Best 7 Orange Spiced Walnut And Dried Cranberry Salad Recipes

ORANGE, SPICED WALNUT AND DRIED CRANBERRY SALAD

Steps:

• Preheat oven to 325°F Line baking sheet with parchment paper. Mix first 5 ingredients 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.

ORANGE, SPICED WALNUT AND DRIED CRANBERRY SALAD

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. Mix first 5 ingredients 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.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

CRANBERRY-ORANGE SALAD WITH SPICED NUTS

Steps:

• Toss greens with all remaining ingredients except nuts and dressing in large salad bowl.
• Sprinkle spice over nuts. Add dressing and nuts just before serving; mix lightly.

ORANGE WALNUT SALAD (PAULA DEEN)

Steps:

• In large salad bowl, combine lettuce, spinach, oranges and onion.
• Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
• Sprinkle over lettuce mixture.
• To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
• Shake again before serving.
• Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
• Cut orange in half across segments.
• Slip knife around and free each segment from membrane.

ORANGE-CRANBERRY TOSSED SALAD

Steps:

• For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes. , Place in a single layer on a greased aluminum foil; cool for at least 30 minutes., For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
• Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.