Save I threw this together one afternoon when I had a container of cranberry sauce taking up space in the fridge and no idea what to make for lunch. The idea of turning it into a vinaigrette felt risky, but the moment I tasted that sweet-tart dressing over cool pasta and chicken, I knew I'd stumbled onto something good. It's become my go-to whenever I need a meal that feels light but filling, and it uses up leftovers without tasting like leftovers at all.
I made this for a potluck once, and someone asked if I'd ordered it from a cafe. That made me laugh because I'd just been cleaning out my fridge an hour before. The cranberry vinaigrette surprised everyone, and I watched people go back for seconds even though there were a dozen other dishes on the table. It felt good to bring something that stood out without much effort.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette beautifully, and rinsing them in cold water after cooking keeps them from clumping together.
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves you time, just shred or dice it into bite-sized pieces.
- Cherry tomatoes: Halving them releases their juices into the salad, adding a fresh sweetness that balances the tangy dressing.
- Cucumber: Dice it small so it blends in with the pasta, and if it's watery, pat it dry with a towel first.
- Red bell pepper: It adds crunch and a hint of sweetness that plays nicely with the cranberry vinaigrette.
- Red onion: Chop it finely so you get the flavor without overpowering bites, and if it's too sharp, soak it in cold water for a few minutes.
- Baby spinach: Chopping it roughly helps it mix in without feeling like you're eating a separate salad on top of pasta.
- Leftover cranberry sauce: This is the heart of the vinaigrette, and chunky or smooth both work as long as you whisk it well.
- Extra-virgin olive oil: It smooths out the cranberry sauce and gives the dressing a silky texture that coats everything.
- Apple cider vinegar: The acidity cuts through the sweetness and makes the vinaigrette taste bright instead of heavy.
- Honey or maple syrup: Only add this if your cranberry sauce is very tart, otherwise the dressing can end up too sweet.
- Dijon mustard: It helps emulsify the vinaigrette and adds a subtle sharpness that deepens the flavor.
- Salt and black pepper: Season to taste after you toss everything together, because the cranberry sauce can vary in saltiness.
- Toasted pecans or walnuts: Toasting them for a few minutes brings out their richness and adds a satisfying crunch on top.
- Fresh parsley: A handful of chopped parsley brightens the whole dish and makes it look more polished.
Instructions
- Boil the pasta:
- Cook the rotini in salted water until it's just tender, then drain and rinse it under cold water. This stops the cooking and cools it down so the salad stays crisp.
- Combine the salad base:
- Toss the cooled pasta with chicken, tomatoes, cucumber, bell pepper, onion, and spinach in a big bowl. Mix gently so the vegetables stay intact and everything distributes evenly.
- Make the vinaigrette:
- Whisk the cranberry sauce, olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl until smooth. If it's too thick, add a splash of water to loosen it up.
- Dress the salad:
- Pour the vinaigrette over the salad and toss until every piece is coated. Taste it and adjust the seasoning if it needs more salt or a little extra vinegar.
- Garnish and serve:
- Sprinkle toasted nuts and parsley over the top just before serving. This keeps the nuts crunchy and the parsley fresh.
Save There was an evening when I packed this for dinner on a long drive, and eating it cold from a container in a parking lot somehow made it taste even better. The flavors had melded together, and the cranberry vinaigrette had soaked into the pasta just enough. It reminded me that good food doesn't need a fancy table to feel special.
Making It Your Own
I've swapped the chicken for chickpeas when I wanted something lighter, and it worked beautifully. Crumbled goat cheese or feta adds a creamy tang that pairs perfectly with the cranberry vinaigrette, and dried cranberries give you little bursts of sweetness if you want to lean into the cranberry theme. You can also toss in arugula instead of spinach for a peppery bite.
Storage and Make-Ahead Tips
This salad holds up well in the fridge for a day, but keep the vinaigrette separate if you're planning to store it longer. The vegetables stay crisper that way, and you can dress individual portions as you go. I've learned that toasting the nuts fresh each time keeps them from getting soft in the fridge.
Serving Suggestions
I've served this as a main dish for lunch or a light dinner, and it's filling enough on its own. It also works as a side at barbecues or potlucks, especially in warmer months when you want something cold and refreshing. A crisp Sauvignon Blanc or a fruity rosé cuts through the richness and complements the tartness beautifully.
- Serve it chilled or at room temperature depending on your mood and the weather.
- Double the vinaigrette recipe if you like your salads extra dressed or want leftovers for grain bowls.
- Toast extra nuts and keep them on hand for sprinkling over salads or roasted vegetables throughout the week.
Save This salad has become one of those recipes I make without thinking, and it never disappoints. It's proof that leftovers can turn into something you'd actually choose to eat, not just something you're trying to use up.
Recipe FAQs
- → How do I make the cranberry vinaigrette?
Whisk together leftover cranberry sauce, olive oil, apple cider vinegar, Dijon mustard, salt, pepper, and honey or maple syrup until smooth and emulsified.
- → Can I prepare this salad ahead of time?
Yes, you can make the salad up to one day in advance. Keep the vinaigrette separate until just before serving to maintain freshness.
- → What can I use as a vegetarian protein alternative?
For a vegetarian version, omit the chicken and add chickpeas or feta cheese for a boost of protein and flavor.
- → Which nuts work best as garnishes?
Toasted pecans or walnuts provide a nice crunch and complement the tartness of the vinaigrette well.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a fruity rosé balances the tart and tangy notes of the cranberry vinaigrette nicely.
- → How should I cook the pasta for this salad?
Cook rotini pasta in salted boiling water until al dente, then drain and rinse under cold water to cool before combining with other ingredients.