Cranberry and Pecan Holiday Salad

Cranberry and Pecan Holiday Salad

(Makes 2.5 quarts or 10 cups)

In a food processer with an “S” blade, pulse together:

1 pack (7.5 oz) fresh cranberries

2 cups of walnut halves

Do not over process. Leave the mixture slightly chunky. 

Transfer into a large bowl and add:

4 cups of diced apple (fuji or other heirloom varieties)

2 cups of pecans (pieces or chopped halves)

2 cups of celery

thinly sliced

1 diced fennel bulb

3 green onions

thinly sliced

2 TBL mixed herbs (oregano, marjoram, rosemary)

finely chopped

1 zest of 1 lemon and 1 lime

finely chopped

1 TBL Himalayan or sea salt

½ cup of orange juice

½ cup of maple syrup

½ cup of olive oil

Mix well and let marinate for at least 2 hours.


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