Recipe: Salad with Arugula, Cranberries, Oranges, and Walnuts

Colorful and fragrant, this salad will liven up any fall or winter meal. The dressing is made right in the pan, making cleanup simple. Great way to use leftover Simple Cranberry Sauce.

Total Time: <10 minutes with prepared Simple Cranberry Sauce; <20 minutes from scratch
Prep Time: <10 minutes with prepared Simple Cranberry Sauce; ~15 minutes from scratch
Substitutions: Any nuts may be substituted for the walnuts. Any salad green may be substituted for the arugula. Salad can easily be made without the nuts. Those looking to replace nuts with something crunchy might try sesame seeds, panko bread crumbs plain or sauteed briefly with garlic, croutons (see my homemade crouton recipe to follow), water chestnuts, radishes, baby corn, or fresh or canned corn.

1/4-1 batch simple cranberry sauce (see
1/4 lb (at least) of arugula per person
1-2 oranges or clementines for every 2 people
3 T olive oil or walnut oil
balsalmic vinegar
maple syrup
pinch of salt

Heat olive or walnut oil in a large saute pan. When oil is hot, turn heat down to low and add arugula and a pinch of salt. When arugula begins to wilt, add oranges or clementines. To make the dressing right in the pan, add a few tablespoons each of balsalmic vinegar and maple syrup, to taste. Sprinkle with walnuts and serve immediately.