Best 18 Cranberry Walnut Salad Recipes

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.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.

WILD RICE, CRANBERRY AND WALNUT SALAD

Steps:

• Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
• Combine rice, cranberries, celery and walnuts in a bowl.
• Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

FRISéE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINI

Steps:

• Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
• Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
• Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

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.

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.

CARROT, CRANBERRY AND WALNUT SALAD

Steps:

• Soak cranberries in very warm water for 30 minutes ~ drain well.
• Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
• In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
• Chill at least 1 hour.
• Add toasted walnuts just before serving.
• Makes 6 servings.

EASY CRANBERRY-WALNUT SALAD

Steps:

• Make the jello according to quick set method on package.
• Pour into a 13 by 9 inch pan.
• Add all other ingredients and mix well; cover and refrigerate until jello has set, or overnight.
• When ready to serve, stir again so that the solid mass breaks up. Yummy!

FETA, CRANBERRY AND WALNUT RICE SALAD

Steps:

• Prepare rice according to package directions. Cool. In small bowl, place cranberries and cover with hot water. Let stand for 5 minutes; drain. In separate small bowl, combine dressing ingredients. Combine cranberries, walnuts, scallions, oranges and feta cheese. Add to rice. Add dressing and toss. Chill at least 20 minutes for flavors to blend.

CRANBERRY WALNUT TUNA SALAD ON APPLE SLICES

Steps:

• Rinse and drain tuna from can.
• In a bowl combine, tuna, Miracle Whip, Craisens, walnuts, garlic salt and garlic powder until well combined.
• Cut up your favorite kind of apple (I used Gala) into thin slices.
• Place a spoonful of the salad onto the apple and spread it around a little bit.
• Enjoy!

CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• DIRECTIONS 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.

APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Puree cranberries in a small food processor until smooth. Add vinegar, onion, sugar and mustard. Process until well blended. With processor still running gradually add oil slowly, until well blended. Transfer to medium bowl. Season with salt and pepper (optional, season salad). (Can be made 1 day ahead. Cover; chill. Bring to room temp and whisk before using.) Combine washed & dried greens with apples in a large bowl and toss with dressing to coat. Plate and sprinkle with toasted walnuts. Serve, passing remaining dressing separately.

FROZEN CRANBERRY WALNUT SALAD

Steps:

• Place cranberries in a blender, cover and process until coarsely ground. Pour into a bowl; add sugar. Cover and chill for 1 hour. , Drain pineapple, reserving 1/4 cup of juice (discard remaining juice or save for another use). In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour. , Add cranberry mixture. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Fold into the cranberry-pineapple mixture. Stir in walnuts. , Transfer to two greased 8-in. square dishes. Cover and freeze for up to 2 months. , To use frozen salad: Remove from the freezer about 45 minutes before serving. Cut into squares.

CRANBERRY WALNUT SALAD

Steps:

• 1. Boil Cranberries and sugar in 1/2 cup of water about 7 minutes just until cranberrys begin to pop. While cranberries are cooking make jello according to pkg. directions
• 2. Add nuts,celery drained oranges and cranberries. Chill until just set and stir to mix solids evenly. Chill until set or overnight

CRANBERRY WALNUT QUINOA SALAD

Steps:

• Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving

CRANBERRY MANDARIN SALAD WITH WALNUT VINAIGRETTE

Steps:

• In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.