Save to Pinterest This bright and tangy cranberry orange salad is my secret for balancing out rich holiday spreads with something refreshing. With just a handful of ingredients tossed together in minutes you get a festive side that pleases both sweet and savory lovers at the table. I love how it looks on a holiday platter but honestly I make it anytime I spot gorgeous fresh cranberries at the market.
The first time I brought this to a potluck it disappeared before anything else on the buffet. Now my friends request it every Thanksgiving.
Ingredients
- Fresh cranberries: chopped bring a bold tart bite that offsets sweetness select cranberries that are firm and shiny
- Oranges: peeled and chopped offer juicy sweetness and vivid color choose oranges that feel heavy for their size
- Chopped walnuts: add crunch and subtle earthiness toast lightly for extra flavor and check for freshness
- Honey or maple syrup: for a hint of natural sweetness I usually go for maple if serving to vegans use pure varieties
- Fresh spinach: creates a tender leafy bed and beautiful contrast to the fruity mix baby spinach blends best and stays crisp
Instructions
- Prep the Fruit:
- Chop the cranberries and oranges into small even pieces. The key is to cut them small enough so every bite gets a burst of both sweet and tart.
- Mix and Sweeten:
- Combine the cranberries, oranges, and walnuts in a medium bowl. Drizzle the honey or maple syrup over the top and toss gently so everything gets just coated without bruising the fruit.
- Arrange the Salad:
- Spread fresh spinach on a serving platter. Spoon the cranberry orange walnut mixture over the top in a generous layer. Try not to pack it down so it stays light and pretty.
- Serve and Chill:
- Chill the salad for at least fifteen minutes if you can. Serve cold for the crispest texture and brightest flavor.
Save to Pinterest I always look forward to that moment when my little cousins sneak bites straight from the bowl while I am still arranging it on the platter. My own favorite ingredient here is the fresh cranberries for their jewel tone and zing—nothing else enlivens a plate quite like them.
Storage Tips
Keep leftovers covered in the fridge and they will stay fresh for up to two days. The spinach can wilt a little as it sits so for best results toss the greens together with the fruit right before serving. If you want to make ahead prep the fruit mixture by itself and layer with spinach when ready to serve.
Ingredient Substitutions
No walnuts on hand Try pecans or slivered almonds. If you want to skip the nuts altogether add toasted pumpkin seeds for crunch instead. For a sweeter salad swap in clementines for the oranges. Either honey or maple syrup works and for a bright citrus zing a touch of lemon zest is lovely mixed in.
Serving Suggestions
This salad pairs wonderfully with a classic roast on the holiday table but it is also perfect with brunch dishes or as a colorful addition to a vegan spread. I sometimes mound it onto crostini for appetizer bites or toss with cooked quinoa for a fresh grain salad.
Cultural and Historical Notes
Cranberries have long been associated with fall and winter celebrations in North America. Their tartness has made them a staple in sauces and relishes so bringing them into a raw salad adds familiar holiday vibes in a lighter unexpected way. The orange and cranberry combination is a nod to old-fashioned relish recipes.
Seasonal Adaptations
Try pomegranate seeds in winter for extra sparkle Add thin slices of fennel or red onion for a sharp note Mix in diced apple for crunch and extra sweetness
Success Stories
Over the years this salad has become my go to for potlucks and gatherings. Even picky eaters find themselves coming back for seconds. One friend told me it made her finally like raw cranberries. Fresh flavors and ease of preparation are always a hit with busy hosts.
Freezer Meal Conversion
This is really a salad to enjoy fresh. The cranberries and oranges lose their texture if frozen and thawed. To save time you can chop and freeze the cranberries ahead of time but assemble the salad just before eating for the best flavor.
Save to Pinterest This salad is bright, nourishing, and a guaranteed conversation starter at any festive occasion. Enjoy its color and zing any time you crave something refreshing.
Common Recipe Questions
- → Can I substitute maple syrup for honey?
Yes, maple syrup can effortlessly replace honey for a vegan and equally delicious sweetener.
- → What greens work instead of spinach?
Try arugula or mixed spring greens for a slightly different flavor and texture in your salad.
- → How do I keep the salad from getting soggy?
Combine fruit and nuts just before serving and arrange over greens to keep the salad fresh and crisp.
- → Can I add protein to this dish?
Crumble feta cheese or sliced avocado over the salad, or pair it with grilled tofu for added protein.
- → Is this salad suitable for gluten-free and vegan diets?
Yes, use maple syrup for a vegan option, and all ingredients are naturally gluten-free as listed.