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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.

Orange, Walnut and Cranberry Salad Recipe (+)

Directions

Preheat oven to 325Â°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.

Container: medium bowl, sauce pan, baking sheet

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 8

Enter desired servings:

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

Orange, Walnut and Cranberry Salad recipe - Ratings & Reviews

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Submitted by: Love Food
Date: 2007/11/28

"This is great as an appetizer or a dessert."

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