35+ Tasty Friday Paleo Cranberry Recipes to Savor the Weekend

When the end of the workweek rolls around, the promise of delicious, nutritious food can be the perfect way to kick off the weekend.

For those following a Paleo lifestyle, finding recipes that align with your diet can be a challenge, especially when looking for something seasonal and festive.

hat’s where cranberries come in! Packed with antioxidants and natural tartness, these vibrant berries add a pop of flavor to any dish.

Whether you’re planning a cozy dinner at home, hosting friends, or just meal-prepping for the week ahead, we’ve rounded up 35+ Friday-worthy Paleo cranberry recipes that are sure to delight.

From savory entrees to decadent desserts, this collection celebrates the versatility and health benefits of cranberries while keeping your Paleo goals in check.

35+ Tasty Friday Paleo Cranberry Recipes to Savor the Weekend

As the week comes to a close, these 35+ Paleo cranberry recipes offer the perfect blend of nutrition, taste, and versatility to help you unwind and indulge without compromise.

Whether you’re craving something savory like a cranberry-glazed roast or have a sweet tooth for a guilt-free dessert, there’s something in this list to suit your Friday mood.

Packed with wholesome ingredients and bursting with the flavor of fresh cranberries, these recipes prove that healthy eating can be vibrant and exciting.

Try one (or a few!) this Friday and start your weekend on a delicious note.

Cranberry-Orange Paleo Chicken Salad

This tangy and refreshing cranberry-orange chicken salad is the perfect low-carb, paleo-friendly lunch. The sweetness of fresh cranberries is complemented by the citrusy brightness of orange zest, making it a delightful option for meal prep or a quick Friday treat. Packed with protein and healthy fats, this salad is as nourishing as it is delicious.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1/2 cup fresh cranberries, chopped
• 1/4 cup celery, finely chopped
• 2 tbsp orange juice (freshly squeezed)
• 1 tsp orange zest
• 1/2 cup paleo-friendly mayonnaise
• 1/4 cup chopped walnuts (optional)
• Salt and pepper, to taste
• Lettuce leaves, for serving

Instructions:

1. In a large bowl, combine the shredded chicken, chopped cranberries, and celery.
2. In a small bowl, mix together the mayonnaise, orange juice, and orange zest until well combined.
3. Pour the dressing over the chicken mixture and toss until evenly coated.
4. Add walnuts if desired and season with salt and pepper.
5. Serve chilled in lettuce wraps or over a bed of greens.

This cranberry-orange chicken salad is a flavorful, nutrient-packed dish that’s perfect for a paleo lunch. The bright flavors of orange and cranberry keep things exciting while staying low-carb and keto-friendly. Prepare it ahead of time for a hassle-free Friday meal that feels gourmet.

Cranberry Turkey Lettuce Wraps with Avocado Sauce

Enjoy the savory and tart flavors of these cranberry turkey lettuce wraps, paired with a creamy avocado sauce. This paleo and keto-friendly recipe is a fantastic way to use up leftover turkey or to enjoy a light yet satisfying lunch. The crisp lettuce complements the bold flavors, making it a perfect Friday treat.

Ingredients:

• 1 lb ground turkey
• 1/2 cup fresh cranberries, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Large lettuce leaves (e.g., romaine or butter lettuce)

Avocado Sauce:

• 1 ripe avocado
• 2 tbsp fresh lime juice
• 1/4 cup coconut milk
• Salt, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant.
2. Add the ground turkey and cook until browned, breaking it up with a spoon.
3. Stir in the cranberries, thyme, salt, and pepper. Cook for another 3–5 minutes, until the cranberries soften.
4. In a blender or food processor, blend avocado, lime juice, coconut milk, and salt until smooth.
5. Spoon the turkey mixture into lettuce leaves and drizzle with the avocado sauce.

These cranberry turkey lettuce wraps are an excellent choice for a light and flavorful paleo lunch. The combination of tart cranberries, savory turkey, and creamy avocado creates a satisfying and healthy dish to power through your Friday.

Paleo Cranberry-Almond Power Bowls

Power through your day with these paleo cranberry-almond bowls, packed with wholesome ingredients like roasted vegetables, cranberries, and a tahini dressing. This nutrient-dense dish is not only delicious but also low-carb, keto-friendly, and ideal for a Friday lunch that keeps you energized.

Ingredients:

• 2 cups roasted Brussels sprouts, halved
• 1 cup roasted butternut squash, cubed
• 1/2 cup fresh cranberries
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• Salt and pepper, to taste

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp water
• 1 clove garlic, minced
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread Brussels sprouts, butternut squash, and cranberries on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, stirring halfway through.
2. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt to make the dressing.
3. Divide the roasted vegetables among bowls, top with sliced almonds, and drizzle with tahini dressing.

These paleo cranberry-almond power bowls are a delightful way to enjoy a colorful, nutrient-rich meal. The roasted vegetables and cranberries bring a balance of sweet and savory, while the almonds add a satisfying crunch. Perfect for a low-carb Friday lunch that

Cranberry-Coconut Paleo Energy Bites

These cranberry-coconut energy bites are a no-cook, grab-and-go option for a paleo-friendly lunch or snack. Packed with dried cranberries, nuts, and coconut, they deliver a sweet yet tangy flavor and an energizing boost to power through your Friday. Low-carb and keto-approved with the right ingredients, these bites are easy to make and perfect for meal prep.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup dried unsweetened cranberries (finely chopped)
• 2 tbsp coconut oil
• 2 tbsp almond butter
• 1 tsp vanilla extract
• 1–2 tbsp keto-friendly sweetener (optional)

Instructions:

1. In a food processor, combine shredded coconut, almond flour, and dried cranberries. Pulse until well mixed.
2. Add coconut oil, almond butter, vanilla extract, and sweetener (if using). Blend until the mixture forms a sticky dough.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the bites on a plate or tray and refrigerate for at least 20 minutes to set.
5. Store in an airtight container in the refrigerator for up to a week.

These cranberry-coconut paleo energy bites are a fantastic Friday treat for those seeking a quick and nutritious option. Their sweet and tangy flavor, combined with a satisfying texture, makes them a guilt-free indulgence that aligns with your low-carb and paleo lifestyle.

Cranberry-Basil Zucchini Noodles with Chicken

This refreshing and savory dish pairs zesty cranberries with fresh basil and zucchini noodles, creating a light, flavorful paleo lunch. Tossed with tender chicken and a tangy vinaigrette, this recipe is both keto-friendly and satisfying, making it perfect for a guilt-free Friday meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cooked chicken breast, shredded or sliced
• 1/2 cup fresh cranberries, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat 1 tbsp olive oil over medium heat and lightly sauté the zucchini noodles for 1–2 minutes. Remove and set aside.
2. In the same skillet, add the remaining olive oil and garlic. Cook until fragrant, then add the cranberries and cook for 2–3 minutes until softened.
3. In a large bowl, toss together the zucchini noodles, chicken, cranberries, and basil.
4. Drizzle with apple cider vinegar and season with salt and pepper to taste.
5. Serve warm or chilled.

This cranberry-basil zucchini noodle dish is a fresh and flavorful way to enjoy a low-carb, paleo-friendly lunch. With its tangy cranberries, fragrant basil, and hearty chicken, it’s a delicious choice for a light yet satisfying Friday meal.

Cranberry-Pecan Cauliflower Rice Bowl

Elevate your paleo lunch game with this cranberry-pecan cauliflower rice bowl. The dish combines the nutty crunch of pecans, the tartness of fresh cranberries, and the fluffy texture of cauliflower rice, all tied together with warm spices. This low-carb, keto-friendly meal is a comforting yet vibrant option for a healthy Friday lunch.

Ingredients:

• 2 cups cauliflower rice
• 1/2 cup fresh cranberries, halved
• 1/4 cup pecans, chopped
• 2 tbsp coconut oil
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• Salt, to taste
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add cauliflower rice and cook for 5–7 minutes, stirring occasionally.
2. Add the cranberries, pecans, cinnamon, nutmeg, and salt. Stir well to combine and cook for another 3–4 minutes until the cranberries soften.
3. Remove from heat and garnish with fresh parsley.
4. Serve warm as a main dish or alongside your favorite paleo protein.

This cranberry-pecan cauliflower rice bowl offers a delightful balance of sweet, savory, and nutty flavors. It’s a comforting dish that’s light yet filling, making it an excellent choice for a low-carb, paleo-friendly Friday lunch that doesn’t compromise on taste.

Cranberry-Sage Pork Meatballs

These cranberry-sage pork meatballs bring together the earthy flavors of sage and the tangy sweetness of cranberries, making them a standout option for a paleo and keto-friendly lunch. Perfect as a main dish or as part of a salad, these meatballs are easy to prepare and packed with protein and flavor, making your Friday lunch both delicious and satisfying.

Ingredients:

• 1 lb ground pork
• 1/2 cup fresh cranberries, finely chopped
• 1/4 cup almond flour
• 1 egg
• 2 tbsp fresh sage, finely chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil (for frying)

Instructions:

1. In a large bowl, combine ground pork, cranberries, almond flour, egg, sage, garlic, salt, and pepper. Mix until well combined.
2. Roll the mixture into small meatballs, about 1 inch in diameter.
3. Heat coconut oil in a skillet over medium heat. Add the meatballs and cook for 3–4 minutes per side until golden brown and cooked through.
4. Serve warm with a side salad or over cauliflower rice.

These cranberry-sage pork meatballs are a flavorful, protein-packed option for a paleo lunch. The fresh herbs and cranberries add complexity to the dish, making it a perfect way to end your week on a delicious and nutritious note.

Cranberry-Cashew Paleo Slaw

This refreshing cranberry-cashew slaw is a crunchy, tangy, and sweet dish that’s perfect for a light and healthy paleo lunch. Made with vibrant cabbage, fresh cranberries, and toasted cashews, it’s tossed in a creamy, dairy-free dressing for a satisfying, low-carb meal. Perfect for Fridays when you want something easy and energizing!

Ingredients:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup fresh cranberries, sliced
• 1/4 cup toasted cashews
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard (paleo-approved)
• 1 tsp raw honey or keto-friendly sweetener (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine green and purple cabbage, cranberries, and cashews.
2. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and honey (if using). Season with salt and pepper.
3. Pour the dressing over the slaw and toss until evenly coated.
4. Serve immediately or chill for 15–20 minutes for flavors to meld.

This cranberry-cashew slaw is a vibrant and nutritious addition to your paleo lunch menu. The crunchiness of the cabbage and cashews, paired with the tart cranberries and creamy dressing, makes it a refreshing choice for a light Friday meal.

Cranberry-Stuffed Avocados with Bacon

Elevate your paleo lunch game with these cranberry-stuffed avocados, topped with crispy bacon. This recipe combines creamy avocado with tart cranberries and the savory crunch of bacon for a flavor-packed, low-carb dish that’s quick to prepare. A perfect Friday indulgence without breaking your paleo or keto diet!

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cup fresh cranberries, chopped
• 2 tbsp red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 slices of bacon, cooked and crumbled
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix cranberries, red onion, parsley, olive oil, and lemon juice. Season with salt and pepper.
2. Spoon the cranberry mixture into the hollowed centers of the avocado halves.
3. Top each avocado half with crumbled bacon.
4. Serve immediately as a light and flavorful lunch.

These cranberry-stuffed avocados with bacon are a delightful mix of creamy, tangy, and savory flavors. Quick to make and packed with nutrients, they’re a perfect paleo-friendly option for a satisfying Friday lunch.

Cranberry-Balsamic Salmon Bowls

These cranberry-balsamic salmon bowls are a flavorful, nutrient-packed paleo and keto-friendly lunch option. The richness of the salmon is perfectly balanced by the tartness of cranberries and the sweetness of balsamic vinegar. Paired with a bed of greens or cauliflower rice, this dish is a satisfying way to wrap up your week with a healthy and delicious meal.

Ingredients:

• 2 salmon fillets (4–6 oz each)
• 1/2 cup fresh cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey or keto-friendly sweetener (optional)
• 2 cups mixed greens or cauliflower rice
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the baking sheet and season with salt and pepper.
3. In a small saucepan, combine cranberries, balsamic vinegar, olive oil, and honey (if using). Cook over medium heat until cranberries soften and the mixture thickens slightly, about 5 minutes.
4. Spoon the cranberry-balsamic glaze over the salmon fillets.
5. Bake for 12–15 minutes or until the salmon is cooked through.
6. Serve over mixed greens or cauliflower rice.

This cranberry-balsamic salmon bowl is a perfect balance of flavors and textures, making it a standout choice for a paleo lunch. The tangy glaze complements the rich salmon, creating a dish that’s both wholesome and indulgent.

Cranberry-Ginger Beef Stir-Fry

This cranberry-ginger beef stir-fry is a zesty and satisfying paleo-friendly meal that’s perfect for Friday lunches. The tender beef pairs beautifully with the tartness of cranberries and the warm spice of fresh ginger. Quick to make and loaded with nutrients, this stir-fry is a flavorful way to keep your energy up for the rest of the day.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1/2 cup fresh cranberries, halved
• 1 small red bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp coconut oil
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add the beef slices and stir-fry for 2–3 minutes until browned. Remove from skillet and set aside.
3. In the same skillet, add garlic, ginger, cranberries, bell pepper, and onion. Stir-fry for 3–4 minutes until vegetables soften and cranberries release some juices.
4. Return the beef to the skillet, add coconut aminos, and toss to combine. Cook for another 2–3 minutes.
5. Serve immediately on its own or over cauliflower rice.

This cranberry-ginger beef stir-fry is a quick, flavorful meal that’s both paleo and keto-friendly. The bold flavors of ginger and cranberries make it a unique and delicious choice for your Friday lunch.

Cranberry-Kale Sweet Potato Hash

This cranberry-kale sweet potato hash is a hearty and colorful paleo lunch that’s perfect for Fridays. The natural sweetness of the sweet potatoes is complemented by the tartness of cranberries and the earthy flavor of kale. Topped with an optional fried egg, this dish is a satisfying and nutrient-dense meal to end your week on a healthy note.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh cranberries
• 2 cups chopped kale
• 1 small onion, diced
• 2 tbsp coconut oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fried eggs (optional, for topping)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8–10 minutes, stirring occasionally, until tender.
2. Add the onion and cook for another 2–3 minutes until softened.
3. Stir in the cranberries, kale, smoked paprika, salt, and pepper. Cook for 3–4 minutes until the kale wilts and cranberries soften.
4. If desired, top with fried eggs for added protein.
5. Serve warm as a hearty paleo-friendly lunch.

This cranberry-kale sweet potato hash is a delicious and satisfying way to incorporate vibrant flavors into your lunch. With its mix of sweet, tart, and savory elements, it’s a nourishing meal that aligns perfectly with your paleo and keto lifestyle.

Cranberry-Lemon Herb Shrimp Skewers

These cranberry-lemon herb shrimp skewers are a light, flavorful, and paleo-friendly lunch that’s quick to prepare and perfect for Fridays. The tartness of cranberries pairs beautifully with the fresh herbs and zesty lemon, giving the shrimp a vibrant and refreshing taste. Serve with a side of greens or cauliflower rice for a complete low-carb meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup fresh cranberries, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, combine cranberries, parsley, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Toss with shrimp until well coated.
3. Thread the shrimp onto skewers and grill for 2–3 minutes per side until cooked through.
4. Serve immediately with your favorite paleo-friendly side.

These cranberry-lemon herb shrimp skewers are a perfect choice for a refreshing and light paleo lunch. The citrusy, herby flavors paired with tender shrimp create a satisfying dish that’s ideal for a healthy end to the week.

Cranberry-Spiced Turkey Patties

These cranberry-spiced turkey patties are a savory and slightly sweet dish, perfect for a paleo and keto-friendly lunch. Infused with warm spices and tangy cranberries, they’re flavorful, easy to make, and versatile. Enjoy them as is or serve them on a bed of greens for a complete meal.

Ingredients:

• 1 lb ground turkey
• 1/2 cup fresh cranberries, chopped
• 1/4 cup almond flour
• 1 egg
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1 tbsp coconut oil

Instructions:

1. In a large bowl, combine ground turkey, cranberries, almond flour, egg, cinnamon, cumin, nutmeg, salt, and pepper. Mix until well combined.
2. Shape the mixture into small patties.
3. Heat coconut oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side until golden brown and cooked through.
4. Serve warm with your favorite paleo-friendly sides.

cranberry-spiced turkey patties are a warm and comforting option for lunch, offering a delightful mix of spices and tart cranberry flavors. They’re a perfect make-ahead meal to keep your Friday lunches both healthy and delicious.

Cranberry-Cucumber Avocado Salad

This cranberry-cucumber avocado salad is a refreshing and creamy paleo-friendly lunch that’s perfect for light Fridays. Packed with fresh ingredients like cucumber, avocado, and cranberries, it’s tossed in a tangy lemon dressing for a flavorful, low-carb meal that’s quick and easy to prepare.

Ingredients:

• 1 large cucumber, diced
• 1 ripe avocado, diced
• 1/2 cup fresh cranberries, halved
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cucumber, avocado, cranberries, and dill.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately as a light and refreshing lunch.

This cranberry-cucumber avocado salad is a vibrant and nutrient-rich option for a paleo lunch. The crisp cucumbers, creamy avocado, and tart cranberries are perfectly balanced by the tangy lemon dressing, making it a simple yet satisfying way to stay healthy and energized.

Note: More recipes are coming soon