Description

A fantastic seasonal salad for the winter holiday season, perfect for Thanksgiving, Christmas or an elegant dinner party.
Adapted from 1998 Bon Appetit

Ingredients

Scale

1 1/4 cups orange juice, divided (fresh squeezed if possible)
1/3 cup dried, sweetened cranberries (6 tablespoons)
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons grated orange zest from one orange
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
6-8 cups baby romaine or mixed baby greens
3 small navel oranges, segmented, peel and white pith removed.
3/4 cup toasted pecans

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Instructions

Bring 1 cup of orange juice to a boil in a small saucepan. Remove from heat and stir in cranberries. Leave the cranberries to soften in the juice for 30 minutes. Drain and set aside. The soaking liquid is not needed for this recipe.
Whisk ¼ cup orange juice, 2 tablespoons vinegar, 2 teaspoon orange zest, ½ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Slowly pour in the 3 tablespoons of olive oil while whisking, then stir in the soaked cranberries. Dressing can be made up to a day ahead (see notes).
To assemble the salad, put the orange segments into a small bowl with 2 tablespoons of the dressing and toss. Put greens into a large bowl and toss with the rest of the dressing. Divide greens between 6 plates. Arrange orange segments and toasted pecans on top of the greens and serve.

Notes

Here's a great way to toast pecans. Spread pecans out in a single layer on a baking tray and toast them in the middle of a preheated 350º oven for 6-8 minutes.

Do you want to prep this salad ahead of time? The dressing can be made up a day ahead and stored in an airtight container the fridge. Bring to room temp before using. Pecans can be toasted several days ahead and stored in an air-tight container in the fridge. Bring to room temp before using. Oranges can be segmented a day ahead and stored in the fridge.

Prep Time: 40 mins
Cook Time: 5 mins
Category: Salad
Method: no cook
Cuisine: American