Saffron Berry-Cream Salads

Enjoy these delicious, hardy berries and pistachio-topped salads!

Saffron Cranberry-Cream Salad

Sweet, delicate saffron mellows the tartness of cranberry, slightly sweetened by stewing for 10 minutes. Everything marries well with the nuttiness of pistachios and bitter spinach in particular.


  • 1-2 cups of lettuce leaf mix with spinach
  • 2 Tbsp pistachios, plus a few extra for garnish (shelled, lightly toasted and/or salted optional)
  • 2 Tbsp chopped walnuts
  • 1 cup fresh or frozen cranberries
  • ½ cup of water
  • ¼ tsp of saffron threads

Special equipment: high speed blender

Yields: 1 serving
Prep-time: 10-15 minutes


  1. Heat together in a small saucepan cranberries, walnuts, pistachios, water, and saffron threads on high heat, until the cranberries are boiling and slightly popping in their own liquids, about 5 minutes.
  2. Turn heat to low, and simmer for 5 to 10 minutes until cranberries are softened.
  3. Blend the cranberry-nut mixture in a blender until smooth, and then spread over lettuce blend in a bowl. Garnish with additional pistachios and enjoy!

Saffron Blackberry Cream Salad

Calm, deep, sweet, fragrant, and just a note of tart, all while staying refreshing on top of the lettuce greens.


  • 2 cups lettuce leaf blend of your choice (I chose one with dark purple lettuces)
  • 1 cup blackberries
  • 4 Tbsp pistachios, shelled (lightly toasted and/or salted optional)
  • 1 tbsp grapefruit juice
  • ¼ tsp grapefruit zest
  • ¼ cup of water
  • ½ tsp cardamom
  • pinch of saffron threads

Special equipment: high speed blender, citrus zester for zesting grapefruit

Prep time: 15 minutes
Yields: 1 serving

1. In a small saucepan, bring to a boil the blackberries, 3 tablespoons of the pistachios, grapefruit juice, zest, water, cardamom, and saffron threads for about 3-5 minutes, until blackberries are softened and starting to fall apart.
2. Simmer on medium-low heat for 10 minutes. Lightly stir the berry-nut mixture while it is simmering. Plate lettuce leaves.
3. Take the mixture off the heat and blend it for 30 seconds in a blender/high speed food processor until creamy. Top lettuce with berry-nut compote.
4. Garnish with remaining pistachios and enjoy!!!!

Yasmine’s Notes:

To me, these salads feel like I’m eating nutty, floral fruit jams on top of a salad. And, technically, I guess I am! Which, by the way— I’m lucky that saffron is a common thing for my family; if saffron is not as accessible to you, you can swap with bottled rose water (often available in your local middle eastern markets) or ground cardamom.


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