Recipe: Cran-Chevre Salad

For this palate cleansing side dish, replace the typical large amount of added sugar with a tablespoon or so of agave, honey, or maple syrup. Balance with protein and healthy fats, like nuts and goat cheese. The colorful variety of fruits provide a rich source of phytonutrients (immune systems of the plants), which offer an anti-inflammatory boost.

Servings: 8


  • 1 lb. bag fresh cranberries
  • 1 whole orange (with peel), cut into chunks
  • 1 peeled orange, cut into chunks
  • 1 apple, cored and quartered
  • 1/2 cup canned or 1 cup fresh pineapple
  • 1 tablespoon honey or other sweetener of choice
  • 1/2 teaspoon cinnamon
  • 5 ounces Chevre (goat) cheese, crumbled (optional)
  • 1/4 cup chopped walnuts (optional) 


In a food processor (not blender), pulse cranberries until diced. Add remaining fruits one at a time, pulsing to combine well. Slowly add agave and cinnamon, pausing to taste for desired sweetness and spice. Transport fruit to a mixing bowl and gently stir in crumbled goat cheese and walnuts. Refrigerate until ready to serve.

This content was adapted from Zakim’s Kitchen: Healthier Spins on Holiday Favorites, an event by the Leonard P. Zakim Center for Integrative Therapies and Healthy Living at Dana-Farber. The event was also sponsored by the Friends of Dana-Farber.

Get more nutrition tips and information from Nutrition Services at Dana-Farber/Brigham and Women’s Cancer Center.