#driedcranberries

This cool arugula salad with smoked almonds is great for summer. The smoky crunch of the almonds, the creamy goat cheese, and the sweet-tart dried cranberries go really well with the peppery arugula. Everything tastes great together thanks to the balsamic honey dressing.

Ingredients: 4 cups fresh arugula leaves. 1/2 cup smoked almonds, roughly chopped. 1/4 cup crumbled goat cheese. 1/4 cup dried cranberries. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Fresh arugula leaves, smoked almonds, crumbled goat cheese, and dried cranberries should all be put in a large salad bowl together. Put the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and mix it all together. Gentle toss the salad to make sure the dressing covers everything. As a side dish or a light meal, serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These gluten-free blondies are packed with the nutty flavor of chestnut flour and the tart sweetness of dried cranberries, making them a delightful treat for any occasion.

Ingredients: 1 cup chestnut flour. 1/2 cup dried cranberries. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C. Grease a square baking pan. In a mixing bowl, combine chestnut flour, almond flour, coconut sugar, baking powder, and salt. In another bowl, whisk together melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Fold in dried cranberries until evenly distributed throughout the batter. Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool in the pan before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Broccoli and Cauliflower Salad is a delicious and nutritious side dish that's perfect for any occasion. The combination of fresh vegetables, dried cranberries, and a creamy dressing creates a flavorful and satisfying salad.

Ingredients: 2 cups broccoli florets. 2 cups cauliflower florets. 1/2 cup red onion, finely chopped. 1/2 cup dried cranberries. 1/2 cup sunflower seeds. 1/2 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons apple cider vinegar. 2 tablespoons honey. Salt and pepper to taste.

Instructions: Toss the broccoli, cauliflower, red onion, dried cranberries, sunflower seeds, and cheddar cheese together in a large bowl. Put the mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper in a different small bowl. Use a whisk to mix the ingredients well. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more sunflower seeds and cranberries as a garnish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the taste of Vermont's colorful leaves with this cool salad. Mix greens that are crisp, creamy Vermont cheddar, sweet candied pecans, and tart dried cranberries all taste great together. A drizzle of maple vinaigrette ties it all together beautifully.

Ingredients: 4 cups mixed greens e.g., spinach, arugula, kale. 1 cup diced Vermont cheddar cheese. 1/2 cup candied pecans. 1/4 cup dried cranberries. 1/4 cup maple vinaigrette dressing.

Instructions: Put the mixed greens in a large salad bowl after washing and drying them. Dice the Vermont cheddar cheese and mix it with the pecans that have been sweetened and the dried cranberries. Spread the maple vinaigrette dressing on top of the salad. To make sure the ingredients and dressing are spread out evenly, gently toss everything together. Serve this delicious foliage salad right away and enjoy the flavors of Vermont.

Prep Time: 15 minutes

Cook Time: 0 minutes

This massaged raw kale salad is a healthy and flavorful option that's easy to prepare. Massaging the kale with lemon juice and olive oil helps to soften the leaves and make them more palatable. The addition of Parmesan cheese, dried cranberries, and toasted almonds adds a delightful combination of textures and flavors.

Ingredients: 1 bunch of kale, stems removed and leaves chopped. 1 lemon, juiced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup dried cranberries. 1/4 cup toasted almonds, chopped. Salt and pepper to taste.

Instructions: Place the chopped kale in a large salad bowl. Drizzle the lemon juice and olive oil over the kale. Massage the kale leaves with your hands for about 2-3 minutes until they become tender and wilted. Add grated Parmesan cheese, dried cranberries, and toasted almonds to the bowl. Season with salt and pepper to taste. Toss everything together until well combined. Let the salad sit for a few minutes to allow the flavors to meld. Serve and enjoy your delicious massaged raw kale salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delicious and nutritious bowl featuring the wholesome goodness of quinoa, roasted butternut squash, and a perfect balance of spicy and sweet flavors. Topped with crunchy pecans and juicy dried cranberries, this bowl is a delightful blend of textures and tastes.

Ingredients: 1 cup quinoa, rinsed. 2 cups butternut squash, diced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup maple syrup. 1/4 cup chopped pecans. 1/4 cup dried cranberries. 2 tablespoons chopped fresh cilantro. Lime wedges for serving.

Instructions: Preheat oven to 400F 200C. In a bowl, toss butternut squash with olive oil, chili powder, paprika, cayenne pepper, salt, and pepper. Spread seasoned squash on a baking sheet and roast for 20-25 minutes or until tender, stirring halfway through. While the squash is roasting, cook quinoa according to package instructions. In a small saucepan, warm maple syrup over low heat. In a serving bowl, layer cooked quinoa, roasted squash, chopped pecans, and dried cranberries. Drizzle the warm maple syrup over the bowl and garnish with fresh cilantro. Serve with lime wedges for a burst of citrus flavor. Enjoy your Spicy-Sweet Squash Bowl with Quinoa!

Prep Time: 15 minutes

Cook Time: 25 minutes