Cranberry Walnut Salad Recipes

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

MOLDED CRANBERRY NUT SALAD

Steps:

• Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.

KELLYMAC'S CRANBERRY WALNUT SALAD

Steps:

• Chop or tear lettuce into bite size pieces.
• Cut onion into half circle pieces.
• Add cranberries and walnuts and oranges if using.
• Toss salad with dressing.
• Plate and sprinkle with bleu cheese.
• Garnish with any remaining nuts, berries, or an orange slice.

HOLIDAY CRANBERRY-WALNUT SALAD

Steps:

• In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside., Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil., In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Make the poached chicken, combine 4 cups water, vinegar, garlic, cinnamon, bay leaves, ginger, and salt in a medium pot. Nestle chicken into mixture, making sure it's fully submerged. Bring to a boil then reduce heat to medium-low and simmer, until chicken is just cooked through and the thickest part reads 165° on an instant read thermometer, about 12 minutes. Remove from heat and use tongs or a slotted spoon to transfer chicken to a cutting board. Let cool then, dice chicken.
• Make the salad, in a large skillet, toast the walnuts over medium-high, stirring constantly, until golden, about 8 minutes. Scrape onto a plate and let cool.
• In a large bowl, combine the mayonnaise, celery, shallot, parsley, and lemon zest and juice. Season with salt and pepper. Add the diced chicken and cranberries. Crumble 1 cup of the walnuts over top and toss to combine.
• Top with a handful of cranberries and crumble the remaining ¼ cup walnuts over top. Serve with bread and lettuce to make sandwiches.