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Orange, Walnut and Cranberry Salad Recipe

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Spiced cranberries top oranges slices for a sweet-tangy, colorful salad.
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Servings:
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Ingredients
  • 6 tablespoons honey
  • 1 1/2 tablespoons water
  • 3/4 teaspoon allspice - ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger - ground
  • 1 1/4 cups walnuts
  • 2 teaspoons sugar
  • 3/4 cup water
  • 3/4 cup cranberry juice
  • 1/2 cup cranberries - dried
  • 4 oranges - extra large, peeled, sliced into 1/2 inch thick slices
Container:medium bowl, sauce pan, baking sheet
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
  • Preheat oven to 325°F.
  • Line baking sheet with parchment paper.
  • Mix first five ingredients in a medium sized bowl to blend.
  • Add nuts and toss to coat.
  • Strain nuts by removing with slotted spoon or pouring into a strainer.
  • Reserve liquid.
  • Transfer nuts to a baking sheet, sprinkle nuts with sugar.
  • Bake until golden brown, stirring occasionally, approximately 15 minutes.
  • Remove from the oven and transfer the nuts to a bowl so that as they cool they don't stick to the parchment. Set aside.
  • In a medium saucepan, stir together the water, cramberry juice and reserved sauce from the nuts.
  • Bring to a boil, stir in dried cranberries.
  • Reduce heat to medium low and simmer until the cranberries are soft and the liquid is reduced to thin syrup, approximately 20 minutes.
  • Arrange orange slices on a platter.
  • Spoon the cranberry sauce over the slices and sprinkle with nuts.
  • *Note: The nuts and cranberry sauce can be made three days ahead. Store nuts in an airtight container and the sauce covered in the refrigerator.
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orange walnut and cranberry salad

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Rating of 5 out of 5.0 stars
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"This is great as an appetizer or a dessert."
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