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Cranberry Salad Recipe

Cranberry Salad recipe


This is a yummy salad with sweet and tangy cranberries. It has crunchy nuts and cheese. You mix it all with green leaves. It's good for a healthy meal!


3 Tbsp raw sugar
2 Tbsp pure maple syrup
1/2 tsp kosher salt, plus more for seasoning
1 cup chopped walnuts
1 (12 oz.) can whole berry cranberry sauce
Zest and juice of 1 orange
1/4 tsp ground cinnamon
10 Tbsp extra virgin olive oil, divided
1/4 cup finely chopped cilantro
2 Tbsp finely chopped tarragon
3 Tbsp apple cider vinegar
Freshly ground black pepper
6 heads of Belgian endive, quartered
2 heads of radicchio, torn into bite-size pieces
4 oz aged cheddar cheese, shaved


Preheat oven to 350°F (175°C). In a bowl, mix raw sugar, maple syrup, and 1/2 tsp kosher salt. Add walnuts and toss to coat. Spread on a parchment-lined baking sheet and bake until sugar is bubbling, about 6–8 minutes. Let cool and break into pieces.
In a small bowl, whisk together cranberry sauce, orange zest, orange juice, cinnamon, and 5 Tbsp olive oil. Season with salt to taste.
In a large bowl, whisk cilantro, tarragon, apple cider vinegar, and remaining 5 Tbsp olive oil. Season with salt and pepper.
Add Belgian endive and radicchio to the bowl with the herby dressing and toss to coat.
Arrange the dressed greens on a platter. Drizzle with some cranberry dressing, top with shaved aged cheddar cheese, and candied walnut pieces. Serve with extra cranberry dressing on the side.

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