A fresh twist on a classic combination, this cranberry quinoa salad with cranberries, orange, mint and kale is an easy Thanksgiving side dish for your holiday turkey or weeknight chicken! Find more of my pomegranate recipes.
One of my favorite meals of all time is the classic American Thanksgiving menu. Every year I look forward to it. I think I’m more excited about the leftovers, as I get to savor the meal days later.
The flavor combinations, the colors and just having everyone together (if only for one meal) makes this holiday more treasured to me than Christmas.
No gifts are exchanged on Thanksgiving. It is not about presents, toys or the other materialistic things that bombard our holidays. It is about family, love and being thankful for what we have.
I do not always host the Thanksgiving feast, but I welcome the job when I do. I love cooking everything from scratch, and everyone notices the difference a fresh, homemade meal tastes.
Thanksgiving does not have to come from a box or can. And this quinoa salad with cranberries, orange, mint and kale is a prime example of a healthy and delicious dish.
Jump to:
Recipe highlights
- Simple: Quinoa is easy to cook and it cooks up very quickly. The pilaf salad comes together very easily and I share my tips on how to make sure you don’t end up with a soggy mess. You can make it ahead and let it chill in the fridge until you are ready to serve it.
- Healthy: Quinoa is not a grain, but the edible starchy seed of a flowering plant in the amaranth family. It comes in different varieties and can vary in texture and flavor. It is rich in protein and high in fiber. Plus the addition of kale, fresh fruit and a bit of honey, makes it a sugar-free sweet and sour side dish to your meal.
- Flavor: This recipe uses fresh raw cranberries – yes, you can eat them raw!!! They have a wonderful tart flavor that my family loves. It pairs wonderfully with the pomegranate and oranges. The kale is softened with the warm quinoa and the fresh mint adds to the vibrant flavors. This gorgeous pilaf salad and its bright colors will make a festive addition to your holiday feast.
Reader’s Reviews
“So very very very delicious!! Just made it for the 1st time for Thanksgiving today and I am seriously considering not bringing it to my in-laws so I don’t have to share it !!! 🙂 added some orange champagne vinegar that I had laying around, and before adding kale to cooked quinoa, I massaged it with some olive oil and the vinegar!! Looove it!! Will forward this recipe to all my friends!!!!” — Christine
Ingredients you need
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)! Read my full disclosure policy
- Quinoa: You can use any color of quinoa you want for this recipe. I used the multi colored.
- Kale: I am always sneaking something healthy into my dishes. The chopped kale softens in the warm quinoa. You can also use spinach, chard or collard greens.
- Fresh cranberries: I use raw cranberries in this pilaf. It has great tang to the dish.
- Oranges: You will use the zest and the fruit of the orange
- Mixed nuts: I added chopped nuts to this pilaf to give it some crunch. You can use mixed nuts, cashews, almonds, walnuts or pecans. Use whatever you have available.
- Pomegranate arils: We love pomegranate and add it to everything during the fall months. Another way to add color, flavor and nutrition. Read this to learn how to seed a pomegranate. This can also be done several days before serving.
- Fresh mint: Again, fresh mint is best for flavor. You can use dried mint, if you can’t find any fresh.
- Pantry staples: Extra virgin olive oil and honey
Step-by-step directions
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
- Cook the quinoa. Rinse and cook the quinoa. Once cooked, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
- Prep the kale. Wash, remove stems from kale. Finely chop kale and add to the warm quinoa.
- Chop cranberries. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush. When quinoa is cooled completely, gently stir in the orange zest and cranberry mixture.
- Chop oranges. Peel and coarsely chop oranges and mix in with the quinoa. Stir in nuts, pomegranate and mint. Cover and refrigerate until ready to serve.
Recipes tips and FAQs
Like rice, you can add a dash of salt in the water as you cook the quinoa. You can always season it after the quinoa is cooked, as well. You can also cook quinoa in vegetable, chicken or beef broth. You can also cook quinoa in milk or coconut milk for breakfast quinoa alternative to oatmeal.
Quinoa has a mild nutty flavor and once cooked, resembles tiny bits of rice. A simple substitute of rice for quinoa, and you’ve got a healthier and more satisfying meal. It is rich in fiber rich and high in protein.
And vegetarians love quinoa because it’s a complete protein source. Quinoa is also rich in Vitamin B, folate, magnesium, phosphorus, and manganese.
You can grind the quinoa to make a flour for gluten-free baking – check out my quinoa spice cookies for inspiration!
Now this cranberry quinoa salad is really something unique and different to show off on your Thanksgiving table. There is still the classic orange and cranberry combination we all love, but without the toothache from all the sugar that most cranberry sauces contain.
Need some more beautiful side dishes to brighten your Thanksgiving table?
- Purple Sweet Potato Cauliflower Soup
- Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
- Saffron Mashed Potatoes
- Roasted Pumpkin Herb Focaccia
Storing/Freezing Instructions
TO STORE: You can make this quinoa pilaf a day or two before serving. Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers, but it’s texture will change and get mushy when thawed. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Many complaints about quinoa I get from readers is that it turns out mushy. This is usually because it was cooked for too long and/or with too much water. Also, once the water is absorbed and the quinoa is done, remove the lid from your pot to release the steam. Continual steaming will also cause your quinoa to turn mushy.
This Cranberry Quinoa Salad is unique because it features raw cranberries. And YES, you can eat raw cranberries! Cranberries are naturally tart and you typically see recipes that cook the cranberries or use dried cranberries. I chop them up raw and add a touch of honey and oranges to balance the tartness with some sweetness. Raw cranberries are rich in phytochemicals that protect your body from sickness. They are also rich in antioxidants, fiber, calcium and Vitamins C, A and K.
Quinoa naturally has a coating around it that produces a bitter taste. Most quinoa that we purchase in stores today has this coating removed. Some people think you still need to wash your quinoa before cooking it, to remove the bitter flavor and to aid in digestion. I have found that most varieties of quinoa sold today does not require the extra rinsing. I personally, do not rinse my quinoa before cooking it and I have never had any issues with bitterness or digestion troubles. If you prefer to give it a rinse, feel free to do so. It doesn’t take up much extra time or effort to do this.
Quinoa Salad with Cranberry and Orange
Ingredients
- 1 cup quinoa
- 2 cup water
- 2 large leaves of kale
- 2 cup fresh cranberries
- 2 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 2 tablespoon grated orange zest
- 6 small oranges
- ¼ cup mixed nuts
- ¼ cup pomegranate arils
- ¼ cup chopped fresh mint
Instructions
- Rinse quinoa with water and strain.
- In a small pot, add quinoa and 2 cups water to boil.
- Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
- Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
- Wash, remove stems from kale. Finely chop kale and add to the quinoa.
- Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
- When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
- Stir in orange zest in with the quinoa.
- Peel and coarsely chop oranges and mix in with the quinoa.
- Stir in nuts, pomegranate and mint.
- Cover and refrigerate until ready to serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Fresh is not always best. In fact, frozen is often times the better option because it is flash frozen in it’s prime and thus nutrient rich. “Fresh” food in stores is waxed, packaged, shipped, and driven for hundreds of miles and picked prematurely and covered in chemicals to keep it looking fresh. The ONLY time fresh is better is when it’s local. One sentence in, and you’re already discredited. 🙁
Why was it necessary for you to weigh in with such negativity? Fresh is always best. If you buy organic veggies, in season, as all of these are, even if they are a couple of days old, they’re still better. Have you ever tried to cook something delicious with frozen green beans. They turn to mush in a heartbeat.
Just made this salad, it’s yummy! It’s so light yet very filling. Loved being able to use all fresh ingredients. Ended up with way more oranges than it looks like in your photo though so I might reduce it to 4 oranges next time. Thanks for the recipe! 🙂
So glad you liked it! The oranges I used were medium-small, so that might make a difference. Thanks for trying it out and have a great holiday!
I haven’t made a quinoa salad since this summer…so I’m WAY overdue. This autumn version looks perfect!
Look at all those vibrant colors! Beauteous! We’re much more traditional around here–there would be a huge fuss without the old family favorites–but you’re inspiring me to try something different.
I know what you mean. Too much experimenting and my family revolts! But I like to sneak in one or two new things, especially when I have a crowd and such eager taste-testers!
That is a feast for the eyes as well as the taste buds – just gorgeous.
Thank you, Suzanne!
These tips for keeping Thanksgiving real and doable are awesome. And I love that you put fresh cranberries in your quinoa salad! It’s rare to see them used like this without a ton of sugar!
I hate when I set goals during the holidays that are unrealistic and to difficult to achieve. I’ve learned over the years that streamlining keeps me sane during these chaotic times of the year!
Did we have quinoa in the 1980s? My mom used to make a grain salad for Thanksgiving very similar to this. I wonder if it was quinoa. I wouldn’t know because I wouldn’t touch that particular side dish in those days. I wonder what else I missed out on. GREG
I didn’t care for lima beans when I was kid. I still don’t now. But, I’m happy that I have outgrown my other childhood food aversions. So I suppose there is hope for my kids, too! Maybe your mom used faro or another grain? I’m guessing quinoa was extremely hard to find in 80’s.
That is positively gorgeous!
Thank you, Amanda! I hope you are able to try it, too.
Absolutely agree on all accounts! I love everything about this salad – the colors, textures, fresh ingredients and sweet/tart flavor profiled. Great recipe, Laura 🙂
I love the flavors you have in this dish and it’s gorgeous to boot!
That is the most beautiful fall salad I’ve seen! YUM!
Who said fall can’t produce beautiful salads????
What a stunning salad! I always try to make healthy sides happen at our family Thanksgivings (to mixed success, I have to admit!) I love the sound of this one and the addition of raw cranberries is pure genius! Such a pleasure to cook along side you for Whole Foods!
Thank you, Elizabeth. I know what you mean about hit or miss with the healthy eating at the dinner table! It’s been great cooking with you, too!
Gorgeous fall salad!
Such a great dish for Thanksgiving and it looks gorgeous!
Laura, I LOVE THIS! Definitely one I want to make, simply glorious, thanks.
I make the traditional cranberry relish all the time, but not a salad like this. Love it! So colorful and I’ll bet that flavor is wonderful. And with pomegranate arils included, how could it not be? (I knew you’d sneak pomegranate in there!) Good stuff – thanks.
The cranberries reminded me of pomegranate so I had to add them! Of course, everything reminds me of pomegranate!
Agree that so many TG menus lack fresh-tasting sides. Love this one!
Nice use of kale here, and we like how you put the hot quinoa with the kale shreds to soften it up a bit.
We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
Happy delicious Thanksgiving!
–Your friendly Southern California farmers at Cut ‘N Clean Greens
I figured that trick out awhile back, as it’s the best for me to eat (and digest) kale without cooking it down. Thanks for sharing!!!
I love the way that salad looks! Must try!
That’s better than a bowlful of precious stones and even prettier. Wow. I love it.