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Orange, Cranberry & Walnut Salad

by Claire Thomson from The Five O’Clock Apron

This tasty salad is brought alive thanks to the sweet and juicy orange slices that are scattered throughout the dish. It is ready in no time at all and will bring some colourful cheer to your dinner table.

From the book


Hooray for oranges served savory!

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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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