Aria Club's Recipe for a healthy Orange, Spiced Walnut & Cranberry Salad
Eating fruits and vegetables in season ensures that they will be fresh, at their peak flavor, and more abundant at the supermarket. Citrus fruits are typically grown from November through February, making them one of the few produce items available fresh in the winter. Check out this beautiful, lettuce-free salad that makes a festive side dish, or top with diced grilled chicken to make it a more filling meal.
- 6 tablespoons honey
- 1 1/2 tablespoons water
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon (generous) ground ginger
- 1 cup walnut halves and pieces
- 2 teaspoons sugar
- 3/4 cup water
- 3/4 cup cranberry juice cocktail
- 1/2 cup dried cranberries
- 8 oranges, peel and white pith removed, sliced into 1/2-inch-thick rounds, chilled
- Fresh mint sprigs (optional)
- Preheat oven to 325°F.
- Line baking sheet with parchment paper.
- Mix honey, water, allspice, salt, and ginger in large bowl to blend.
- Add nuts; toss to coat well.
- Strain nuts, reserving liquid.
- Transfer nuts to baking sheet.
- Sprinkle nuts with sugar.
- Bake until golden brown, about 17 minutes.
- Cool completely.
- Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend.
- Stir in dried cranberries.
- Bring to boil.
- Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture)
- Arrange orange slices on platter.
- Spoon cranberry mixture over.
- Sprinkle nuts over.
- Garnish with mint, if desired.
Source: Bon Appétit, December 1997