Cranberry Orange Salad
Fresh, crisp and festive, this Cranberry Orange Salad is the perfect make-ahead side for Thanksgiving or Christmas. Spring greens, mandarin oranges, sweet-tart cranberries, toasted pecans and goat cheese are tossed with a honey balsamic orange dressing.
Equipment
- Mini Whisk Fantastic for small batch recipes, this mini whisk is ideal for dressings, sauces and marinades.
- Salad Dressing Storage Jar This ingenious OXO salad dressing shaker and storage jar is perfect for making and storing your own dressing at home.
Ingredients
- 2 (5 oz. bags) Spring Mix or your preferred lettuce mix
- 1 (15 oz. can) mandarin oranges drained, (or 3 clementines, segmented)
- 1 1/2 cups fresh cranberries (or ⅓-½ cup dried)
- 2 Tablespoons fresh squeezed orange juice juice of 1/2 orange
- 2 Tablespoons granular monk fruit sweetener (or honey, maple syrup or sugar)
- 2 green onions sliced
- 2 celery ribs sliced
- 1/2 cup pecan halves toasted
- 1/4 cup goat cheese crumbles
Honey Balsamic Dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup fresh squeezed orange juice juice of 1/2 orange
- 1 Tablespoon orange zest zest of 1/2 orange
- 1 Tablespoon honey
- 1 teaspoon minced garlic about 2 cloves
- Salt and Pepper to taste
Instructions
- Soften the cranberries: In a microwave-safe bowl, stir together the cranberries, 2 Tbsp orange juice and sweetener. Microwave in 1-minute increments, stirring between each, until some cranberries burst, about 2 minutes total. Cool for 10 minutes or refrigerate until cold.
- Toast the pecans: Bake on a sheet pan at 350°F for 6–8 minutes, or toast in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Cool.
- Make the dressing: Whisk together the olive oil, balsamic vinegar, orange juice, zest, honey, garlic, salt and pepper.
- Assemble: Add the greens to a large bowl or platter. Top with the oranges, green onions, celery, cooled cranberries, pecans and goat cheese. Refrigerate until ready to serve.
- Serve: Toss with the dressing just before serving, or serve the dressing on the side.
Notes
- Make ahead: Assemble the greens and vegetables up to 1 day ahead. Cranberries, pecans and dressing can be made up to 3 days ahead. Store the dressing in the fridge and let it sit 15 minutes, then shake, before serving.
- Leftovers: Undressed salad keeps 2–3 days refrigerated. Serve the dressing on the side if you expect leftovers.
- Dried cranberries: Use 1/3–1/2 cup and skip step 1.
- Make it a meal: Add 3 oz sliced chicken or turkey per serving.
Nutrition
Serving: 1.5cupsCalories: 153kcalCarbohydrates: 11gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 30mgPotassium: 91mgFiber: 1gSugar: 6gVitamin A: 153IUVitamin C: 11mgCalcium: 24mgIron: 1mg
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