Thanksgiving is such a wonderful time of year, full of family, friends, and of course, food. While there are plenty of traditional dishes that always have a place on the holiday table, sometimes it is fun to add something a little different alongside the turkey, mashed potatoes, and green bean casserole.
This cranberry orange orzo salad is colorful, fresh, and full of fall flavor. The tender orzo, sweet orange, dried cranberries, peppery arugula, and toasted walnuts come together with a simple cranberry dressing that feels festive without being heavy.
It is a great Thanksgiving side dish, but it also works beautifully for fall lunches, potlucks, holiday parties, or a lighter side when you want something fresh next to richer comfort food. If you are already planning a cranberry-filled holiday menu, this salad would also be a nice addition alongside a homemade holiday spiced cranberry sauce.
Why You’ll Love This Cranberry Orange Orzo Salad
This cranberry orange orzo salad has a little bit of everything: sweet, tangy, nutty, fresh, and savory. The cranberry dressing gives the pasta a bright flavor, while the orange segments add juicy sweetness and the walnuts add crunch.
It is also a nice alternative to heavier Thanksgiving sides. Orzo makes it feel satisfying, but the arugula and citrus keep it light enough to serve with turkey, ham, roasted vegetables, or even as a vegetarian side dish.
Ingredients That Make This Salad Work
The ingredients in this recipe are simple, but each one adds something important. Orzo gives the salad a pasta base without making it feel too heavy, while arugula adds freshness and a slight peppery bite.
The orange and dried cranberries bring sweetness, the walnuts add crunch, and the cranberry sauce helps create a quick dressing with olive oil, white wine vinegar, garlic, and a pinch of chili flakes. You can also use mandarin oranges or clementines if that is what you already have on hand.
Walnuts are a great choice for this salad because they add texture and a slightly earthy flavor. If you prefer something different, pecans, almonds, or pumpkin seeds would also work well.
Can You Make Orzo Salad Ahead of Time?
Yes, you can make parts of this cranberry orange orzo salad ahead of time, which is helpful if you are preparing several dishes for a holiday meal. Cook the orzo, make the dressing, segment the orange, and chop the walnuts ahead of time.
For the best texture, wait to stir in the arugula until closer to serving. This keeps the greens from wilting too much. If the pasta absorbs some of the dressing while it sits, add a small splash of olive oil or orange juice before serving and gently toss again.
What to Serve With Cranberry Orange Orzo Salad
This salad is a natural fit for Thanksgiving, but it can be served with more than just turkey. It pairs well with roasted chicken, ham, pork tenderloin, grilled fish, or a simple fall dinner.
For a holiday pasta side with even more seasonal flavor, you may also like this Thanksgiving penne with cranberries and Brussels sprouts. Both recipes use cranberries in a savory way, but this orzo salad has a brighter, fresher flavor thanks to the orange and arugula.
Storage Tips
Store leftover cranberry orange orzo salad in an airtight container in the refrigerator. For best quality, enjoy it within 3 to 4 days, which is in line with FoodSafety.gov cold food storage guidance for prepared salads.
If you know you will have leftovers, you may want to store extra arugula separately and add it fresh when serving. The pasta and dressing hold up well, but the greens will soften over time.
Easy Substitutions
This recipe is flexible, which makes it easy to adjust based on what you have available. If you do not have a navel orange, use two clementines or mandarin oranges instead. If walnuts are not your favorite, swap in pecans, sliced almonds, or pumpkin seeds.
You can also use baby spinach in place of arugula for a milder flavor. For a little extra richness, sprinkle in a small amount of crumbled feta or goat cheese before serving.
Cranberry Orange Orzo Salad with Toasted Walnuts
Ingredients
- 4 oz orzo
- 1 navel orange about 7 oz
- 2 tbsp cranberry sauce
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp pepper
- Pinch chili flakes
- 4 cups baby arugula about 4 oz
- ¼ cup toasted walnuts chopped
- ¼ cup dried cranberries
Instructions
- Cook the orzo according to the package directions. Drain and set aside.
- Meanwhile, trim the top and bottom ends of the orange.
- Stand the orange on one of the cut ends and remove the outer peel, following the natural curve of the fruit to remove the bitter white pith.
- Working over a bowl to catch the juices, cut between the membranes to release the orange segments. Set the segments aside.
- Whisk together the cranberry sauce, olive oil, 2 tbsp orange juice from the segmented orange, white wine vinegar, minced garlic, salt, pepper, and chili flakes.
- Toss the cranberry dressing with the cooked orzo.
- Gently stir in the baby arugula, orange segments, toasted walnuts, and dried cranberries.
- Serve immediately or chill until ready to serve.
Notes
- If you do not have a navel orange, use 2 clementines or mandarin oranges.
- Pecans, pumpkin seeds, or almonds can be substituted for walnuts.
- Add the arugula closer to serving if making the salad ahead of time.
- If the salad seems dry after chilling, add a small splash of olive oil or orange juice before serving.
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Planning your fall or holiday menu? Save this cranberry orange orzo salad so you have a fresh, colorful side dish ready when you need something a little different for the table.
A Fresh Fall Side Dish Worth Adding to the Table
This cranberry orange orzo salad is a simple way to bring something fresh and colorful to a fall or holiday meal. The cranberry, orange, walnuts, and arugula make it feel seasonal, while the orzo keeps it filling enough to serve as a true side dish.
Whether you serve it for Thanksgiving, bring it to a potluck, or make it for a lighter fall lunch, it is a pretty and flavorful recipe that stands out from the usual pasta salad.