18g Protein Cranberry Salad Recipe
This 18g protein cranberry salad proves salads can be sharp, confident, and emotionally stimulating.
Tart berries bring attitude, crunch behaves responsibly, and protein keeps standards high.
Make this when light meals demand backbone, not apologies.
18g Protein Cranberry Salad Recipe
A vibrant, high-protein vegan cranberry salad balancing sweet-tart flavors, crunch, and plant protein for a satisfying meal.
Ingredients
For the Salad
- Mixed salad greens: 3 cups
- Dried cranberries unsweetened: ⅓ cup
- Cooked chickpeas: 1 cup
- Firm tofu pan-seared and cubed: 150 g
- Cucumber sliced: ½ cup
- Red onion thinly sliced: 2 tbsp
- Pumpkin seeds: 2 tbsp
For the Dressing
- Olive oil: 1½ tbsp
- Lemon juice: 1 tbsp
- Maple syrup: 1 tsp
- Dijon mustard: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
Instructions
- Add salad greens to a large mixing bowl.
- Top with cranberries, chickpeas, tofu, cucumber, onion, and pumpkin seeds.
- Whisk olive oil, lemon juice, maple syrup, mustard, salt, and pepper until smooth.
- Pour dressing over salad just before serving.
- Toss gently until everything coats evenly.
- Serve immediately for best texture.
Notes
Nutritional Values (Per Serving)
- Calories: 330 kcal
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 18 g
Vitamins & Minerals (Per Serving)
- Iron: 26%
- Vitamin C: 35%
- Magnesium: 20%
- Zinc: 18%
- Potassium: 22%
Additional Notes / Tips
Add toasted walnuts for depth, swap chickpeas with lentils for variation, or chill briefly when serving feels ceremonial.
