Orange, Cranberry & Walnut Salad

By Claire Thomson From the book The Five O'Clock Apron
Orange, Cranberry & Walnut Salad from The Five O'Clock Apron cookbook

Hooray for oranges served savoury!

For how many? Serves 4


  • 4 ripe oranges, peeled
  • 1 small red onion
  • 2 tbsp red wine vinegar
  • 75g dried cranberries
  • 2 tbsp chopped toasted walnuts (optional)
  • a handful of fresh flat-leaf parsley leaves, chopped
  • 6 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper


Cut the oranges into thin slices and arrange on a serving platter.

Thinly slice the red onions and, in a small bowl, mix with the vinegar and leave to macerate for 5 minutes.

Drain the onions from the vinegar and scatter the onion slices over the orange slices.

Then add the cranberries, toasted walnuts and parsley.

Mix the oniony vinegar with the olive oil, salt and freshly ground pepper to make a dressing. Spoon over the salad and serve. 



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