A keto-friendly festive side that pairs perfectly with roasted turkey or plant-based mains
This vibrant quinoa-cranberry salad brings festive color and nutrition to any holiday table. With a zesty citrus-mint dressing and keto-friendly ingredients, it's ready in 20 minutes!
Whether you're hosting a Thanksgiving dinner or a New Year's Eve celebration, this salad adds a pop of color and flavor. The combination of quinoa's earthy texture, tart cranberries, and toasted pumpkin seeds creates a satisfying crunch.
The keto-friendly version uses olive oil and almond milk in the dressing, making it suitable for low-carb diets while maintaining a rich, creamy texture. It's perfect for health-conscious guests who still want to enjoy the holiday spirit.
What makes this recipe special? It's not just about the ingredients - it's about how they come together to create a dish that's both visually stunning and deeply satisfying. The mint adds a refreshing brightness, while the pumpkin seeds provide a warm, nutty flavor.
This salad works equally well as a side dish for roasted turkey or as a standalone appetizer. Its bright colors and festive presentation make it a conversation starter at any holiday gathering.
Why This Recipe Works
Quick & Easy
Ready in 20 minutes with no cooking required. Perfect for last-minute holiday preparations.
Nutrient-Dense
Packed with protein from quinoa and healthy fats from pumpkin seeds. Low in carbs, keto-friendly.
Festive Presentation
Vibrant red and green colors from cranberries and mint make it a showstopper on any holiday table.
Versatile
Pairs perfectly with roasted turkey, plant-based mains, or as a standalone appetizer.
Light Quinoa-Cranberry Salad Recipe
A festive keto-friendly side for holiday meals
Ingredients
- - 1 cup cooked quinoa (uncooked: ½ cup)
- - ½ cup dried cranberries
- - ¼ cup pumpkin seeds
- - ¼ cup chopped fresh mint
- - 1 tbsp olive oil
- - ¼ cup almond milk
- - 2 tbsp fresh lime juice
Instructions
Cook Quinoa: Rinse ½ cup uncooked quinoa in cold water. Cook in 1 cup boiling water for 15 minutes until tender. Drain and let cool.
💡 Tip: Toast quinoa in a dry skillet for 2-3 minutes before cooking for extra flavor.
Toast Seeds: Spread pumpkin seeds on a baking sheet. Toast in 350°F oven for 5-7 minutes until golden. Cool completely.
💡 Tip: Use a small skillet on the stovetop for faster toasting.
Make Dressing: Whisk together olive oil, almond milk, lime juice, and ¼ cup chopped mint. Season with salt and pepper.
💡 Tip: Add a dash of cayenne pepper for extra heat.
Combine Ingredients: In a large bowl, mix cooled quinoa, cranberries, toasted pumpkin seeds, and remaining mint. Pour dressing over the salad and toss until evenly coated.
💡 Tip: Let the salad chill for 30 minutes before serving to let flavors meld.
Nutrition (per serving):
Ingredient Notes & Substitutions
Quinoa
Provides protein and fiber. For a gluten-free option, use white rice or cauliflower rice.
Substitutions: Substitute with cooked farro or bulgur wheat.
Cranberries
Adds tartness and festive color. Use fresh cranberries if available (1/3 cup chopped).
Substitutions: Substitute with dried cherries or pomegranate seeds.
Pumpkin Seeds
Provides crunch and healthy fats. Use sunflower seeds for a similar texture.
Substitutions: Substitute with chopped pecans or walnuts.
Mint
Adds fresh, bright flavor. Use fresh basil if mint isn't available.
Substitutions: Substitute with fresh parsley or cilantro.
Pro Tips for Perfect Quinoa-Cranberry Salad
Speed Up Prep
Use pre-cooked quinoa from the grocery store for faster preparation.
Boost Flavor
Add a pinch of cumin or cinnamon to the dressing for extra warmth.
Storage Tip
Store in an airtight container in the fridge for up to 3 days.
Serving Tip
Serve chilled for the best texture and flavor.
Variations & Customizations
Gluten-Free Version
Use certified gluten-free quinoa and ensure all other ingredients are gluten-free.
Vegan Version
Use vegan almond milk and ensure cranberries are unsweetened.
Creamy Version
Add 2 tbsp Greek yogurt or avocado to the dressing for extra creaminess.
Protein Boost
Add shredded cooked chicken or tofu for extra protein.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Roasted turkey with cranberry sauce
- Grilled salmon with lemon dill
- Stuffed bell peppers with quinoa and black beans
🍷 Drink Pairings:
Pair with sparkling water with lime or a crisp white wine like Pinot Grigio.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare quinoa and pumpkin seeds up to 24 hours in advance. Store separately in airtight containers.
Refrigerator Storage
Store in an airtight container for up to 3 days. The quinoa will absorb more liquid over time, so add extra dressing before serving if needed.
Freezer Storage
Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Reheating Instructions
This salad is best served chilled. If reheating, use low heat to avoid drying out the quinoa.
Troubleshooting & Common Questions
Q: Can I use cooked quinoa from the store?
A: Yes! Use 1½ cups cooked quinoa (about ½ cup uncooked) for faster preparation.
Q: The salad is too dry. What should I do?
A: Add 1-2 tablespoons more dressing or a splash of almond milk to loosen it up.
Q: Can I make this recipe ahead of time?
A: Yes! Prepare all components up to 24 hours in advance. Store separately and assemble just before serving.
Q: The quinoa is gummy. How can I fix this?
A: Rinse cooked quinoa under cold water to remove excess starch and help it fluff up.
Final Thoughts
This light quinoa-cranberry salad is the perfect combination of nutrition, flavor, and festive presentation. Whether you're hosting a holiday dinner or looking for a healthy side dish, this recipe delivers on all fronts. The vibrant colors and refreshing flavors make it a standout at any table.
What I love most about this recipe is its versatility. It works equally well as a side dish for roasted turkey, a plant-based main course, or even as a standalone appetizer. The keto-friendly version ensures that everyone at the table can enjoy it without worry.
