Orange Cranberry Salad

I made this salad for my camp at Burning Man. It’s very light, juicy, refreshing, and tasty. I had three helpings.


  • 1 cup and 3 tablespoons orange juice
  • 3 1/2 tablespoons olive oil
  • 3 oranges (remove peel and segment)
  • 6 tablespoons dried cranberries
  • 6 cups mixed baby greens
  • 3/4 cups toasted pecans
  • 1 tablespoon grated orange peel
  • 2 tablespoons white wine vinegar


  1. Bring 1 (one) cup of orange juice to a light simmer in a saucepan. Remove from heatsource.
  2. Stir in your dried cranberries, let it sit until softened (takes approximately 30 minutes).
  3. Drain this and throw away the soaking juice.
  4. Whisk up orange peel, oil, vinegar, and your remaining 3 tablespoons of orange juice in a small bowl. Mix in the cranberries.
  5. Season the dressing with salt and pepper to taste.
  6. Put your greens in a good-sized bowl and toss with about 2/3 of the dressing you made.
  7. Divvy up the greens into 6-8 bowls then put in your orange segments and toss with remaining dressing.
  8. Finally top off each salad with orange segments and your roasted pecans!

About this Entry

This page contains a single entry by Beau Smith published on September 6, 2007 11:42 PM.

Sangria for Six Apart was the previous entry in this blog.

Bachelor Bean Dip is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.