Cranberry-Orange Quinoa Salad 🍊 – Brighten Your Holiday Table
A vibrant vegan cranberry-orange quinoa salad with a citrus-mint dressing ready in 20 minutes
This vegan cranberry-orange quinoa salad is a nutritional powerhouse and show-stopping side for your Thanksgiving, Christmas, or any holiday gathering. Packed with plant-based protein from protein-rich quinoa, tart dried cranberries, and juicy orange segments, it delivers a perfect balance of sweet, tangy, and savory flavors. The zesty citrus-mint dressing adds a refreshing kick that complements traditional Thanksgiving fare without overpowering delicate flavors.
With protein levels of 14g per serving and a make-ahead-friendly preparation that allows flavors to meld, this gluten-free salad is both nourishing and adaptable. The combination of chewy quinoa, juicy citrus, and chewy dried fruit creates a delightful textural contrast that feels indulgent without processed ingredients.
As a vegan Thanksgiving side, it pairs beautifully with any plant-based main dish or complements turkey by cutting through rich gravies. The high-protein quinoa base (14g per cooked cup!) provides satiety without relying on animal products, making it an excellent addition to holiday meals focused on wellness and nutrition.
The salad's bright orange-hued presentation brings a cheerful pop of color to festive tables. The 20-minute preparation makes it ideal for those last-minute holiday prep, while the make-ahead capability allows you to assemble it earlier and let the flavors develop as you're preparing other dishes.
This recipe is particularly suited to vegan eaters looking for protein-packed sides without compromising on flavor or texture. The citrus-mint dressing provides a fresh balance to the tart cranberries, while the quinoa ensures no one at the table feels deprived when dining plant-based.
Ingredients
- 1 cup uncooked red quinoa
- 1 1/2 cups water or vegetable broth
- 1/3 cup dried cranberries
- 2 oranges (1 segmented, 1 for juice)
- 1/2 cup chopped fresh mint leaves
- 1/4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon grated orange zest
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1/3 cup chopped toasted walnuts or pecans for added crunch
Instructions
- Cook Quinoa: Rinse quinoa in fine mesh sieve. In medium saucepan, bring water or broth to boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Let cool completely (refrigerate 15-20 minutes if short on time).
- Prepare Dressing: While quinoa cools, whisk olive oil, 2 tablespoons orange juice (from oranges), zest, maple syrup, mustard, salt, and pepper. Stir in half the mint until emulsified.
- Section Oranges: Using sharp knife, slice off citrus ends. Follow natural curves of fruit, removing peel and bitter white pith in downward motion. Place sections into large mixing bowl.
- Combine Ingredients: Add cooled quinoa, dried cranberries, and chopped mint to orange segments. Pour in dressing and gently toss to coat. Add nuts if using.
- Chill and Serve: Refrigerate 30 minutes for best flavor. Serve chilled or at room temperature, garnishing with remaining mint. Best when served within 2 days.
Why This Recipe Works
High-Protein
Red quinoa provides 14g of complete plant-based protein per serving, while citrus and cranberries add vitamins and antioxidants.
Make-Ahead Ready
Chill for up to 3 days - the flavors deepen and become more vibrant over time before serving.
Nutrient-Dense
Packed with fiber, antioxidants, and anti-inflammatory compounds from citrus, cranberries, and quinoa.
Vegan & Gluten-Free
Natural ingredients with no added sugar or animal products, making it accessible for dietary restrictions.
Vegan Cranberry-Orange Quinoa Salad
Perfect High-Protein Thanksgiving Side
Ingredients
- - 1 cup red quinoa
- - 1 ½ cups water or vegetable broth
- - 1/3 cup dried cranberries
- - 2 oranges (1 segmented, 1 for juice)
- - 1/2 cup chopped fresh mint leaves
- - 1/4 cup olive oil
- - 2 tablespoons fresh orange juice
- - 1 tablespoon grated orange zest
- - 1 tablespoon maple syrup
- - 1 teaspoon Dijon mustard
- - 1/2 teaspoon sea salt
- - 1/4 teaspoon black pepper
- - Optional: 1/3 cup chopped toasted walnuts or pecans
Instructions
Nutrition (per serving):
Ingredient Notes & Substitutions
Red Quinoa
Provides 14g protein per cooked cup and a chewy texture that holds up in salads. Substitute with white or black quinoa if unavailable.
Substitutions: Brown rice or farro for a heartier grain.
Dried Cranberries
Add tart sweetness and chewy texture. Ensure unsweetened for lower sugar content.
Substitutions: Chopped dried cherries or dried apricots.
Mint Leaves
Provide fresh brightness. Use loosely packed leaves, pressing gently to keep whole to maintain texture.
Substitutions: Fresh basil or parsley.
Citrus Juice
Fresh orange juice offers better flavor complexity than bottled. Save juice from segmented oranges to minimize waste.
Substitutions: Lemon or grapefruit for variation.
Make Ahead Tip
Chill for up to 3 days in airtight container. Add dressing just before serving to prevent quinoa from absorbing liquids.
Cutting Tip
When sectioning oranges, lay segments in shallow bowl to catch juice. This preserves moisture while keeping citrus pieces intact.
Nut Addition Tip
Toast nuts at 350°F for 6-8 minutes until fragrant. Let cool completely before adding to preserve crunch.
Flavor Boost Tip
Garnish with extra mint leaves and a few whole orange segments for visual appeal and freshness.
Variations & Customizations
Greek Twist
Add crumbled feta cheese for a non-vegan protein boost, or substitute vegan feta for strict vegan diet.
Herb Swap
Replace mint with fresh cilantro or dill for a different flavor profile - works well with Mexican-inspired dishes.
Protein Boost
Add ¼ cup of chickpeas or white beans for extra protein and heartiness that pairs well with citrus.
Fruit Swap
Try grapefruit segments instead of orange for a more intensely tart version that still balances the cranberries.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Herb-roasted squash or sweet potatoes that complement the citrus flavors
- Grilled vegan protein source like tofu or tempeh as main course
- Toasted whole grain bread or flatbreads for dipping in excess dressing
🍷 Drink Pairings:
Sparkling water with a splash of orange juice or a crisp Sauvignon Blanc enhance the refreshing nature of this salad. For non-alcoholic options, try mint green tea or elderflower lemonade.
Make-Ahead & Storage Instructions
Troubleshooting & FAQ
Q: Can I prepare this salad entirely ahead of time?
A: Yes! Prepare all components 3 days in advance, but keep dressing separate and add just before serving to preserve texture. Chilled storage allows flavors to develop beautifully.
Q: The quinoa is getting too moist when stored. What to do?
A: Store quinoa in a dry, airtight container before adding dressing. When ready to serve, toss with dressing just before serving to achieve ideal texture.
Q: How to adjust sweetness?
A: Add 1-2 tsp extra maple syrup for sweeter taste, or add 2-3 tbsp white balsamic for more brightness. Test 30 minutes after adjustment before final serving.
Q: Can this be served warm?
A: While best served chilled, gently rewarm in microwave (1-minute) if needed. This works well as a side to hot protein dishes.
Final Thoughts
This vegan cranberry-orange quinoa salad is more than just a colorful side dish - it's a nutritional powerhouse that brings vibrant flavor and texture to any holiday table. The perfect balance of protein, fiber, and antioxidants makes it a satisfying addition that both vegetarians and omnivores will enjoy.
For best results, make it ahead of time to let flavors develop. The more time it sits, the more the citrus will infuse the quinoa and cranberries, creating a more cohesive flavor profile. Consider adding chopped nuts or seeds for extra texture that pairs beautifully with the crispness of fresh mint.
Whether you're celebrating Thanksgiving, Christmas, or just want a fresh, protein-rich addition to your meals, this salad is a recipe that will quickly become a favorite. Its make-ahead convenience and impressive appearance ensure it's always welcome at holiday gatherings, while the vegan-friendly formulation makes it accessible to all guests.
