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%
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.