Thanksgiving is a cozy chaos of flavors, but the sides can cause more stress than a gravity-defying gravy spill. This Easy Thanksgiving Quinoa and Cranberry Salad is here to save you from a pan-wielding meltdown.
If you want something that travels well, sits proudly on the buffet, and doesn’t require a culinary degree, this quinoa-cranberry combo is your sidekick. It’s bright, budget-friendly, and surprisingly hearty.
We’re pairing tart cranberries with nutty quinoa, crisp veggies, and a lemony dressing for a dish that tastes like a holiday parade in a bowl. It’s the kind of salad that makes you feel accomplished even if you microwaved the gravy.
That’s the catch: it comes together fast, tastes festive, and leaves room for you to actually enjoy the day instead of playing dish Tetris. So grab a bowl, relax, and let this salad do the heavy lifting—without breaking a sweat.
Contents
Equipment
Must-haves
- Medium pot with lid for cooking quinoa
- Large mixing bowl for tossing the salad
- Cutting board and sharp knife
- Small whisk or fork for dressing
- Measuring cups and spoons
- Colander or fine-mesh sieve to rinse quinoa
- Skillet for toasting nuts (optional but highly encouraged)
Nice-to-haves
- Citrus zester or microplane for a bright twist
- Sheet pan for easy nut-toasting
- Herb scissors for quick choppings
- Salad spinner to dry greens quickly
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup dried cranberries (craisins)
- 1 cup cucumber, diced
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional but refreshing)
- 1/3 cup toasted walnuts or pecans, chopped
- 1/4 cup feta or goat cheese crumbles (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Note: If you hate mint, skip it. If you’re avoiding dairy, skip the cheese. This salad is forgiving enough to accommodate your quirks. That’s right—your Thanksgiving, your rules.
Instructions
- Cook quinoa: rinse until the water runs clear, then simmer with 2 cups of water for about 15 minutes until fluffy. Fluff with a fork and let cool slightly.
- Toast the nuts: in a dry skillet over medium heat, 3–5 minutes until fragrant and toasted. Set aside to cool.
- Whisk the dressing: in a small bowl, whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper.
- Prep the mix-ins: dice cucumber and celery, finely chop red onion and herbs, and have cranberries ready.
- Combine: in the large bowl, combine cooled quinoa, cranberries, veggies, and herbs. Add toasted nuts and optional cheese for extra personality.
- Toss with dressing: drizzle the dressing over the salad and toss until everything is nicely coated.
- Season and adjust: taste and add more salt, pepper, or lemon juice if you crave a punchier zing.
- Chill or serve: refrigerate 15–30 minutes for flavors to mingle, or serve at room temperature for an immediate crunch-tastic moment.
Good to Know
This quinoa salad is versatile enough to fit many diets and occasions. It holds up well in the fridge for up to 3 days, making it perfect for Thanksgiving meal-prep or last-minute potlucks. And yes, you can totally serve it warm if you’re feeling fancy—though it’s happiest cold or at room temp.
Quinoa cooks quickly and plumps beautifully, carrying the cranberry brightness without overpowering the greens. If your cranberries feel a little shy, a quick 10-second burst in a hot skillet helps release their tart personality. That’s why we toast the nuts separately—extra crunch never hurts.
Tips
Tip: Rinse quinoa well to avoid any bitter aftertaste. Tip: Toast nuts just until they smell like a small victory. Tip: Dress the salad just before serving if you’re keeping it cold, or toss with warm quinoa for a cozy twist. And tip: taste early and often—your palate is the judge, not the oven timer.
Variations
Brighten it up with orange segments or pomegranate seeds for extra color and a citrusy pop. Swap in almonds or pistachios for texture variety. If you’re dairy-free, skip feta and add a dairy-free cheese alternative or extra herbs for brightness. Want more protein? Stir in chickpeas or grilled chicken.
Serving Suggestions
Serve this salad as a vibrant side alongside roasted turkey or alongside a hearty main like garlic butter roasted chicken. It also doubles as a light vegetarian centerpiece for a holiday spread. Spoon it over a bed of greens for a bigger salad or nestle it inside a hollowed-out squash for a festive twist.
