This Cranberry Clementine Salsa, paired with smashed avocado and a sliced baguette makes a simple, festive holiday appetizer!
Hi Friends!
Time for another fun recipe group post. Today we’re sharing our love for cranberries. Fresh, dried, doesn’t matter- all delicoius. Wait til you see some of the deliciousness my blogging pals came up with!
But first, let’s talk about this salsa. It’s a bit non-traditional, but I promise you it’s worth a try. It’s the perfect balance of tart. sweet and spicy. The fresh cranberries are definitely tart, but the other fruit helps add sweetness and the combination works really well together.
I served mine on little avocado toasts but you could also serve with chips or even use it as a topping for meat or fish! Take advantage of the red and green color combo and serve this at your next holiday party!
Here’s how you make it:
PrintCranberry Clementine Salsa
This Cranberry Clementine Salsa, paired with smashed avocado and a sliced baguette makes a simple, festive holiday appetizer!
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
- 1.5 cups fresh cranberries
- 1/2 cup apple slices
- 6–8 clementines, peeled & segments cut in half or thirds
- 1/2 cup onion, diced
- 1–2 jalapeno or serrano peppers, minced (based on spice preference)
- 3 Tbsp fresh cilantro, minced
- 1/2 cup pomegranate arils
- 1–2 Tbsp sugar (optional, depending on desired sweetness)
- avocado + baguette for serving, optional
Instructions
- In a food processor, pulse cranberries and apples until chopped, then transfer to a bowl.
- Add remaining ingredients, except sugar, and mix well.
- Taste and add sugar if desired to sweeten.
- Slice baguette into thin slices. Toast slices if desired.
- Spread with mashed avocado and top with salsa.
Notes
Feel free to leave out pomegranate or apple if desired.
This salsa is pretty easy to customize. You can leave out the peppers if you don’t want it spicy. You can also leave out the pomegranate or apples if you want! I left the apples out the first time but liked the addition the second time! You can also choose to toast the baguette slices or not. It’s great either way!
Happy munching!
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Now it’s time to check out what my friends made!
Sarah made these cookies that would be great for the holidays!
Cranberry Orange Thumbprint Cookies
Julia worked her magic & has me drooling over a salad!
Cranberry Kale Salad with Roasted Pecans & Feta
Arman made a snack perfect for my upcoming roadtrip!
No Bake Berry Bliss Balls
If you’re looking for a healthier cookie, Alexis has you covered!
Cranberry Chocolate Protein Cookies
Kylie’s got your party drink under control:
Non-Alcoholic Winter Sangria
Enjoy!
–Lindsay–
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How do you come up with these magical combos!! I wish I had that kind of talent xo C
What a great idea! I just bought 5lbs of clementines and I’m getting bored just eating them plain!
What a fun idea. I tend to just eat clementines straight and never think to make anything with them!
same! it was fun to put them to use 🙂
I’m a huge fan of cranberry juice (cramps begone!) but all of these look delicious!
I hope your upcoming road trip is to come to LA.
Your salsa sounds amazing and would go well with your pulled pork which you tease us with on snap.
Perfect timing, I have 3 bags of fresh cranberries in my fridge that I was trying to find new ways to use 🙂 These all look great but I am really in love with the salsa.
hope you loved it! it was a fun change!
Lindsay,
This salsa looks wonderfully fresh–a great way to perk up winter foods using what’s seasonally available. I’m still working my way through the case of Band Fruit Fundraiser citrus and have some tangelos that I think would sub in just fine for the clementines.
Thanks!
oh yay! hope it was a hit!
I am a total cranberry fanatic, so I guess I was bound to love this recipe. But the flavors would convince even someone who didn’t start off with a predilection to love it. Bravo.