Cranberry Salad and Cashews

2023-09-18

By Healthyt Eater

mediterranean

Salad

Time-Saving Tips and Hacks for Making Cranberry Salad and Cashews with Modern Kitchen Tools

Chop Cranberries Fast with a Food Processor

Tip: Use a food processor to quickly chop fresh cranberries for your salad. This tool makes chopping cranberries much faster and ensures even-sized pieces, perfect for distributing evenly throughout your salad.

Crunchy Cashews: Use the Air Fryer to Toast Cashews Quickly

Tip: Toasting cashews in the air fryer is a fast way to enhance their flavor and texture. Set the air fryer to 350°F for 3-5 minutes, shaking halfway through to ensure even toasting, and you’ll have crispy, golden cashews in no time.

Perfectly Even Slices with a Mandoline Slicer

Tip: If your cranberry salad includes fruits or vegetables that need slicing (like apples or carrots), use a mandoline slicer to quickly create uniform slices. This tool saves you time and ensures your ingredients are consistently cut for a professional-looking salad.

Tips and Suggestions on Cranberry Salad and Cashews

Use Fresh Cranberries

Fresh cranberries add a tart and vibrant flavor to the salad. If fresh is unavailable, dried cranberries are a great alternative.

Toast the Cashews

Lightly toasting cashews brings out their natural oils and enhances their crunchiness, making them the perfect complement to the salad.

Balance with Sweetness

To balance the tartness of cranberries, consider adding a touch of honey or maple syrup to the dressing.

Add Fresh Greens

Leafy greens such as spinach or arugula pair wonderfully with cranberries and cashews, adding freshness and a healthy touch.

Incorporate Cheese

Soft cheeses like goat cheese or feta can enhance the flavor of the salad, providing a creamy contrast to the crunch of the cashews.

Serve with a Light Dressing

A light vinaigrette made with olive oil, balsamic vinegar, and a touch of mustard will complement the natural flavors of cranberries and cashews.

Classic Cranberry Salad and Cashews Recipe

Ingredients

  • 8 oz fusilli pasta
  • 1 cup cashews, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 3 cups tender lettuce, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooked pasta, chopped cashews, crumbled feta cheese, chopped tender lettuce, and dried cranberries.
  3. In a small jar, mix together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
  4. Drizzle the dressing over the salad mixture and toss to combine.
  5. Serve immediately or chill in the fridge until ready to serve.

Cooking Time

Preparation Time 15 min

Cook Time 10 min

Total time 25 min

Nutrition Facts

  • Calories: 461
  • Total Fat: 24.9g
  • Total Carbohydrates: 49g
  • Fiber: 3.8g
  • Sugar: 16.4g
  • Protein: 12.6g

Regional Variations for Cranberry Salad and Cashews

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