Fresh Citrus and Cranberry Salad


The cranberry topper for this fruit salad recipe is also a crunchy, good-for-you accompaniment to sliced turkey. Make it ahead to ease food preparation.

fresh citrus salad with oranges
Photo: Andy Lyons
Prep Time:
25 mins
Chill Time:
1 hrs
Total Time:
1 hrs 25 mins


  • 2 cup fresh or frozen cranberries, thawed

  • 4 oranges

  • 2 stalks celery, thinly sliced (1 cup)

  • ½ small red onion, finely chopped (1/3 cup)

  • ¼ cup sugar

  • 2 tablespoon fresh lemon juice

  • 1 teaspoon grated fresh ginger

  • 1 5 ounce package baby arugula

  • ¼ cup fresh mint leaves, chopped

  • 2 tablespoon walnut oil or olive oil


  1. For Cranberry Topper, in food processor cover and pulse cranberries 5 times to coarsely chop (or coarsely chop by hand). Transfer to bowl.

  2. Cut peel from oranges. Section oranges over bowl to catch juice. Add sections and juice to cranberries. Stir in celery, onion, sugar, lemon juice, and ginger. Cover and refrigerate at least 1 hour or up to 2 days.

  3. Toss arugula with mint and oil. Top with cranberry mixture. Serves 8.

Nutrition Facts (per serving)

92 Calories
4g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 92
% Daily Value *
Total Fat 4g 5%
Sodium 16mg 1%
Total Carbohydrate 15g 5%
Total Sugars 11g
Protein 1g
Vitamin C 26mg 130%
Calcium 50.5mg 4%
Iron 0.9mg 5%
Potassium 194mg 4%
Folate, total 32.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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