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Holiday tables can feel heavy, with creamy casseroles, buttery potatoes, and rich pies fighting for space. That’s why I love having at least one dish that feels light, fresh, and colorful. This quinoa & cranberry salad is exactly that — bright, tangy, and a refreshing break from the usual lineup.
It’s a salad that actually fills you up thanks to the protein-packed quinoa, but it’s also bursting with holiday flavor from dried cranberries, fresh herbs, and a lemon-honey dressing. Even better? You can make it ahead of time and simply toss before serving.
This is the kind of recipe that works at Thanksgiving, Christmas, or even as a meal-prep lunch in January. It’s a crowd-pleaser, and honestly, it looks so pretty on the table with those jewel-toned cranberries.
Contents
Why You’ll Love This Recipe
This quinoa & cranberry salad checks so many boxes:
- Naturally gluten-free and vegetarian
- Packed with protein, fiber, and flavor
- Bright and colorful, perfect for holiday tables
- Make-ahead friendly (stays fresh overnight)
- Doubles as a side dish or light lunch
Ingredients Explained
- Quinoa – The base of the salad. Use white quinoa for a lighter look, or tri-color quinoa for a more rustic vibe. A good organic quinoa gives the best fluffy texture.
- Dried Cranberries – Tart-sweet bites that bring holiday flavor. Choose unsweetened if you prefer less sugar.
- Fresh Herbs – Parsley and mint brighten up the dish. A simple herb scissors makes chopping easy.
- Toasted Almonds (or Pecans) – Adds crunch and balances the sweetness.
- Red Onion – Thinly sliced for a sharp bite.
- Lemon-Honey Dressing – Olive oil, fresh lemon juice, honey (or maple syrup for vegan). A good citrus juicer makes this step easy.
Step-by-Step Instructions
- Cook quinoa according to package instructions (usually 1 cup quinoa to 2 cups water). Let it cool.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a large bowl, combine quinoa, cranberries, almonds, onion, and herbs.
- Pour dressing over and toss until everything is evenly coated.
- Adjust seasoning to taste, then chill until ready to serve.
Affiliate tip: A large stainless steel mixing bowl makes tossing big salads like this easy without spilling everywhere.
Flavor Variations
- Vegan Version: Swap honey for maple syrup.
- Extra Savory: Add crumbled feta or goat cheese.
- Winter Twist: Use pomegranate seeds instead of cranberries.
- Nut-Free: Replace nuts with roasted pumpkin seeds for crunch.
Make-Ahead & Storage
This salad is perfect for prepping in advance. Cook the quinoa a day early and store it in the fridge. Toss everything together with the dressing just before serving so it stays fresh. Leftovers will last 2–3 days in the fridge, though the herbs may wilt slightly.
Serving Ideas
Serve this salad as a light side to roasted turkey or ham at holiday dinners. It also works beautifully with vegetarian mains like stuffed squash or lentil loaf. Outside the holidays, it doubles as a healthy lunch you can pack in a container and enjoy cold.
Quinoa & Cranberry Salad
Ingredients
Method
- Rinse quinoa under cold water. Combine with water in saucepan and bring to boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
- Whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a mixing bowl, combine quinoa, cranberries, nuts, onion, parsley, and mint.
- Pour dressing over salad and toss to coat evenly.
- Chill until ready to serve.
Notes
- Use tri-color quinoa for a rustic look.
- Add feta cheese or pomegranate seeds for variation.
- Keeps 2–3 days in the fridge.
