Save One November, I opened the fridge to find a half-empty jar of cranberry sauce left over from Thanksgiving—the kind that looked destined for toast or getting tossed. But something clicked: what if that tart, jammy flavor could anchor a salad instead of playing second fiddle? I whisked it into a vinaigrette that afternoon, tossed it with pasta and chicken, and discovered a dish that felt both unexpected and comforting. It became my go-to way to salvage holiday leftovers and impress people without trying too hard.
I made this for a potluck where someone had just gone vegan, and instead of panicking about what to bring, I realized this salad was already there—no substitutions needed. Watching people who swore they didn't like cranberry dig back for seconds felt like a small victory, the kind that makes cooking for others feel less like an obligation and more like sharing something real.
Ingredients
- Rotini pasta: The curly shape catches and holds the vinaigrette better than straight pasta, so every bite has actual dressing flavor rather than a coating that slides off.
- Cooked chicken breast: Diced or shredded, it becomes unobtrusive but essential—the protein that turns this from side dish to actual meal.
- Cherry tomatoes: Halved so they release a little juice into the bowl and contribute color without overpowering the cranberry story.
- Cucumber: Diced fresh cucumber stays crisp even when the salad sits, bringing coolness and a light contrast to the warm vinaigrette.
- Red bell pepper: Sweet enough to balance tart, textured enough to matter—don't skip it because you think it's obvious.
- Red onion: Finely chopped so it softens into the dressing rather than biting you, adding an underlying sharpness that the cranberry actually needs.
- Baby spinach: Roughly chopped so it wilts slightly and becomes tender rather than chewy, making the salad feel more substantial without being heavy.
- Leftover cranberry sauce: The whole point of this recipe—smooth or chunky doesn't matter, but its tartness is non-negotiable for the dressing.
- Extra-virgin olive oil: Use something you actually like tasting because it's not hidden here; it grounds the cranberry so the whole thing doesn't tip too sweet.
- Apple cider vinegar: Echoes the cranberry's tartness and keeps the dressing from becoming cloyingly fruity.
- Honey or maple syrup: Optional, but worth adding if your cranberry sauce was made with extra sugar or if you just need the salad softer on the palate.
- Dijon mustard: A small amount emulsifies the dressing and adds a quiet sophistication that nobody will taste directly but everybody will feel.
- Toasted pecans or walnuts: Chopped and scattered last, they add crunch and nuttiness that plays beautifully against cranberry.
- Fresh parsley: Chopped and sprinkled at the very end, it adds color and a hint of herbaceousness that lifts the whole dish.
Instructions
- Cook the pasta properly:
- Boil salted water—seriously, make it taste like the sea—and cook the rotini until it's tender but still has the slightest resistance when you bite it. Drain it and immediately rinse under cold water while you run your fingers through it so the pieces separate and cool evenly.
- Assemble the bowl:
- Combine the cooled pasta with chicken, tomatoes, cucumber, pepper, red onion, and spinach in one large bowl. Don't toss yet; just let everything mingle loosely so you can see what you're working with.
- Build the vinaigrette:
- In a separate small bowl or jar, whisk the cranberry sauce with olive oil, apple cider vinegar, mustard, and salt. The mixture will look broken at first, then suddenly come together into something glossy and cohesive; that moment is when you know it's ready.
- Toss gently:
- Pour the dressing over everything and toss with your hands or salad servers until each piece of pasta catches some sauce. Go slow so you don't bruise the spinach and cucumber.
- Taste and adjust:
- Before serving, taste it. Too tart? Add a drizzle of honey. Too mild? A pinch more salt and mustard will wake it up.
- Finish and serve:
- Top with toasted nuts and parsley right before plating so they stay crisp and don't absorb moisture from the dressing.
Pin it One morning I brought this salad to a friend's house and found her standing at her kitchen counter, overwhelmed by the project of feeding three kids and three visiting in-laws at lunchtime. Setting down the bowl felt like offering a small kindness—something that needed nothing else, that worked cold, that made people happy without her having to do more. She hugged me, and I realized the real value wasn't in the flavor profile but in how a salad can arrive exactly when someone needs it.
Why Cranberry Vinaigrette Works
Cranberry's tartness is often buried under sugar, but in a vinaigrette, it becomes the main character. The mustard emulsifies the dressing and keeps the cranberry from curdling or separating, while the olive oil adds body so the whole thing clings to pasta instead of pooling at the bottom of the bowl. Apple cider vinegar is the unsung hero here—it mirrors cranberry's tartness, which might sound redundant until you taste it and realize they're different frequencies of sour, and together they create something that tastes brighter than either one alone.
Variations That Feel Natural
The beauty of this salad is how many directions it can go. For vegetarians, swap the chicken for chickpeas that have been roasted until they're crispy, or add crumbled feta cheese if you're willing to let go of the dairy-free aspect. Some afternoons I add dried cranberries to the vegetables for an extra hit of tartness, or I'll throw in finely shredded carrots if I have them and want the salad to feel less austere. I've even tossed in toasted seeds like sunflower or pumpkin instead of nuts for people who have tree nut allergies, and the result is just as satisfying. The core stays the same, but the details are forgiving.
Make-Ahead Strategy and Storage
This salad is genuinely better when you make it a day ahead because the flavors meld overnight and the pasta absorbs just enough of the dressing to taste intentional rather than wet. Keep the vinaigrette in a separate jar and shake it well before pouring it over the salad the next day—the oil and vinegar will have separated, which is completely normal and actually helps you control how much dressing you use.
- Store the dressed salad in an airtight container in the fridge for up to one day; the spinach will begin to soften, but the texture stays pleasant.
- If you're serving more than four people, this recipe doubles easily and actually tastes better in larger batches because the dressing distributes more evenly.
- Serve it cold straight from the fridge, or let it come to room temperature for fifteen minutes if you want the flavors to feel more rounded and less sharp.
Pin it This pasta salad stopped being about using up leftovers and became the thing people ask me to bring. There's something grounding about a dish that's colorful and fresh but also honest and unpretentious, the kind of food that tastes good because it was made with ingredients you actually wanted to eat.
Frequently Asked Questions
- → What type of pasta works best for this salad?
Short pasta shapes like rotini or fusilli are ideal as they hold the vinaigrette well and provide a nice texture.
- → Can I make the cranberry vinaigrette ahead of time?
Yes, the vinaigrette can be prepared a day in advance. Keep it refrigerated and mix with the salad just before serving for the freshest taste.
- → How should I adjust the vinaigrette if my cranberry sauce is too tart?
Add a touch of honey or maple syrup to balance the tartness without overpowering the other flavors.
- → Is it possible to make this dish vegetarian?
Absolutely. Simply omit the chicken and substitute with chickpeas or feta cheese for added protein and texture.
- → What nuts are best for garnishing this salad?
Toasted pecans or walnuts add a delightful crunch and complement the salad's flavors well.
- → Can this salad be stored after mixing?
It's best to keep the vinaigrette separate and toss with the pasta and vegetables just before serving to maintain freshness and texture.