As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without almonds. I’ve been creating gluten free, dairy free and nut free recipes for years and this one is hands down one of my favorites!
This cranberry feta salad with a maple fall salad dressing is loaded with sweet candied pecans, dried cranberries, crunchy pumpkin seeds, crumbled feta and a maple vinaigrette. You can throw together these salad ingredients in less than 15 minutes, similar to my dairy free gluten free caesar salad and my gluten free honey mustard salad with pizza croutons.
It is the absolute perfect side dish for thanksgiving, or light lunch for those crisp autumn days. Think of this salad as the perfect go-to recipe for Thanksgiving dinner, Christmas dinner or even valentines day! This is sure to be one of your favorite salads!
This cranberry feta salad with a maple fall salad dressing is gluten free, with a dairy free option, a vegan option and a nut free option. I was diagnosed with celiac disease in my early 20s! I’ve been creating gluten free recipes for years and this one is hands down one of my favorites!
why you’ll love this allergy friendly recipe
- Super Simple Ingredients: No chopping is required for most ingredients!
- The recipe uses common pantry staples you likely already have, like olive oil and maple syrup.
- Pre-chopped salad mixes and dried cranberries save you even more time.
- Fast & Easy Assembly: Forget complicated recipes with multiple steps. This salad comes together in a flash.
- One-Pan Wonder: This recipe is a one-pan wonder!
- Since there’s no cooking involved, you only have one bowl (or jar) to clean up afterwards. Less mess, less stress!
- Weeknight Dinner Hero: Short on time after work? No problem! This salad comes together in 15 minutes or less, making it perfect for those busy weeknights.
- You can easily customize it with protein options like grilled chicken or shrimp for a more filling meal.
- Meal Prep Friendly: This salad is perfect for meal prep! Simply prepare the salad without dressing in advance for quick grab-and-go lunches throughout the week. Store the dressing separately to prevent the greens from getting soggy. Assemble and enjoy a delicious lunch all week long! I especially like it when I am working in an office all week!
ingredients & substitutions
Spring mix or arugula: Leafy greens for the base. Choose your favorite salad greens like a spring mix or iceberg lettuce! If you like baby spinach you can use that to make it a more spinach salad. Use kale for a kale salad base.
Dried cranberries: Sweet and tart dried fruit.
Pumpkin seeds: Add a nutty crunch.
Candied pecans: Sweet and crunchy pecans. Substitute 1/2 cup walnut pieces or almonds if you don’t have them. My favorite are the ones from trader joes!
Feta cheese: Crumbled salty cheese. Use fat-free or vegan feta if you prefer. You can also use goat cheese or blue cheese.
Chopped cucumbers: Cool and refreshing chopped veggies.
Olive oil or avocado oil: Base of the dressing. Choose your favorite oil such as extra virgin olive oil, coconut oil or avocado oil.
Balsamic vinegar: Adds tangy flavor to the cranberry feta salad. You can also use red wine vinegar but the taste will change.
Maple syrup: Sweetens the dressing. Use real maple syrup. Sugar-free syrup can be used if needed.
taste & texture
This cranberry feta salad offers a mix of sweet, salty, and savory flavors. Dried cranberries bring pops of tart sweetness, while feta cheese adds a salty bite. The candied pecans provide a touch of sweetness and a satisfying crunch.
The bed of leafy greens keeps things light and fresh, while chopped cucumbers add a cool, refreshing element. Overall, the textures are a delightful mix of crisp greens, chewy dried fruit, and crunchy nuts and seeds.
directions
- In a big salad bowl, combine the spring mix or arugula, dried cranberries, pumpkin seeds, candied pecans, and feta cheese. Toss greens and toppings together.
- Add the chopped cucumbers to the bowl.
- In a separate bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, and maple syrup with a wire whisk. (For a thicker dressing, use a 2:1 ratio of olive oil to balsamic vinegar.)
- If using a jar, secure the lid and shake vigorously to emulsify the dressing.
- Drizzle the desired amount of maple vinaigrette over the salad.
- Toss gently in the large salad bowl to coat all ingredients. Top with black pepper and sea salt if desired.
- Serve the cranberry feta salad immediately in the serving bowl or in individual bowls.
expert tips & tricks
- Toast the pumpkin seeds for an extra nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
- For a more substantial salad, add cooked chicken or grilled shrimp.
- If you don’t have candied pecans, you can substitute chopped walnuts for a walnut salad or almonds for an almond salad.
- Top the cranberry feta salad with crisp apples, sliced apples, cherry tomatoes, red onion, green onion, sweet cranberries, a combination of cranberries and rasins, or pine nuts for a new twist.
- Add a teaspoon dijon mustard and a teaspoon ground dried garlic to the dressing for a more savory taste.
- Add a tablespoon honey to the dressing for a sweet flavor.
- Use a greek salad dressing for a traditioal feta salad taste.
- Add pear slices to this simple salad to create a savory pear salad with a sweet dressing. I like to slice the pears really thin!
how to serve, store and meal prep
Store extra dressing in an air tight container or a zip lock back or freezer safe bag in the fridge for up to 3 days.
Serve this cranberry feta salad right after dressing it for the best flavor and texture. Leftovers can be stored in the fridge in an airtight container for up to 2 days. However, the candied pecans and cucumbers might lose some of their crispness. Store dressing separately as to not get a soggy salad.
Freezing the cranberry feta salad is not recommended for this salad as the dressing and feta cheese may separate.
For meal prep, assemble the cranberry feta salad without dressing in individual containers. Store the dressing separately. When ready to eat, toss the salad with desired dressing and enjoy!
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Cranberry Feta Salad Recipe (Gluten free)
Ingredients
- 2-3 cups Spring mix or arugula your preference
- 1/4 cup dried cranberries
- 3 tablespoons pumpkin seeds
- 1/4 cup candied pecans chopped
- 3 tablespoons fat free feta cheese or dairy free sub
- 1 cup cucumbers chopped
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup sugar-free option available
Instructions
- In a large bowl, combine the spring mix or arugula, dried cranberries, pumpkin seeds, candied pecans, and feta cheese.
- Add the chopped cucumbers to the bowl.
- In a separate bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, and maple syrup. (For a thicker dressing, use a 2:1 ratio of olive oil to balsamic vinegar.)
- If using a jar, secure the lid and shake vigorously to emulsify the dressing.
- Drizzle the desired amount of maple vinaigrette over the salad.
- Toss gently to coat all ingredients.
- Serve immediately and enjoy!
Nutrition
Love this recipe? You can sign up here to receive easy meal plans, exclusive new recipes and updates!
Leave a Reply