Save I used to toss leftover cranberry sauce without a second thought until one November afternoon when I stared at a half-full jar and wondered what else it could become. That curiosity led me to whisk it with olive oil and vinegar, and suddenly I had a dressing that tasted like autumn in a bowl. The first time I drizzled it over pasta, chicken, and crisp vegetables, I knew I'd stumbled onto something worth repeating. Now this salad shows up on my table whenever I need something bright, filling, and a little bit unexpected. It's become my favorite way to stretch Thanksgiving flavors into the week ahead.
I made this for a potluck once, convinced no one would be interested in a salad built around cranberry sauce. By the time I looked up, the bowl was nearly empty and three people had asked for the recipe. One friend admitted she'd never thought of cranberry sauce as anything but a holiday side, and now she keeps a jar in her pantry year-round. That night taught me that the best recipes often come from leftovers and a willingness to experiment.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette beautifully, and cooking it until just al dente keeps the salad from turning mushy when you toss it with the dressing.
- Cooked chicken breast: Leftover roasted or poached chicken works perfectly here, I've even used rotisserie chicken from the store when I'm short on time.
- Cherry tomatoes: Halving them releases a bit of juice that mingles with the vinaigrette, adding a fresh, summery note to every bite.
- Cucumber: I peel mine only if the skin is tough, otherwise I leave it on for color and a satisfying crunch.
- Red bell pepper: The sweetness balances the tang of the cranberry dressing, and the bright color makes the salad look as good as it tastes.
- Red onion: Chopping it finely keeps the bite from being too sharp, if you're sensitive to raw onion, a quick soak in cold water mellows it out.
- Baby spinach: Roughly chopping it helps distribute the greens throughout the salad instead of leaving them clumped at the bottom of the bowl.
- Leftover cranberry sauce: This is the secret ingredient, whether it's smooth or chunky, it blends into a dressing that's fruity, tangy, and completely unique.
- Extra-virgin olive oil: A good-quality oil makes a noticeable difference here since the dressing is so simple.
- Apple cider vinegar: The slight apple flavor plays nicely with the cranberries, though red wine vinegar works in a pinch.
- Honey or maple syrup: I add this only if my cranberry sauce leans very tart, taste the dressing first and decide for yourself.
- Dijon mustard: It helps emulsify the vinaigrette and adds a subtle depth that keeps the dressing from tasting one-note.
- Toasted pecans or walnuts: These aren't required, but the warm, nutty crunch elevates the salad from everyday to dinner party worthy.
- Fresh parsley: A handful of chopped parsley brightens everything up and adds a final touch of color.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil, add the rotini, and cook until it's tender but still has a little bite. Drain it in a colander and run cold water over it to stop the cooking and cool it down quickly.
- Assemble the salad base:
- In a large bowl, combine the cooled pasta with the chicken, tomatoes, cucumber, bell pepper, onion, and spinach. Use your hands or a big spoon to toss everything gently so the ingredients are evenly distributed.
- Make the cranberry vinaigrette:
- In a small bowl or jar, whisk together the cranberry sauce, olive oil, vinegar, honey if you're using it, mustard, salt, and pepper until the mixture is smooth and glossy. If you're using a jar, you can just shake it hard for about 30 seconds.
- Dress the salad:
- Pour the vinaigrette over the salad and toss gently but thoroughly, making sure every piece of pasta and vegetable gets coated. Taste a forkful and add more salt, pepper, or a splash of vinegar if you think it needs it.
- Garnish and serve:
- Sprinkle the toasted nuts and parsley over the top right before serving. The nuts lose their crunch if they sit in the dressing too long, so I always add them at the last minute.
Save The first time I served this at a casual dinner, someone asked if I'd bought the dressing at a fancy market. I laughed and pointed to the jar of cranberry sauce on the counter. That moment reminded me that good food doesn't have to be complicated or expensive, sometimes it just takes looking at leftovers with a little more imagination.
Making It Your Own
This salad is endlessly adaptable. I've swapped the chicken for canned chickpeas when I wanted a vegetarian version, and I've added crumbled goat cheese or feta when I felt like something creamy and tangy. Dried cranberries, chopped apples, or even roasted sweet potato cubes all work beautifully here. The key is to keep the balance of textures and flavors, something crunchy, something tender, something sweet, and something sharp.
Storage and Make-Ahead Tips
This salad holds up surprisingly well in the fridge for up to a day, though I like to keep the vinaigrette separate if I'm making it ahead. The vegetables stay crisper that way, and you can toss everything together right before serving. If you do dress it in advance, give it a good stir before eating because the dressing tends to settle at the bottom. Leftovers are great for lunch the next day, though the spinach may soften a bit.
Serving Suggestions
I usually serve this as a main dish, but it also works as a hearty side for grilled meats or roasted vegetables. A crisp Sauvignon Blanc or a fruity rosé pairs beautifully with the tartness of the vinaigrette, though I've enjoyed it with sparkling water and lemon just as much. If you're feeding a crowd, double the recipe and arrange it on a big platter, it's colorful enough to be a centerpiece.
- Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant, it makes a huge difference in flavor.
- If you're not a fan of raw onion, soak the chopped red onion in cold water for ten minutes, then drain and pat dry.
- Taste the vinaigrette before you pour it on, cranberry sauces vary in sweetness, so you may need to adjust the honey or vinegar to get the balance right.
Save This salad has taught me that the best meals often come from curiosity and leftovers. I hope it brings a little brightness and ease to your table, no matter the season.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and add chickpeas or feta cheese for protein and texture.
- → What pasta works best for this salad?
Rotini or other short, twisted pastas hold the vinaigrette well and mix easily with the other ingredients.
- → How should I store leftovers?
Keep the salad and vinaigrette separate if possible and refrigerate. Combine before serving to maintain freshness.
- → Can I use fresh cranberries for the vinaigrette?
While leftover cranberry sauce is ideal for sweetness and texture, fresh cranberries can be cooked down with sugar to create a similar base.
- → What nuts pair well as garnishes?
Toasted pecans or walnuts add a pleasant crunch and complement the tart vinaigrette nicely.
- → Are there gluten-free options?
Yes, substitute with certified gluten-free pasta to accommodate gluten-sensitive diets.