Cranberry Orange Spinach Salad Recipe for Holiday Gatherings

Let’s talk about a salad that actually gets applause at the table—yes, really! This Cranberry Orange Festive Spinach Salad brings color, crunch, and serious flavor magic in every bite. It’s that side dish that looks like you fussed over it (but didn’t). I lean on this gem for everything from holiday spreads to cozy weeknights when I want something fresh but not boring. Let’s make your greens feel fancy without the stress!

Why You’ll Love This Recipe

This salad is a winter celebration in a bowl—and a personal favorite when I want something that feels bright and special.

• Ready in under 20 minutes (even faster if you toast your nuts ahead!)
• Bursting with bright citrus and cranberry flavor
• Easy to adapt for vegans, vegetarians, or meat-lovers
• Looks stunning on a festive holiday table
• Sweet, tart, creamy, and crunchy all in one bite

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Prep the spinach and fruit: Rinse and dry spinach thoroughly. Segment oranges by cutting away the peel and slicing between membranes. Set aside.
2. Soften tart cranberries (optional): Simmer fresh cranberries with a splash of water and pinch of sugar for 2–3 minutes until just popped. Drain and cool.
3. Make the vinaigrette: In a small jar or bowl, combine 1/4 cup olive oil, 2 Tbsp orange juice, 1 Tbsp white balsamic vinegar, 1 tsp honey (or maple), 1 tsp Dijon mustard, salt, pepper, and optional orange zest. Shake or whisk well.
4. Toast the nuts: In a dry skillet over medium heat, toast nuts for 4–6 minutes until golden and fragrant. Cool completely.
5. Assemble: In a large bowl, toss spinach with half the dressing. Layer on orange segments, cranberries (fresh and dried), onion, mint, and half the nuts. Crumble cheese on top, then finish with remaining nuts and optional garnishes like pomegranate seeds or zest.
6. Serve: Toss gently right before serving. Add more dressing to taste.

Chef’s Tips and Tricks

• Segment the oranges ahead and keep them chilled for fresher flavor and easier prep
• Toast nuts in batches and store for salads, snacking, or desserts later in the week
• Always add dressing gradually—too much at once can weigh your greens down
• Want it sweeter? Add a small dollop of orange marmalade to your dressing mix

Recipe Variations and Serving Suggestions

• Main course upgrade: Add grilled chicken, shrimp, or a flaky baked salmon filet
• Vegan version: Use vegan feta or a sprinkle of roasted chickpeas and nutritional yeast
• Extra veggie power: Add cooked beet slices or roasted Brussels sprouts
• Change up the greens: Swap half the spinach for chopped kale or peppery arugula
• Holiday pairing: Serve it as a side to turkey, ham, or prime rib

FAQs

Can I make this salad ahead of time?

Yes! Prep the greens, segment the oranges, toast the nuts, and mix the dressing ahead. Just wait to toss everything together until right before serving for best texture.

Is this salad kid-friendly?

It is—though you can reduce tartness by skipping the fresh cranberries or adding more orange and dried cranberries for balance.

Can I use bottled orange juice?

You can in a pinch, but fresh orange juice gives the dressing that extra sparkle and brightness.

Recipe Card

If you give this salad a try, I’d love to hear about it! Snap a pic and tag me on Instagram @thekitchensaid, or drop a comment below—your feedback makes my day (and helps fellow home cooks too)!