Cran-Orange Almond Salad
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I recently went to a women’s dinner at my church and they served this cran-orange almond salad. Lucky me, they even passed out copies of the recipe. I have been completely in love with this salad since I had it. So, I went out the next day and purchased the ingredients for it and have eaten it several times for my lunch. I just create my own individual sized version.
I definitely think the whole cran-orange almond flavor is perfect for this time of year, especially for Christmas dinner. Plus, fresh oranges always go on sale at Christmas. I have seen them at several stores for around 33 cents a pound. However, if you are really lucky you may just find a deal like my mom got last week. She found oranges at Winco for 18 cents a pound! She happened to pick me some up. I know, what a great mom!
The recipe also calls for jicama – love the crunch you get from jicama. However, if you don’t want to get jicama or don’t like it, the salad would still be fabulous if you leave it out. You could even make this a main dish salad and throw some chicken in there if you’d like. This is my absolute new favorite salad, and you simply MUST make it. Have copies of the recipe ready for your guests because they will ask for it!
Ingredients for Cran-Orange Almond Salad
- RED LEAF LETTUCE
- RED ONION
- ORANGES
- JICAMA
- DRIED CRANBERRIES
- GRATED ORANGE ZEST
- FRESH ORANGE JUICE
- RED WINE VINEGAR
- CANOLA OIL (OR VEGETABLE OIL)
- SUGAR
- GOOD SEASONS DRY ITALIAN DRESSING MIX
- SLIVERED ALMONDS
Instructions for Cran-Orange Almond Salad
Prepare the Sugared Almonds: Start by making the sweet, crunchy almonds that will add texture and flavor to your salad.
- Place the almonds in a small skillet over medium heat.
- Sprinkle the sugar evenly over the almonds.
- Stir constantly as the sugar melts and coats the almonds. The almonds should turn a light golden-brown (tan) color as they toast.
- Be sure to watch closely, as sugar can burn quickly.
- Once the almonds are coated and lightly browned, transfer them to a sheet of parchment paper or a plate to cool completely.
Make the Orange Dressing: Next, prepare the fresh, zesty dressing that will bring the salad to life.
- Combine all the dressing ingredients in a blender or a shaker jar with a lid.
- Blend or shake until the mixture is fully emulsified and smooth.
- Taste the dressing and adjust seasonings, like salt or sweetness, if needed.
Assemble the Salad: Now it’s time to bring it all together!
- In a large salad bowl, add your choice of fresh greens (like spinach, spring mix, or romaine).
- Add dried cranberries, fresh orange segments, and any additional toppings you love (like red onion, goat cheese, or feta).
- Drizzle the salad with the homemade orange dressing and toss gently to coat all the ingredients evenly.
Top and Serve:
- Sprinkle the cooled, sugared almonds on top for a sweet, nutty crunch.
- Serve immediately and enjoy the fresh, citrusy flavors of this Cran-Orange Almond Salad!
This vibrant, fresh salad is perfect for holiday dinners, family gatherings, or any time you want a colorful, flavor-packed dish on the table. The balance of sweet, tangy, and crunchy flavors makes it an instant favorite!
Frequently Asked Questions
Can I make the sugared almonds ahead of time?
Yes, you can! Sugared almonds can be made up to a week in advance. Once they’ve cooled completely, store them in an airtight container at room temperature. This saves you time on the day you plan to make the salad.
Can I use sliced almonds instead of slivered almonds?
Absolutely! Sliced almonds work just as well and may even toast more quickly. Just be sure to watch them closely, as they can burn faster due to their smaller size.
How do I keep the salad from getting soggy?
To avoid a soggy salad, don’t toss it with the dressing until you’re ready to serve. If you’re making it ahead of time, store the salad ingredients, sugared almonds, and dressing separately. Toss them together just before serving.
Can I make the dressing ahead of time?
Yes! You can prepare the orange dressing up to 5 days in advance. Store it in a jar with a tight-fitting lid in the refrigerator. Shake well before using, as the ingredients may separate as it sits.
How long does this salad stay fresh?
If the salad is tossed with dressing, it’s best enjoyed immediately. If you want to make it ahead, keep the greens, toppings, almonds, and dressing separate. The assembled salad (without dressing) can stay fresh for up to 24 hours in the refrigerator, but it’s best enjoyed fresh.
FOR MORE RECIPES LIKE THIS, TRY:
Cran-Orange Almond Salad
Real Mom Kitchen
Equipment
Ingredients
- 1 large head red leaf lettuce washed, dried, and broken into pieces (I like a lettuce combo so I used red leaf and butter – a red leaf and spring mixture would also be yummy)
- ½ medium red onion sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one. I wish mine were thinner. I then cut the rings in half)
- 2 – 3 oranges peeled and sliced then cut into chunks (You can us 2 cans of mandarin oranges, drained – but the fresh orange is fabulous and the more the better for me)
- ½ jicama peeled and cut into julienne strips
- ½ cup or so of dried cranberries
Orange Dressing
- 1 tsp grated orange peel
- ⅓ cup fresh orange juice
- 2 Tbsp red wine vinegar
- ½ cup canola oil or vegetable oil
- 2 Tbsp sugar
- 1 Tbsp Good Seasons dry Italian dressing mix
Sugared Almonds
- 4 oz slivered almonds
- 3 Tbsp sugar
Instructions
- For the almonds – place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.
- For the dressing – combine ingredients in blender or shaker jar.
- For the salad – serve salad ingredients tossed with orange dressing and sugared almonds.
