• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Salads

My Favorite Holiday Salad

November 26, 2013 Updated November 17, 2022 by Lisa Goldfinger 9 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

Here's my favorite Holiday Salad. A wonderful, refreshing seasonal salad with mixed baby greens, fresh oranges and toasted pecans tossed with bright cranberry orange vinaigrette. The perfect salad to start a hearty Thanksgiving feast or an elegant winter dinner party.

black plate topped with a salad of mixed baby greens, oranges, pecans and cranberries.

This is my go-to salad for fall and winter entertaining. It's also the best salad for Thanksgiving. I discovered the recipe decades ago in Bon Appetit Magazine and I still love it. 

It's bright and light with fresh flavors of the season, cranberries and oranges complimented by the rich nutty crunch of toasted pecans.

HOW TO MAKE THIS HOLIDAY SALAD

For no-stress entertaining, you can prepare this whole salad a day in advance: wash and crisp your lettuce, make the dressing, cut the oranges, and toast the nuts. Then all you have to do just before serving is toss the leaves with dressing and sprinkle on the oranges and pecans.

  • Start with the Vinaigrette: The first thing you'll want to do is soak the cranberries in hot orange juice to soften and infuse them with orange flavor. While they soak, zest the oranges and whisk up the rest of the vinaigrette: orange juice, vinegar, olive oil, orange zest, salt and pepper. After 30 minutes of soaking, drain the cranberries and stir them in.
  • Next, you'll want to toast the pecans and segment the oranges. My favorite way to toast pecans is on a baking tray in a 350º oven.  It takes about 8 minutes for perfectly toasted almonds. An easy way to cut an orange into sections is to slice off the ends and prop the orange on its side so you can see the thin lines of pith separating the sections. Cut along those lines. Then slice the skin off the bottom of each segment. For more details, check out The Pioneer Woman's method of segmenting oranges. 
  • Assemble the salad: When you're ready to serve, toss the orange segments with a bit of dressing. Put the greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates and arrange  orange segments and pecans on top. 

how to soak cranberries and zest an orange for vinaigrette

HOW TO PREP THIS SALAD AHEAD:

I love making this salad when I'm entertaining because everything can be done at least a day ahead.

  • The vinaigrette can be made a day ahead and stored in the fridge. Bring it to room temperature before using.
  • Lettuce can be washed and stored in the fridge. This method will keep it fresh and crisp. Wash the lettuce and spread it out on a big sheet of paper towels. Lay another big sheet on top. Roll up the leaves from one end and put the roll into a large ziplock baggy. Store in the fridge for up to 24 hours.
  • Oranges can be segmented and stored in the fridge overnight. 
  • Toasted Pecans can be stored in an airtight container in the fridge for several days.

black plate topped with a salad of mixed baby greens, oranges, pecans and cranberries.

 

OTHER DELICIOUS LEAFY SALADS FROM PANNING THE GLOBE

  • Butter Lettuce Salad with Citrus Honey Vinaigrette
  • Ensalata Tricolore: Classic Italian Salad of Arugula, Radicchio and Endive
  • Raw Kale Salad with Honey Lemon Parmesan Dressing
  • The Best Green Salad

Here's My Favorite Holiday Salad Recipe. If you try this I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black plate topped with a salad of mixed baby greens, oranges, pecans and cranberries.

My Favorite Holiday Salad


★★★★★

5 from 2 reviews

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 6 1x
Print Recipe

Description

A wonderful festive salad for fall and winter. Perfect for Thanksgiving. Great for a diner party.

Adapted from 1998 Bon Appetit 


Ingredients

Scale

For The Vinaigrette

  • 1 ¼ cups orange juice, divided (fresh squeezed if possible)
  • ⅓ cup dried, sweetened cranberries (6 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons grated orange zest
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground pepper

For The Salad

  • 6-8 cups baby romaine or mixed baby greens
  • 3 small naval oranges, segmented, peel and white pith removed.
  • ¾ cup toasted pecan halves. (see notes)

Instructions

  1. Make the Vinaigrette: Bring 1 cup of orange juice to a boil in a small saucepan. Remove from heat and stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes. Drain and set aside. Soaking liquid is not needed. Whisk ¼ cup orange juice, 2 tbs vinegar, 2 tsp orange zest, ½ tsp salt and ⅛ tsp pepper in a small bowl. Slowly pour in 3 tbs olive oil while whisking. Add the soaked cranberries.
  2. Assemble the Salad Just before serving, toss orange segments in a small bowl with 2 or 3 tablespoons of dressing. Put greens in a large bowl and toss with the rest of the dressing. Divide greens between 6 plates. Add orange segments and toasted pecans. Enjoy!

Notes

How To Toast Pecans: Spread pecans out in a single layer on a baking tray and toast in the middle of a preheated 350º oven for 6-8 minutes.

How To Segment Oranges: Check out this post from The Pioneer woman

Prep This Ahead:

  • Dressing can be made a day ahead and stored, covered, in the fridge. Bring to room temp before using
  • Pecans can be toasted several days ahead. Store in an air-tight container in the fridge. Bring to room temp before using.
  • Oranges can be segmented a day ahead, stored in the fridge.
  • Prep Time: 40 mins
  • Cook Time: 5 mins
  • Category: Salad
  • Method: salad making
  • Cuisine: Out of this world

Keywords: best holiday salad recipe, Thanksgiving salad recipe, party salad, fall salad

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Salads

  • Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe
    Curried Chicken Salad
  • Overhead shot of a white bowl filled with shredded Brussels sprout and arugula salad with toasted pecans and grated parmesan cheese.
    Shaved Brussels Sprouts Salad
  • Close up of colorful Brazilian chicken salad with carrots, pease and olives, on a bed of lettuce.
    Brazilian Chicken Salad: Salpicão
  • Healthy Tuna Salad (no mayo)

Filed Under: All Recipes, Entertaining, Quick and Easy, Salads, Thanksgiving Recipes, Vegetarian Tagged With: Christmas, holiday recipes, new year's eve, Thanksgiving

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Martha

    December 22, 2019 at 1:58 pm

    Beautiful colors in this salad, and it tastes as good as it looks! I love the use of seasonal ingredients, oranges is salads are underrated!

    ★★★★★

    Reply
  2. Lori Erokan

    November 15, 2017 at 3:16 pm

    Lisa, just wanted you to know that the link to your Amazon story isn't working. It says "come back later." So be sure to remind us to check it out, once it is available...if you don't, I might forget!

    ★★★★★

    Reply
    • Lisa

      November 15, 2017 at 3:22 pm

      Thank you Lori! Amazon discontinued the service and I didn't realize I had the link there. I just updated the post.

      Reply
    • Lisa

      November 15, 2017 at 3:24 pm

      Lori, if you're interested in my recommendations, look for my holiday gift guides. Here's the link to my 2016 gift guide: https://www.panningtheglobe.com/panning-the-globe-holiday-gift-guide-2016/ It's filled with all my favorite things - most of the stuff you can buy on Amazon.

      Reply
  3. Ruth Fields

    January 06, 2014 at 7:31 pm

    I enjoyed this wonderful salad at a gala New Year's Eve celebration. Congratulations Lisa on this terrific blog!

    Reply
    • Lisa Goldfinger

      January 06, 2014 at 8:29 pm

      Thank you Ruth!

      Reply
  4. Mindy Sieber

    November 26, 2013 at 10:23 pm

    Two quick things:

    1. That salad looks fantastic! Can't wait to try it.
    2. I love your cookbook selection on your new Amazon store! Congrats on setting that up, and thank you!!!

    Reply
    • Lisa Goldfinger

      November 28, 2013 at 9:17 am

      Thanks Mindy!

      Reply
  5. Betsy Brand

    November 26, 2013 at 6:49 pm

    Can't wait to try this! Photography is beautiful.

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

299 shares