Thanksgiving is here, but your side lineup looks like it started life as a side-eye from last year. The struggle is real—the kitchen clock is ticking, and you need something festive yet forgiving.
Meet the Thanksgiving Walnut Cranberry Pasta Salad—a bright, crunchy crowd-pleaser that somehow fits on a holiday table without hijacking your oven time.
Crunchy toasted walnuts meet tart cranberries, crisp apples, and a lemony dressing that ties everything together with a graceful bow (and maybe a tiny bow tie, because we’re fancy like that).
Make it ahead, serve it at room temperature, and watch it disappear faster than the pumpkin pie when Aunt Edna sneaks a second slice.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Large mixing bowl for tossing salad
- Skillet or baking sheet for toasting walnuts
- Small mixing bowl for dressing
- Whisk or fork for dressing
- Chef’s knife and cutting board
- Tongs for tossing salad
Nice-to-haves
- Zester or microplane for lemon zest
- Airtight container for storing leftovers
- Extra serving bowl for color and drama
- Measuring spoons
- Pretty salad servers
Ingredients
- 8 oz (225 g) rotini pasta
- 1 cup walnuts, toasted and roughly chopped
- 1 cup dried cranberries
- 1 small apple, diced
- 3 cups mixed greens (a mix of arugula and baby spinach)
- 1/2 cup crumbled feta or shaved Parmesan (optional)
- For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp orange juice (optional, for extra brightness)
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Tip: you can swap in Parmesan or leave the cheese out entirely for a dairy-free version. “Cranberry-dressed pasta” sounds fancy, but it’s really just smart-crunchy magic.
Extra info: the dressing is the starry-eyed glue that keeps every bite singing—lemon, a touch of sweetness, and a little tang from Dijon. That’s why you’ll want to whisk it until it shines like a polished spatula.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and rinse with cold water to stop the cooking. Drain well.
- Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly darkened, about 4–6 minutes. Transfer to a chopping board and coarsely chop.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, orange juice (if using), Dijon mustard, honey, salt, and pepper.
- In the large mixing bowl, combine the warm pasta, toasted walnuts, cranberries, diced apple, and greens. Drizzle with the dressing and toss with tongs until everything is evenly coated.
- If using, sprinkle the feta or Parmesan over the top and give it one final quick toss to distribute those salty, cheesy hugs.
- Taste and adjust with a pinch more salt, a squeeze of lemon, or extra honey if you like a touch more sweetness.
- Chill for 15–30 minutes to let the flavors mingle, or serve right away if you’re in a hurry to win at Thanksgiving planning.
- Garnish with extra parsley or a few more walnuts if you’re feeling extra fancy.
That’s all there is to it—simple ingredients, big flavor, and a side dish you’ll actually want to eat for seconds (and thirds, if no one’s counting).
Good to Know: This salad travels well to potlucks and stays vibrant for a day or two in the fridge. If you’re making it ahead, store the dressing separately and toss it in right before serving to keep greens crisp.
Tips
- Toast walnuts until they smell like a toasted bakery dream—don’t burn them, or they’ll taste like burned ambition.
- Salt the pasta water generously; it seasons from the inside out and helps the pasta taste like it actually belongs on a holiday table.
- Dress the salad while the pasta is still warm so the dressing clings to every noodle, but not so warm that the greens wilt like last year’s fashion.
- Make the dressing a day ahead if you’re hosting—it deepens the flavor and frees up time on the big day.
- Cheese is optional, but it brings a savory contrast that makes every bite feel decadent.
Variations
- Swap greens: baby kale or arugula both work beautifully if you want darker greens or more peppery bite.
- Gluten-free option: use gluten-free pasta; it behaves the same in this salad.
- Fruit tilt: try fresh pomegranate seeds or diced pear for a different vitamin-packed pop.
- Grain swap: if you’re not into pasta, quinoa or farro give a nice chew and still soak up the dressing.
- Protein boost: toss in shredded chicken or chickpeas for a heartier version.
Serving suggestions
This salad shines at room temperature as a side or a light main. Pair it with roasted turkey, a crusty loaf, and a dollop of cranberry relish on the side for a full-family-feast feel without the oven gymnastics.
