste lively instead of flat.
- Honey or maple syrup: I only add this if my cranberry sauce is mouth-puckeringly tart, otherwise I skip it entirely.
- Dijon mustard: It helps emulsify the vinaigrette and gives it a subtle, savory depth.
- Salt and black pepper: I season generously because pasta needs more salt than you think, and the pepper adds a gentle warmth.
- Toasted pecans or walnuts: I toast them in a dry skillet until fragrant, and they add a nutty crunch that makes every bite more interesting.
- Fresh parsley: A handful of chopped parsley at the end makes the whole dish taste fresher and more vibrant.
Instructions
- Cook the pasta:
- Boil the rotini in salted water until its tender but still has a little bite, then drain and rinse it under cold water to stop the cooking. This keeps the pasta from turning mushy when you toss it with the vinaigrette.
- Combine the salad base:
- In a large bowl, toss together the cooled pasta, chicken, tomatoes, cucumber, bell pepper, red onion, and spinach. I like to use my hands for this part so I can feel everything mixing evenly.
- Make the cranberry vinaigrette:
- Whisk the cranberry sauce, olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until smooth and glossy. If your cranberry sauce is chunky, you can blend it with an immersion blender for a silkier texture.
- Dress the salad:
- Pour the vinaigrette over the salad and toss gently until every piece is lightly coated. I start with most of the dressing and add more if needed, tasting as I go.
- Adjust and garnish:
- Taste the salad and add more salt, pepper, or vinegar if it needs a boost. Sprinkle the toasted nuts and parsley over the top just before serving so they stay crunchy.
Save The first time I served this, my friend picked out a piece of chicken, tasted it, and said it reminded her of Thanksgiving without the heaviness. I hadnt thought of it that way, but shes right. Its festive and comforting, but light enough that you dont need a nap afterward. Now I make it whenever I want that holiday flavor without all the fuss.
Making It Your Own
Ive swapped the chicken for chickpeas when I wanted something vegetarian, and it worked beautifully. You could also crumble in some goat cheese or feta if youre okay with dairy, and the creaminess plays nicely against the tangy vinaigrette. Dried cranberries are another option if you want little bursts of sweetness throughout the salad.
Storing and Serving
This salad keeps well in the fridge for a day or two, but I always keep the vinaigrette separate until Im ready to eat. The spinach wilts quickly once dressed, so if youre packing it for lunch, add the greens and vinaigrette right before you dig in. I like to serve it cold or at room temperature, and it pairs beautifully with a glass of crisp Sauvignon Blanc or a light, fruity rose.
Little Things That Help
I learned the hard way that rinsing red onion under cold water takes away the harsh bite without losing the flavor. Toasting the nuts in a dry pan instead of buying pre-toasted ones makes a noticeable difference in taste and freshness. And if your cranberry sauce is the jellied kind, just mash it with a fork before whisking it into the vinaigrette.
- Use rotisserie chicken to cut down on prep time without sacrificing flavor.
- Taste the vinaigrette before adding honey, you might not need it if your cranberry sauce is already sweet.
- Add the parsley and nuts at the very end so they stay bright and crunchy.
Save This salad has become my go-to whenever I need something that feels put-together but doesnt require much effort. Its proof that the best recipes sometimes come from using what youve got and letting it surprise you.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any short pasta like penne or fusilli works well to hold the vinaigrette and mix with the ingredients.
- → How should leftover cranberry sauce be prepared for the dressing?
Use smooth or chunky cranberry sauce straight from the container, whisked with oil, vinegar, mustard, and honey for balance.
- → What are good nut options for garnish?
Toasted pecans or walnuts provide a nice crunch and complement the tart vinaigrette nicely.
- → Is this dish suitable for meal prep?
Yes, keep the vinaigrette separate until serving to maintain freshness and texture of the salad ingredients.
- → Can I make this salad vegetarian?
Omit the chicken and add chickpeas, feta, or goat cheese for protein and added flavor.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc or fruity rosé pairs well, highlighting the tartness of the dressing.