I have been enjoying this festive cranberry salad for a few weeks now, ever since fresh cranberries appeared in the market.
The recipe is adapted from one found during a Google search:) (The link to the original recipe is currently unavailable to me)
Festive Raw Cranberry Salad
2 cups fresh cranberries
1 orange, zest before peeling, reserve zest
2 ripe pears
1/2 c. walnuts or pecans, chopped(optional)
4 stalks celery
1/2 cup organic currants, raisins, or dried cranberries
1/2-1 tsp. cinnamon or pumpkin pie spice
1/4 tsp. each of ginger and allspice
2 Tablespoons agave, or sweetener of choice
Assorted baby greens
1/2 a pear
1 currant cut in half
1 pumpkin seed, shelled
1 small sliver of persimmon or other red or orange fruit
Please note the "turkey" salad pictured used half of the cranberry salad recipe, but with 1 whole orange.
1. Chop cranberries, pears, and celery to 1/4 inch pieces. I used the dice blade on my Vidalia Chop Wizard.
2. If making the turkey pictured, use only 1/2 the orange in the salad itself. Cut 1/2 into slices and the other 1/2 into tidbits and add to cranberry mixture with nuts, spices, zest, and sweetener. Mix well and let stand at least 1 hour for best flavor. I usually leave out the nuts for a lighter, better combined salad.
3. Arrange as shown using baby lettuce, radicchio, sliced orange, and cranberry halves. The turkey is 1/2 a pear with a pumpkin seed beak, cut currant eyes, and a persimmon waddle. Use any red fruit for the waddle, even a red apple peel:)
It looks very pretty on a bed of assorted baby lettuce.
This salad has hunza raisins and no nuts.
This may also be made into a more traditional cranberry sauce by blending all ingredients in the food processor fitted with the "S" blade.
Each salad pictured is 1/2 a full recipe. Full recipe serves 6-8 people.
I hope you enjoy this refreshing cranberry salad as much as I do:)
Please click here for links to more festive Thanksgiving recipes and ideas:)