The Thanksgiving table is glorious, but the salad often gets buried under gravy. This Easy Thanksgiving Cranberry Spinach Salad is here to steal the show without stealing your sanity.
Cranberries pop with tart brightness, spinach keeps things green and fresh, and a bright citrus dressing ties it all together.
We’re keeping it quick and practical—no oven marathon, just a handful of ingredients and a whisk.
Plus, it looks festive enough to convince your family you planned a real side dish, not a last-minute idea.
Contents
Equipment
Must-haves
- Large salad bowl
- Small skillet or pan for toasting nuts
- Whisk or fork for dressing
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs or salad servers
Nice-to-haves
- Citrus reamer or zester
- Salad spinner
- Jar with lid for dressing (great for shaking)
- Mandoline (for ultra-thin onion slices, optional)
Ingredients
- 6 cups baby spinach, washed and dried
- 1 cup fresh cranberries, halved
- 1/2 cup orange segments (from about 1 large orange)
- 1/3 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted walnuts or pecans
- 1/4 cup thinly sliced red onion
- 1/4 cup dried cranberries (optional)
- For the dressing: 3 tablespoons cranberry juice 2 tablespoons orange juice 1 tablespoon honey 1 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil Salt and pepper to taste
Extra info: if you only have frozen cranberries, thaw them before tossing. That’s not a deal-breaker, just a little different texture—like dancing between snowflakes and pop rocks.
Instructions
- Toast the nuts in a dry skillet over medium heat for 3–5 minutes, shaking occasionally, until fragrant. Set aside to cool. This is where your kitchen starts smelling like a holiday movie trailer.
- Slice the orange and separate into segments. If you’re feeling fancy, remove the pith so it’s sunshine without the rind drama.
- Whisk together the dressing: cranberry juice, orange juice, honey, and Dijon. Slowly drizzle in olive oil while whisking. Season with salt and pepper to taste.
- In a large bowl, toss the spinach with a little of the dressing to lightly coat the greens. That’s right—dressing first, so the leaves don’t turn shy and floppy.
- Add red onion, fresh cranberries, and orange segments. Toss gently—you don’t want a cranberry avalanche.
- Sprinkle feta and toasted nuts on top. For a little extra texture, add the dried cranberries now or leave them out if you’re not into chewy surprises.
- Give it a final light toss, then taste and adjust dressing if needed. That’s the catch—dress to taste, not to drown the greens.
Serve immediately for maximum crunch. If you must prep ahead, keep the dressing separate and add right before serving so the spinach stays happy and not wilted.
Good to Know: This salad shines when dressed just before serving. If you’re preparing ahead, keep the dressing in a jar and the greens in a separate container; your future self will thank you—likely with a chorus of “mmm.”
Tips
- Make the dressing ahead and chill it; it thickens slightly and makes table time faster.
- Toast the nuts until fragrant, but keep an eye on them—they burn faster than you can say “holiday leftovers.”
- Feta gives tang and creaminess; swap with goat cheese if you want more bite.
- Swap spinach for arugula or mixed greens for a different mood—the salad adapts like a chameleon with a napkin.
Variations
- Add roasted butternut squash or apple slices for autumn sweetness.
- Top with a scoop of quinoa or shredded turkey for a heartier main-dish salad.
- Use pomegranate seeds in place of or in addition to dried cranberries for extra tart crunch.
- Try feta crumbles with shaved Parmesan for a sharper cheese contrast.
Serving suggestions
- Serve as a vibrant side to your turkey or roasted chicken—green and gleeful, like a tiny salad parade.
- Turn it into a light main by adding leftover turkey slices or a scoop of quinoa.
- Pair with sparkling wine or a dry cider to match the citrusy brightness.
