Cranberry Pomegranate Winter Salad Recipes

Last Winter I began to wonder why we don’t do more with natural whole cranberries. I started exploring recipes and found these whole sweetened cranberries that were fabulous in salads because they gave a burst of tartness and sweetness. Our customers loved the winter salad and broccoli salad pictured below and I added a chicken salad and kale & quinoa salad this year that our family loved. So if I can’t serve you in our own café, I can bring the café to you through our recipes.

To start with, see our recent post to make these sweetened whole berry cranberries. Be sure to save the cranberry infused simple syrup for iced tea or coffee: All of these recipes pair beautifully with our custom blended Cranberry Orange Tea that we can send you

Cranberry Pomegranate Chicken Salad

Ingredients (Serves 4-6 people)

  • 3 cups cooked, chopped chicken
  • 1/2 stalk of celery finely diced
  • 1tsp. finely diced onion (I prefer shallots or green onion)
  • 1/3 cup sweetened cranberries (see the link above to make these)
  • 1/4 cup pomegranate arils
  • 1/4 cup sliced almonds
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 Tbsp. yellow mustard
  • 1 tsp. tarragon
  • 1 Tbsp. orange zest
  • Salt & pepper to taste
Whole Cranberry Pomegranate Chicken Salad


  1. Cut cooked chicken into small bite size pieces and put into a large mixing bowl. Add finely chopped celery and onions and mix well.
  2. In a separate small bowl mix mayonnaise, Greek yogurt, mustard, spices, and orange zest and stir well until spices are blended.
  3. Add the sauce to the chicken and vegetables and stir well.
  4. Add sweetened cranberries, pomegranate arils, almonds and gently stir them in.
  5. Salt and Pepper to taste.

Cranberry Orange Kale & Quinoa Salad

Whole Cranberry Kale Quinoa Salad

Ingredients (Serves 6 people)

  • 3 cups chopped kale
  • 1 cup cooked and cooled quinoa
  • 2 cups blanched broccoli
  • 1tsp. finely diced onion
  • 3/4 cup sweetened cranberries (see the link at the top of the page for directions)
  • 1/3 cup pomegranate arils
  • 1/4 cup feta cheese
  • 1 Tbsp. orange zest
  • 2 segmented pieces of clementine
  • 1/3 cup golden raisins
  • Salt & pepper to taste
  • 1 cup orange vinaigrette (1/2 c fresh orange juice, 2Tbsp. balsamic vinegar, 2 Tbsp. olive oil, 1 Tbsp. Dijon mustard, 1Tbsp. honey, kosher salt & pepper)


  1. Make the orange vinaigrette by squeezing juice from 1-2 oranges into a bowl or cruet. You can substitute ready made OJ if you prefer. Add 2Tbsp. balsamic vinegar, 2 Tbsp. olive oil, 1Tbsp. honey and 1 Tbsp. Dijon mustard and mix well. Add salt and pepper to taste. I prefer kosher salt.
  2. Wash kale, remove the hard spine, and chop into small pieces.
  3. Finely chop broccoli and blanch by either placing in boiling water for 30 seconds or by putting it in the microwave for 1 minute. Remove broccoli from the hot water and immediately immerse in ice and cold water.
  4. Finely chop 1 tsp. of onion. I prefer shallots, green onion or leeks for a milder flavor.
  5. Mix together kale, onion, broccoli, quinoa, and orange zest and stir in approximately 1 cup of the salad dressing.
  6. Add sweetened cranberries, pomegranate arils, orange segments, golden raisins and feta and stir together. Black raisins or currents are also fine. I originally left the raisins out but found that the tartness of the cranberries and oranges alongside the bitterness of the kale needed a little balance with some sweetness. You could also try a little chopped apple.

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Let us know if you try out these recipes and have any feedback. Post on social media and tag us @somscafe and we’ll send you a free sample of Cranberry Orange Tea while supplies last.

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