Save One afternoon in late November, I found myself staring at three jars of leftover cranberry sauce in the fridge, wondering what on earth to do with them. My sister had mentioned tossing cranberry into a vinaigrette once, and I thought she was joking. But there I was, boiling pasta and whisking cranberry sauce with olive oil, half-expecting it to turn into a disaster. Instead, the kitchen filled with this sweet-tart aroma that made me actually excited about lunch.
I made this for a potluck once, mostly because I had chicken to use up and no real plan. My friend took one bite and asked if I'd catered it. I laughed and told her it was just leftovers and a hunch. She went back for seconds, then thirds, and I realized this salad had become my quiet kitchen victory.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette beautifully, and rinsing them in cold water after cooking stops them from clumping together in the bowl.
- Cooked chicken breast: Shredded works better than cubed because it mingles with the vegetables instead of sitting on top like an afterthought.
- Cherry tomatoes: Halve them so their juices blend into the dressing, adding little bursts of sweetness that balance the tang.
- Cucumber: I peel mine halfway for texture, leaving some skin on so it doesn't turn mushy if the salad sits overnight.
- Red bell pepper: It adds crunch and a subtle sweetness that plays nicely with the cranberry without competing.
- Red onion: Chop it fine and rinse it under cold water for a few seconds if you want the flavor without the bite.
- Baby spinach: Roughly chop it so it integrates instead of wilting into sad clumps at the bottom of the bowl.
- Leftover cranberry sauce: This is the heart of the vinaigrette, smooth or chunky both work, just whisk it well so it emulsifies.
- Extra-virgin olive oil: Use something you'd drizzle on bread, the flavor comes through and makes the dressing taste alive.
- Apple cider vinegar: It sharpens the cranberry and keeps the dressing from feeling too sweet or flat.
- Honey or maple syrup: Only add this if your cranberry sauce is mouth-puckeringly tart, otherwise skip it entirely.
- Dijon mustard: It helps the oil and vinegar stick together and adds a gentle warmth that rounds out the dressing.
- Toasted pecans or walnuts: Toast them in a dry skillet until fragrant, they add richness and a satisfying crunch.
- Fresh parsley: A handful of this brightens everything and makes the salad look like you tried, even when you didn't.
Instructions
- Cook the pasta:
- Boil the rotini in salted water until it's just tender, then drain and rinse it under cold water until it's completely cool. This stops the cooking and keeps the pasta from turning gummy when you toss it later.
- Combine the salad base:
- Toss the cooled pasta, chicken, tomatoes, cucumber, bell pepper, onion, and spinach in a large bowl. Use your hands if you want, it's faster and you can feel when everything's evenly mixed.
- Make the vinaigrette:
- Whisk the cranberry sauce, olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until it's smooth and glossy. If it feels too thick, add a teaspoon of water and whisk again.
- Dress the salad:
- Pour the vinaigrette over the salad and toss gently with tongs or a big spoon until every piece is lightly coated. Don't drown it, you want the dressing to cling, not pool.
- Adjust and garnish:
- Taste a forkful and add more salt, pepper, or vinegar if it needs it. Sprinkle the toasted nuts and parsley on top just before serving so they stay crisp.
Save The first time I packed this for lunch, a coworker leaned over and said it smelled like Thanksgiving in a good way. We ended up talking about leftovers and family dinners, and I realized this salad had become more than just a way to use up cranberry sauce. It was a conversation starter, a little piece of comfort that traveled well and tasted like care.
How to Store and Serve This Salad
This salad keeps in an airtight container in the fridge for up to two days, though the spinach will soften slightly over time. I like to pack the vinaigrette separately in a small jar and toss it in right before eating so everything stays crisp. If you're serving it at a gathering, let it sit at room temperature for about fifteen minutes before putting it out, the flavors open up and the dressing loosens just enough to coat everything evenly again.
Swaps and Variations Worth Trying
If you don't have chicken, swap in chickpeas or white beans for a vegetarian version that's just as satisfying. Crumbled goat cheese or feta adds a creamy tang that plays beautifully with the cranberry, and dried cranberries give you little pockets of sweetness if you want to lean into the theme. I've also used arugula instead of spinach when I wanted a peppery bite, and it worked perfectly.
What to Serve Alongside
This salad is hearty enough to stand alone, but it shines next to a simple soup or a slice of crusty bread with good butter. I've served it with roasted vegetables and grilled chicken thighs when I wanted a bigger spread, and it held its own without competing. A chilled glass of Sauvignon Blanc or a fruity rosé cuts through the richness and complements the tartness of the vinaigrette in a way that feels effortless.
- Add a handful of arugula for a peppery kick that contrasts with the sweetness.
- Swap rotini for bowtie or penne if that's what you have on hand, just rinse it well.
- Double the vinaigrette and keep extra in the fridge for drizzling on roasted vegetables or grain bowls later in the week.
Save This salad has become my answer to what to make when I want something fresh, filling, and a little unexpected. It's the kind of dish that makes you look forward to leftovers, and I hope it brings you the same quiet satisfaction it's brought me.
Cooking Q&A
- → How do I make the vinaigrette smooth?
Whisk cranberry sauce with olive oil, apple cider vinegar, Dijon mustard, and honey until fully emulsified for a smooth texture.
- → Can I prepare this ahead of time?
Yes, make the salad a day ahead keeping the vinaigrette separate to preserve freshness and prevent sogginess.
- → What pasta is best for this salad?
Rotini or similar short pasta shapes hold the vinaigrette well and blend nicely with the other ingredients.
- → Are there good substitutes for chicken?
Chickpeas or crumbled goat cheese provide excellent vegetarian alternatives while maintaining protein and flavor.
- → What nuts work best as garnishes?
Toasted pecans or walnuts add a satisfying crunch and complement the cranberry vinaigrette beautifully.
- → How should I adjust seasoning after tossing?
Taste the salad and add salt, pepper, or a drizzle of apple cider vinegar if needed to balance flavors before serving.