Save Bright flavors meet satisfying texture in this cranberry and orange quinoa salad. It is my go-to side for winter gatherings—refreshing and healthy but with enough crunch and citrus to feel special.
I first tried this after a holiday meal overload—and instantly fell for the fresh snap from cranberries and juicy oranges. Now it is on repeat whenever I want something cheerful and nourishing.
Ingredients
- Quinoa one cup cooked: This protein-rich grain forms the base and soaks up all the flavors. Use white or tri-color and rinse well before cooking for a fluffier result
- Fresh cranberries half cup: Their tartness provides contrast and color. Pick berries that are glossy and firm to the touch
- Orange one peeled and segmented: The sweet citrus balances the tart berries. Navel oranges segment easily and are less messy to peel
- Toasted almonds quarter cup: Add crunch and nuttiness Toast them lightly in a dry skillet for the best aroma
- Olive oil two tablespoons: Brings everything together Choose extra virgin for fruity notes
- Apple cider vinegar one tablespoon: Offers a gentle tang and brightness Unfiltered types add a hint of sweetness
- Salt and pepper: Season to taste Go for flaky salt and freshly cracked pepper to brighten the whole dish
Instructions
- Prepare the Quinoa:
- Rinse quinoa under cool water for at least thirty seconds then cook according to package instructions. Let it cool to room temperature by spreading on a tray which keeps it fluffy and prevents clumps
- Slice the Cranberries:
- Use a sharp paring knife to halve or quarter the berries for better distribution and a pop of tartness
- Segment the Orange:
- Cut off both ends then slice away the peel and pith following the fruit’s curve. Over a bowl cut between membranes to release clean juicy segments and catch all the juices for the salad
- Toast the Almonds:
- Warm a skillet on medium and add the almonds. Stir often until they are golden and fragrant about three minutes pour onto a plate to cool quickly so they stay crisp
- Make the Dressing:
- Whisk olive oil and vinegar in a small bowl. Season with salt and pepper tasting as you go. Stir in any orange juice for extra citrus brightness
- Assemble the Salad:
- Combine cooled quinoa cranberries orange segments and toasted almonds in a large bowl. Pour over the dressing and toss gently to keep the oranges intact
Save I love the spark of fresh cranberries here. My kids get to help with the orange segments which always fills our kitchen with sweet citrus scent.
Storage Tips
Store leftovers in an airtight container for up to three days in the fridge. If making ahead for a party keep the dressing separate and add just before serving for the best texture
Ingredient Substitutions
If fresh cranberries are out of season try dried cranberries for extra sweetness. Swapping the orange for clementines or blood oranges keeps things interesting. Slivered pecans can stand in for almonds if allergies are a concern
Serving Suggestions
Serve as a light lunch alongside roasted chicken or spoon onto baby spinach for a complete salad bowl. Leftovers are amazing packed in jars for an easy desk lunch
Cultural and Seasonal Notes
Cranberry and orange is a classic winter flavor pairing celebrated in both North American and European holiday cooking. This salad brings a modern twist—showcasing whole berries while using nutritious quinoa instead of rice or pasta
Seasonal Adaptations
In spring switch out cranberries for chopped strawberries In summer try diced peaches or nectarines with basil In autumn swirl in pomegranate seeds for tart pops of color
Success Stories
Many friends who claimed to dislike quinoa changed their minds after this dish. Last Thanksgiving my cousin added a little mint and it was devoured in twenty minutes
Freezer Meal Conversion
This salad does not freeze well due to fresh fruit and quinoa texture. For meal prep portion dry ingredients then assemble with fresh fruits and dressing just before eating
Save A bright fresh salad like this is a winter staple. Take the extra time to segment the oranges for unbeatable flavor.
Recipe FAQs
- → Can dried cranberries be used instead of fresh?
Yes, dried cranberries work well, though fresh cranberries provide more tartness and texture.
- → Is there a substitute for orange segments?
Tangerines or mandarins make excellent substitutes for oranges in this dish.
- → How can I make it gluten-free?
Quinoa is naturally gluten-free, so no substitutions are needed for a gluten-free option.
- → What can I use instead of toasted almonds?
Toasted walnuts or pecans can replace almonds for a different flavor and crunch.
- → How long will this salad stay fresh?
Stored in an airtight container, it stays fresh in the refrigerator for up to 2 days.