Cranberry-Grain Salad Recipe | Vegetarian Times Skip to main content

Cranberry-Grain Salad

30 minutes or lessLynette Jenkins created this recipe as a wholesome and slightly sweet accompaniment to Thanksgiving dinner. “I love the mixture of textures and flavors,” says Lynette, “and so does my family.”



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3 cups cooked kasha
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½ cup chopped walnuts (2 oz.)
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½ cup dried cranberries
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2 medium stalks celery, chopped (about ¾ cup)
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¼ cup sunflower seeds (dry-roasted or raw)
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3 scallions (white and light green parts), chopped (¼ cup)

Ingredient Set Name: 



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¼ cup olive oil, preferably extra-virgin
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¼ cup honey
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2 tsp. fresh lemon juice
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½ tsp. ground cinnamon
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½ tsp. ground cumin
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¼ tsp. grated nutmeg


  1. In medium bowl, mix cooked kasha, walnuts, cranberries, celery, sunflower seeds and scallions.
  2. Make dressing: In small bowl, mix all ingredients. Pour dressing over salad and toss to coat. Season to taste with salt and freshly ground pepper. Serve right away or cover and refrigerate overnight. Garnish with mint leaves before serving.

Nutrition Information: 

60 g
Total Fat: 
11 g
Saturated Fat: 
1 g
36 g
0 mg
16 mg
2 g
0 g
10 Servings

Comments on this Recipe

I've made this salad MANY times since I copied it from the November, 2001 issue. It's very flexible. Sometimes I substitute wheat berries or quinoa (red) for the kasha. I also sometimes substitute dried cherries for the cranberries; and I often add crumbled goat cheese. Maple syrup is also a tasty alternative to the honey in the dressing. This is an excellent recipe and I often take it to parties...where there is nothing left at the end of the evening.