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Lilly’s Table

 
 
Saffron Rouille
Fennel & Blood Orange Salad
© Lillys-Table.com Photo of Cranberry & Candied Walnut Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Cranberry & Candied Walnut Salad

from Bouillabaisse with Saffron Rouille & Salads, the Week of December 15, 2013.
View the previous or next recipe for this meal.

This quick salad adds a bit of sparkle and sweetness to your table. Each item can be made ahead, stored for a week of easy salad toppings or to take with you for a potluck. Feel free to add more vegetables of fruit such as avocados, red onions, roasted vegetables or citrus slices.

Ingredients

  • ¼ cup dried cranberries
  • ¼ cup orange juice
  • 2 tablespoons white wine vinegar
  • ½ cup extra-virgin olive oil
  • ¾ cup walnuts
  • ¼ cup maple syrup
  • ½ teaspoon salt

Serving Size: 4 People

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Preparation Instructions

Place the cranberries, orange juice and vinegar in a small container. This will plump up the cranberries and give extra flavor to the dressing.

Toss the walnut pieces in a skillet over medium heat, shake for just a few seconds and then pour in the maple syrup. Reduce the heat to low. Toss and shake the pan until the maple syrup cooks onto the nuts. Season with a pinch of the salt. Transfer to cool.

Wash and dry the lettuce. Arrange on plates. Add the olive oil to the cranberry-juice and shake until combined.

Drizzle the cranberries and dressing over the lettuce. Crumble on the walnuts and top with any other fruits and vegetables that are appropriate.