25+ Flavorful Sunday Paleo Cranberry Recipes for a Healthy Feast

Sundays are all about winding down, enjoying good food, and spending quality time with loved ones.

What better way to elevate your Sunday meals than by incorporating the vibrant, tangy, and slightly sweet flavor of cranberries into your menu?

Cranberries, while often associated with holiday dishes, can seamlessly fit into any day of the week, especially when paired with wholesome, paleo-friendly ingredients.

This collection of over 25 paleo cranberry recipes is perfect for filling your Sunday table with a mix of refreshing, hearty, and nutritious dishes that suit every taste preference.

From breakfast muffins that brighten your morning to savory mains and sides, and even indulgent desserts, these recipes will help you make the most out of the weekend in the healthiest way possible.

25+ Flavorful Sunday Paleo Cranberry Recipes for a Healthy Feast

With these 25+ paleo cranberry recipes, your Sunday meals are sure to be filled with flavor, nutrients, and comfort.

Cranberries are versatile, adding both sweet and tart notes to your dishes, elevating everything from hearty mains to light salads and even baked goods.

Whether you’re looking for a quick breakfast option, a show-stopping dinner, or a healthy dessert, there’s a cranberry recipe here that will hit the spot.

Embrace the season, experiment with new flavor combinations, and make your Sundays memorable with dishes that are as delicious as they are nutritious.

Enjoy the balance of health and flavor with these paleo-friendly cranberry recipes, and turn your Sunday into a culinary celebration!

Paleo Cranberry Almond Salad

A refreshing and nutrient-dense salad perfect for a light Sunday brunch or as an accompaniment to your main meal. This dish combines tart cranberries with crunchy almonds and greens, all drizzled with a simple honey-lime vinaigrette for a balanced, zesty flavor.

Ingredients:

• 4 cups mixed baby greens (spinach, arugula, and kale)
• 1 cup fresh cranberries, halved
• 1/2 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup avocado, cubed
• 2 tbsp fresh parsley, chopped

For the Honey-Lime Vinaigrette:

• 2 tbsp extra-virgin olive oil
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. In a large salad bowl, combine the baby greens, cranberries, toasted almonds, red onion, avocado, and parsley.
2. In a small jar, whisk together the olive oil, honey, lime juice, sea salt, and black pepper until fully combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately, garnishing with extra parsley if desired.

The blend of sweet and tart flavors from the cranberries and honey-lime vinaigrette complements the crunch of the almonds and the smoothness of avocado. This salad is an excellent way to enjoy a light but satisfying dish that keeps the Sunday spirit alive. With minimal prep and clean, wholesome ingredients, this recipe is as quick as it is nourishing.

Paleo Cranberry Orange Muffins

Soft, fluffy, and subtly sweet, these paleo cranberry orange muffins make for a perfect Sunday breakfast or afternoon snack. With a zesty citrus flavor balanced by the tartness of cranberries, these muffins are sure to brighten your day.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1/2 cup fresh cranberries, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with parchment liners or grease with coconut oil.
2. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together eggs, honey, almond milk, vanilla extract, and orange zest until smooth.
4. Gradually add the wet ingredients to the dry, stirring until just combined. Gently fold in the chopped cranberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The cranberry orange combination in these muffins brings out the best of both flavors, creating a satisfying blend of sweetness and tartness with a hint of citrus. Perfect with a cup of black coffee or herbal tea, they make a delightful addition to any Sunday brunch.

Paleo Cranberry Chicken Skillet

This hearty paleo cranberry chicken skillet is an easy, one-pan meal that’s perfect for Sunday dinner. Juicy chicken thighs are paired with a cranberry reduction that’s both savory and slightly tangy, making it an ideal dish for those looking for something a little different.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup fresh cranberries
• 1/2 cup low-sodium chicken broth
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp coconut oil
• Salt and black pepper to taste

Instructions:

1. Season the chicken thighs with salt and black pepper. In a large skillet, heat the coconut oil over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes until golden brown. Flip and cook for an additional 3-4 minutes on the other side. Remove the chicken and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute. Stir in the cranberries, chicken broth, balsamic vinegar, and honey. Let the mixture simmer for 5-7 minutes until the cranberries start to break down and the sauce thickens.
3. Return the chicken to the skillet, spooning the cranberry sauce over the top. Sprinkle with fresh thyme leaves and cover the skillet. Reduce the heat to low and cook for an additional 10 minutes until the chicken is fully cooked through and infused with the cranberry flavor.
4. Serve hot, garnished with additional thyme if desired.

This dish makes the most of the tart cranberries’ versatility, combining them with savory chicken and a rich sauce. The result is a meal that feels like a special Sunday treat yet is straightforward enough for a weeknight dinner. The bold flavors and the fragrant aroma will fill your kitchen and bring a smile to your face.

Paleo Cranberry-Glazed Salmon

This paleo cranberry-glazed salmon is a simple yet sophisticated dish that pairs the rich, buttery texture of salmon with a sweet-tart cranberry glaze. Perfect for a Sunday dinner that’s both easy to make and impressive enough to serve to guests.

Ingredients:

• 4 salmon fillets
• 1 cup fresh cranberries
• 1/3 cup orange juice
• 2 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 tbsp coconut oil
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the salmon fillets with salt and black pepper and place them on the baking sheet. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is baking, make the cranberry glaze. In a small saucepan over medium heat, combine cranberries, orange juice, honey, balsamic vinegar, cinnamon, and ginger. Simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the glaze thickens.
4. Remove the salmon from the oven and brush the cranberry glaze generously over each fillet. Return the salmon to the oven for an additional 2-3 minutes to allow the glaze to set.
5. Serve the salmon hot, garnished with fresh parsley.

The cranberry glaze adds a delightful contrast to the natural richness of the salmon. This dish is light yet bursting with flavors that make it perfect for a nourishing Sunday dinner that feels both elegant and satisfying.

Paleo Cranberry Chia Pudding

For a healthy and delicious start to your Sunday, this paleo cranberry chia pudding is an ideal breakfast option. Packed with antioxidants and fiber, this dish is easy to prepare the night before for a quick and energizing morning meal.

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1/4 cup pure maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 cup fresh cranberries, blended into a puree
• 1 tbsp shredded coconut (optional)
• Fresh mint leaves for garnish

Instructions:

1. In a bowl or jar, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well until all the chia seeds are evenly distributed and begin to absorb the liquid.
2. Cover the mixture and refrigerate for at least 4 hours or overnight, allowing the chia seeds to expand and create a pudding-like texture.
3. The next morning, blend the fresh cranberries in a food processor or blender until smooth. Stir the cranberry puree into the chia pudding until evenly combined.
4. Serve in individual bowls or jars, topped with shredded coconut and fresh mint leaves.

This paleo cranberry chia pudding is a beautiful combination of creamy and tangy flavors, with the added texture of the chia seeds making it a filling and nutritious breakfast. It’s the perfect way to start a relaxing Sunday with a light, energizing, and gut-friendly meal.

Paleo Cranberry Stuffed Acorn Squash

This paleo cranberry stuffed acorn squash makes for a hearty and comforting Sunday lunch or dinner. The blend of sweet and savory flavors, combined with the satisfying texture of the squash, creates a dish that’s perfect for fall and winter days.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup fresh cranberries
• 1/2 cup cooked quinoa (optional, for added texture)
• 1/4 cup chopped pecans
• 1/4 cup dried unsweetened cranberries
• 2 tbsp raw honey
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp coconut oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side down. Bake for 25-30 minutes or until tender.
2. In a skillet over medium heat, melt the coconut oil. Add the fresh cranberries, cooked quinoa (if using), chopped pecans, dried cranberries, honey, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the cranberries start to burst and the mixture becomes fragrant.
3. Remove the acorn squash from the oven and flip the halves over. Season with salt and black pepper, then stuff each half with the cranberry mixture.
4. Return the stuffed acorn squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.
5. Serve warm, garnished with extra pecans or a sprinkle of cinnamon if desired.

The combination of the earthy acorn squash with the sweet-tart cranberry stuffing creates a dish that’s hearty yet refreshing. This recipe is perfect for a leisurely Sunday lunch, offering both warmth and a touch of holiday spirit.

Paleo Cranberry Sweet Potato Hash

A vibrant and hearty dish, this paleo cranberry sweet potato hash is ideal for a Sunday brunch or a comforting weekend dinner. The sweet potatoes, sautéed with cranberries, onions, and spices, create a savory-sweet flavor that pairs perfectly with eggs or as a stand-alone dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh cranberries, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 2 tbsp coconut oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: 2 eggs, cooked to your liking (fried, poached, or scrambled)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
2. Add the red bell pepper and onion to the skillet and cook for an additional 4-5 minutes until the vegetables are tender.
3. Stir in the cranberries, smoked paprika, and ground cumin. Cook for another 2-3 minutes until the cranberries start to pop and release their juices. Season with salt and black pepper to taste.
4. Serve the hash warm, garnished with fresh parsley. For an extra protein boost, top with a cooked egg.

The combination of sweet potatoes and cranberries brings a delightful twist to a classic hash, blending the sweetness of the potatoes with the tangy burst of cranberries. This dish is perfect for starting the day on a nutritious note or as a satisfying light meal that embraces the essence of autumn flavors.

Paleo Cranberry Chicken Salad

A refreshing and protein-packed dish, this paleo cranberry chicken salad is perfect for a Sunday lunch or a quick snack. With the addition of crunchy almonds and a touch of fresh dill, it’s loaded with flavor and texture that’s both healthy and satisfying.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup fresh cranberries, chopped
• 1/4 cup chopped celery
• 1/4 cup sliced almonds, toasted
• 1/4 cup paleo mayo or mashed avocado
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Lettuce leaves or sliced cucumber for serving

Instructions:

1. In a large bowl, combine the shredded chicken, chopped cranberries, celery, and toasted almonds.
2. In a small bowl, mix the paleo mayo or mashed avocado, chopped dill, lemon juice, salt, and black pepper. Stir until well combined.
3. Pour the dressing over the chicken mixture and toss gently to coat evenly.
4. Serve the salad on a bed of lettuce leaves or cucumber slices for a light, refreshing lunch.

The combination of juicy cranberries and crunchy almonds adds texture and a pop of flavor that pairs perfectly with the creamy, zesty dressing. This paleo chicken salad is not only a great way to use up leftover chicken but also a delicious, satisfying dish that feels gourmet without the fuss.

Paleo Cranberry Coconut Energy Bites

These paleo cranberry coconut energy bites are an ideal Sunday snack or a treat to enjoy throughout the week. Packed with healthy fats, fiber, and natural sweetness, they’re perfect for a quick pick-me-up or post-workout snack.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 cup fresh cranberries, finely chopped
• 1/3 cup raw honey or maple syrup
• 1/4 cup almond butter or sunflower seed butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. In a large bowl, mix the shredded coconut, almond flour, chopped cranberries, and ground cinnamon.
2. Add the almond butter, raw honey (or maple syrup), and vanilla extract. Stir until all the ingredients are fully combined and the mixture starts to hold together.
3. Use your hands or a small cookie scoop to form the mixture into bite-sized balls. If the mixture is too sticky, chill in the fridge for 10 minutes before shaping.
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to set.
5. Store the energy bites in an airtight container in the fridge for up to one week.

These energy bites are a perfect combination of chewy cranberries, rich almond butter, and sweet coconut. They make a great snack for anyone looking for a quick energy boost or a nutritious, paleo-friendly treat to enjoy on a leisurely Sunday.

Paleo Cranberry Balsamic Chicken Thighs

These paleo cranberry balsamic chicken thighs offer a unique flavor combination with their juicy, tender texture and sweet-tart cranberry glaze. It’s a dish that’s perfect for a cozy Sunday dinner that’s sure to impress.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup fresh cranberries
• 1/4 cup balsamic vinegar
• 1/4 cup honey or maple syrup
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh rosemary, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Season the chicken thighs with salt and black pepper.
2. In a skillet over medium-high heat, add the olive oil and sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes. Transfer the chicken to a baking dish, skin-side up.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the cranberries, balsamic vinegar, honey, and thyme. Simmer for 5-6 minutes until the cranberries burst and the sauce thickens.
4. Pour the cranberry sauce over the chicken thighs and place the dish in the oven. Bake for 20-25 minutes, or until the chicken is fully cooked and the juices run clear.
5. Let the chicken rest for a few minutes before serving, garnished with fresh rosemary.

The combination of the sweet and tangy cranberry sauce paired with the rich, crispy chicken creates a satisfying dish that’s perfect for a Sunday meal. The balsamic vinegar adds depth and a touch of sophistication, elevating this dish to a new level.

Paleo Cranberry Kale Salad

This paleo cranberry kale salad is a refreshing and nutrient-dense addition to any Sunday lunch or dinner. With a balance of sweet cranberries, crunchy nuts, and nutrient-rich kale, it’s a dish that’s as good for you as it is delicious.

Ingredients:

• 4 cups fresh kale, stemmed and chopped
• 1/2 cup fresh cranberries, halved
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped red onion
• 1/4 cup diced apple (optional for extra sweetness)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the kale, cranberries, almonds, red onion, and apple (if using).
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss to coat the ingredients evenly.
4. Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

This cranberry kale salad offers a perfect mix of flavors and textures. The sweet cranberries contrast beautifully with the earthy kale and the nutty crunch of the almonds. The light, tangy dressing ties it all together, making it a healthy, satisfying addition to your Sunday table.

Paleo Cranberry Orange Muffins

These paleo cranberry orange muffins are perfect for a Sunday morning treat. Moist, light, and bursting with bright citrus flavor, they pair wonderfully with a cup of coffee or tea and are ideal for sharing with family or friends.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh cranberries, roughly chopped
• Zest of 1 orange
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and sea salt.
3. In a separate bowl, whisk together the eggs, honey, almond milk, orange zest, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped cranberries.
5. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These paleo cranberry orange muffins are a delightful mix of sweet, tart, and citrusy flavors. The cranberries add a pop of tanginess, while the orange zest brings a refreshing brightness. Perfect for Sunday brunches or as a mid-morning snack, they’re sure to be a hit.

Paleo Cranberry Pecan Stuffed Squash

This paleo cranberry pecan stuffed squash is a show-stopping main dish or side for your Sunday meal. The combination of sweet cranberries, rich pecans, and warm spices creates a hearty and comforting dish that celebrates the season’s flavors.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup fresh cranberries
• 1/2 cup pecan halves, toasted
• 1/2 cup cooked quinoa or cauliflower rice
• 1/2 small red onion, diced
• 1 tbsp coconut oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, heat the coconut oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the cranberries, cinnamon, nutmeg, salt, and black pepper, and cook for another 2 minutes until the cranberries start to soften.
3. Stir in the cooked quinoa (or cauliflower rice) and toasted pecans. Cook for 1-2 minutes until everything is combined and warm.
4. Turn the roasted squash cut-side up and fill each half with the cranberry pecan mixture. Return to the oven for 5-7 minutes.
5. Garnish with fresh thyme or parsley before serving.

This stuffed squash combines sweet, tangy, and earthy flavors in a dish that’s as visually appealing as it is delicious. It’s a satisfying, nutrient-dense option that works as a side or a main course, perfect for a leisurely Sunday dinner.

Paleo Cranberry Lemon Chicken Skewers

These paleo cranberry lemon chicken skewers bring a refreshing twist to your Sunday grilling. The zesty lemon and sweet cranberries add a balanced burst of flavor to the tender chicken. Perfect for outdoor dining or a simple dinner with a salad.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 cup fresh cranberries, roughly chopped
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Skewers (metal or soaked wooden skewers)

Instructions:

1. In a mixing bowl, combine the chicken cubes, cranberries, lemon juice, lemon zest, olive oil, minced garlic, oregano, salt, and black pepper. Let marinate for 30 minutes in the refrigerator.
2. Preheat the grill to medium-high heat. Thread the marinated chicken and cranberries onto skewers.
3. Grill for 4-5 minutes on each side, or until the chicken is fully cooked and has a nice char.
4. Serve with a side of roasted vegetables or a fresh green salad.

These skewers are the ideal balance of sweet, tangy, and savory, making them a standout addition to any Sunday spread. The cranberries provide pops of tartness, and the lemon adds brightness that enhances the grilled flavor of the chicken.

Paleo Cranberry Coconut Chicken Curry

A hearty and flavorful dish, this paleo cranberry coconut chicken curry is perfect for a cozy Sunday evening. The creamy coconut milk and sweet-tart cranberries add depth to the spicy and aromatic curry base.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup fresh cranberries
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Cauliflower rice or steamed rice for serving

Instructions:

1. In a large skillet or Dutch oven, heat the coconut oil over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the chicken pieces and cook for 5-6 minutes, or until browned on the outside.
3. Stir in the curry powder, turmeric, cumin, paprika, and cayenne pepper. Cook for 1 minute to release the spices’ flavors.
4. Pour in the coconut milk and add the cranberries. Season with salt and black pepper. Simmer for 15-20 minutes, allowing the flavors to meld and the chicken to become tender.
5. Serve the curry over a bed of cauliflower rice or steamed rice and garnish with fresh cilantro.

The cranberry coconut chicken curry blends the rich, tropical flavors of coconut milk with the tangy brightness of cranberries and the warmth of spices. It’s an enticing dish that’s perfect for a relaxed Sunday dinner, offering comfort and a burst of flavor in every bite.

Note: More recipes​ are coming soon!