Sugared Cranberries

Sugared cranberries are so simple to make! You can eat them on as a treat or use them to make any holiday treat look festive. They will take any dish to the next level!

Tis the season for delicious holiday treats! Try out this Yule Log Cake, this Christmas Star Bread, or this yummy Cranberry Salsa. They will all bring you some Christmas cheer!

Easy Sugared Cranberries

Did you know that sugared cranberries are not just meant to make your holiday treats look pretty? I mean, I know that they definitely do that! But when you coat the cranberries with this sugar mix it makes them taste delicious all on their own. My kids go crazy over them and they are SO EASY to make! In less than an hour, I can have a delicious and festive treat ready to go!

Cranberries are a tart fruit but when you add in some sugar, the taste of them is just right! Which makes them a little bit addicting! In fact, you may even want to double the batch just in case… It’s always better to have extra than not enough, right?? I not only love eating these plain but you can add them to this Cinnamon Roll Wreath, this Christmas Wreath Charcuterie, or decorate them on this Yule Log Cake. They are perfect for those!

Ingredients to Make Sugared Cranberries

Trust me when I say that a list of ingredients doesn’t get much more simple than this. There are only THREE things that you need! See the recipe card at the bottom of the post for exact measurements.

• Fresh Cranberries: These should be fresh cranberries (not frozen) for this recipes. Remember to wash them first!
• Granulated Sugar: This is what will bring in a sweet flavor to balance out the tart cranberries!
• Water: You will mix some sugar and water to create a syrup to put on them.

Let’s Make Some Sugared Cranberries!

These only take 10 minutes to make! After that, you just need to let them soak in all of that sugar before you eat them! This is one of the easiest recipes that you will make this whole holiday season!

1. Rinse: Rinse the fresh cranberries and check them over for any bad berries and discard them.
2. Boil sugar and water: Add 1 cup of sugar and 1 cup of water to a medium pot and bring to a boil. Reduce to a simmer and simmer for 2-3 minutes until all the sugar is dissolved.
3. Add cranberries and let dry: Remove from the heat and pour the cranberries in. Stir the cranberries in the syrup until they are all well coated. Then, use a slotted spoon to remove them to a cooling rack that has a piece of parchment underneath it. Let the cranberries dry for about 45-60 minutes.
4. Toss dried cranberries in sugar: In batches, toss the cranberries in the remaining cup of sugar, using more as needed, until all the cranberries are well coated. Leave the cranberries on a piece of parchment for about an hour before serving.

Quick Tips

Here are a few quick and easy tips to help these sugared cranberries turn out just right for you!

• Don’t stack them too deep: When you are storing them, its best to use a lasger container so that they aren’t jam packed inside one. The more that they contact each other, the more the sugar comes off!
• Don’t skip the drying step! This part is so important! It helps the cranberries absorb all of that sugar syrup and makes them a bit sweeter. Plus, you don’t want them to be too sticky when adding in the sugar coating at the end. This helps them taste (and look) just right!
• What do I use these with? Like I said before, these are delicious enough to eat on their own! Or, try adding them to this Yule Log Cake or this Simple Charcuterie Board. Or, you could even put them on a toothpick and garnish a holiday drink! Get creative and use them on everything! The whole family will love them!

How to Store Leftovers

Sugared cranberries keep well at room temperature for about 2-3 days. After that, they begin to weep and get sticky! Just place them in an airtight container to store them.

More Recipes to Make with Cranberries

If you love cranberries like I do and want to make them all year long, then you should! I think they are that good! Here are some of my favorite tried and true cranberry recipes that I love. You usually see them around the holidays but I love making them whenever I can. Go ahead and try them all!

Appetizers

Cranberry Salsa (The Best Holiday Appetizer!)

Salads

Cranberry Apple Pecan Salad with Creamy Poppyseed Dressing

Desserts

White Chocolate Cranberry Blondies

Side Dishes

Cranberry Cheesecake Fluff

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Sugared Cranberries

Sugared cranberries are so simple to make! You can eat them on their own or use them to make any holiday treat look festive. They will take any dish to the next level!

Course Dessert

Cuisine American

Keyword sugared cranberries

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 3 Cups Cranberries

Calories 562kcal

Author Alyssa Rivers

Ingredients

• 3 Cups Fresh Cranberries
• 2 Cups Granulated Sugar Divided
• 1 Cup Water

Instructions

• Rinse the fresh cranberries and check them over for any bad berries and discard them.
• Add 1 cup of sugar and 1 cup of water to a medium pot and bring to a boil. Reduce to a simmer and simmer for 2-3 minutes until all the sugar is dissolved.
• Remove from the heat and pour the cranberries in. Stir the cranberries in the syrup until they are all well coated. Use a slotted spoon to remove them to a cooling rack with a piece of parchment underneath it. Let the cranberries dry for about 45-60 minutes.
• In batches, toss the cranberries in the remaining cup of sugar, using more as needed, until all the cranberries are well coated. Leave the cranberries on a piece of parchment for about an hour before serving. Sugared cranberries keep well at room temp for about 2-3 days before they begin to weep and get sticky.

Nutrition

Calories: 562kcal | Carbohydrates: 146g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 88mg | Fiber: 5g | Sugar: 137g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg

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Wassail

This traditional English drink is the perfect combination of fruit and spice! Wassail mixes up in a snap and is the perfect holiday crowd-pleaser!

Food is always the highlight of the holidays, but what about the drinks? Christmas punch, pomegranate lemonade, and cranberry apple crush are the best recipes to accompany your dinner with. They’re so refreshing and delicious!

Amazing Homemade Wassail Recipe

If you’re looking for a holiday drink recipe that is perfectly sweet and warms your soul, this is it! I love wassail. It’s like the love child of punch and mulled cider. It starts with an apple cider base and then I add in orange and pineapple juice for that perfect fruity zest! Pair these flavors with nutmeg, anise, and cinnamon and you have a winning drink! It’s SOO GOOD! Be sure to make a lot of this because your guests will be coming back for more and more!

And if you’re asking yourself, what exactly is wassail? It’s an old English word originating from ‘waes-hael’ which translates to “to your health.” Historically, people would make a variety of spiced cider to share and enjoy with friends to celebrate the harvest. Fast forward a thousand years and we’re still enjoying this delicious drink today! Make a pot of this at your next holiday party to spread the cheer! It’s so incredibly flavorful and refreshing, you won’t regret it! And if you’re looking for more tasty holiday drinks, try out my homemade eggnog and gingerbread cider!

What Do I Need to Make Wassail?

No fancy ingredients are needed here. Let your spice rack do the heavy lifting! Who knew that a few spices and a blend of fruit juices could create such a hearty, flavorful drink! You’re going to love having it to sip on. Looking for measurements? They can be found in the recipe card at the end of the post!

• Apple Cider: Apple juice can be used as well, but I prefer using cider for a more complex flavor. Not to mention, its smooth, thick consistency tastes great as a warm drink!
• Orange Juice: Citrus helps to balance out the flavors in the drink.
• Pineapple Juice: I like adding pineapple juice for extra fruity flavor!
• Whole Cloves: Cloves add a warm, sweet spice to your wassail.
• Cinnamon Sticks: No holiday recipe is complete without a little cinnamon!
• Star Anise: Anise has a sweet, licorice-y flavor that tastes amazing combined with the other flavors in this drink.
• Nutmeg: For tasty, nutty warmth!
• Cranberries: Not only are they beautiful and festive, but cranberries also help to infuse tart flavor into your wassail.
• Sliced Orange and Apple: Adding some sliced orange and apple pieces is the cherry on top! It adds to the presentation and gives your drink more flavor.

Let’s Make a Christmas Juice!

This holiday drink is the easiest thing to throw together! You can impress your guests with minimal effort. Just make sure you have plenty of time to simmer so the flavors can infuse!

1. Mix Juice: To begin, in a large pot over medium-low heat, add the apple cider, orange juice, and pineapple juice.
2. Add in Spices and Garnish: Next, add in the cloves, cinnamon sticks, star anise, nutmeg, cranberries, orange and apple slices.
3. Simmer and Serve: Let simmer for an hour or all day. Serve hot.

Tips and Tricks for Making Christmas Wassail

You’re going to love this traditional holiday drink! Here are a few of my favorite tips on making it even better. It’s so good, you may even want it year-round!

• Using High Quality Juices: For best results, use apple cider, orange, and pineapple juice that is not from concentrate! The fresher these juices are, the better your wassail will be!
• Adding Froth: One way to up the coziness of this drink is by adding a sweet egg froth! I know it may sound weird, but imagine eggnog-level creaminess. To do this, separate egg whites and yolks. Beat your egg whites until you reach stiff peaks. In another bowl, beat your egg yolks until frothy and bubbly, then blend together with egg white mixture. Add very slowly to your wassail, mixing constantly to keep the eggs from scrambling. If done properly, you’ll be left with a creamy, tempered froth on the top of your drink that tastes AMAZING!
• Make it Boozy: Looking to add a little more cheer? You can make a boozy version of this drink by adding brandy, rum, or hard cider to your wassail. Just make sure you’re not cooking it on too high of heat to keep the alcohol from burning off.

Storing Leftover Cider

Since the longer wassail infuses, the better it tastes, it’s perfect for leftovers! It will become more flavorful as it rests in your fridge!

• In the Refrigerator: Store leftover wassail in a pitcher for up to 5 days.
• Reheating: When ready to serve, reheat wassail over the stove on medium heat until simmering.

More Tasty Homemade Drinks

Making drinks at home is both fun and delicious! Here are a few of my favorite drink recipes to get you through the holidays and beyond! Refreshing and flavorful, they’re sure to become regulars in your drink rotation. Whether you want something fruity or creamy, I’ve got you covered!

Beverages

Delicious Homemade Root Beer Recipe (Ready in 15 minutes!)

Beverages

Sparkling Raspberry Limeade

Beverages

Homemade Pumpkin Spice “Latte” Floats

Beverages

Easy Sparkling Blueberry Lemonade

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Wassail

This traditional English drink is the perfect combination of fruit and spice! Wassail mixes up in a snap and is the perfect holiday crowd-pleaser!

Course Beverage

Cuisine English

Keyword wassail

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 people

Calories 183kcal

Author Alyssa Rivers

Ingredients

• 2 quarts apple cider
• 2 cups orange juice
• 1 cup pineapple juice
• 10 whole cloves
• 5 cinnamon sticks
• 5 star anise
• pinch of nutmeg
• 1/2 cup cranberries
• 1 orange sliced
• 1 apple sliced

Instructions

• In a large pot over medium-low heat add the apple cider, orange juice, and pineapple juice.
• Add in the cloves, cinnamon sticks, star anise, nutmeg, cranberries, orange, and apple slices.
• Let simmer for an hour or all day. Serve hot.

Nutrition

Calories: 183kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 482mg | Fiber: 3g | Sugar: 35g | Vitamin A: 190IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 1mg

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Sweet Potato Cake with Marshmallow Frosting

Sweet Potato Cake with Marshmallow Frosting is lightly spiced, perfectly moist and delicious. Top it off with the most amazing thick and creamy marshmallow frosting! This is a wonderful fall favorite.

Cake baked in a 9×13 pan is easy to eat and to serve. Try Carrot Cake Cheesecake Crumble Bars, Honeybun Cake, and The Best Caramel Apple Cheesecake Bars. Sheet cake like this sweet potato cake is fun to make and eat.

Sweet Potato Cake with Marshmallow Frosting

Sweet Potato Cake is really just like a carrot cake but made with shredded sweet potato instead. It’s a tender spicy cake, with a puffy sweet marshmallow frosting. It will all melt in the mouth in total splendor.

This cake actually tastes just like carrot cake and has the same moist texture. If you didn’t tell someone they were eating sweet potato cake, they would probably think it’s carrot, but since it’s fall and sweet potatoes are all over, it’s fun to use sweet potatoes.

Ingredients for the Cake

• Flour: All purpose flour creates a strong structure
• Baking Powder and Baking Soda: Raising agent to make it fluffy.
• Cinnamon, Nutmeg, Cloves: Perfect blend of spices
• Eggs: Large eggs
• Sweet Potatoes: Finely shredded
• Brown Sugar and White Sugar: Both sugars create sweetness and richness
• Canola Oil: Adds moisture to the cake
• Vanilla: Flavor intensifier
• Pecans for Garnish: Optional

Marshmallow Frosting

• Butter: Bring to room temperature
• Marshmallow Cream: This can be found in the baking section
• Salt: Balances out the sweet.
• Vanilla: Adds flavor
• Powdered Sugar: Dissolves easier than sugar

 Making the Sweetest Potato Cake 

1. Combine: In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
2. Mix: In another bowl mix the eggs, shredded potatoes, brown sugar, sugar, oil and vanilla till well blended.
3. Blend: Add the wet mixture into the dry mixture and mix till just combined. Do not over mix.
4. Bake: Pour into a greased 9×13  bake at 350 degrees F for 20 minutes or till top springs back and tooth pick inserted in the center comes out clean.

Smooth and Creamy Frosting Instructions

1. Cream: In a medium bowl combine the butter, marshmallow, salt and vanilla and mix until creamy.
2. Add: Add one cup of powdered sugar and mix until combined.
3. Beat: Beat in the remaining cup of powdered sugar and mix until smooth and creamy. It will be thick.
4. Spread: Carefully spread over completely cooled cake.

Tips and Variations for Sweet Potato Cake

• Sweet Potatoes: Shred the sweet potatoes with a grater using the small or medium size grate. The big one can leave the potatoes too big to get soft. You can also use a food processor
• Topping: Drizzle the top with caramel sauce for a sweet twist.
• Frosting:  Swap out the marshmallow for a cream cheese frosting.
• Nuts: You can stir in pecans or walnuts into the mix for extra crunch besides using them as a garnish. Sub out the pecans for the walnuts if you desire as well.
• Rounds: Divide the batter between two round tins and put a layer in between and on top for a round cake version.

Why are Sweet Potatoes so Good and Good for you?

Sweet potatoes have taken the health industry by storm, and for good reason. They are good for you and so versatile in baking and cooking.

• Nutrition: Sweet potatoes are nutritional jack pot. High in fiber, vitamin A, C, Manganese and other vitamins and minerals, they boast an impressive resume. They have been touted as helping with gut health, cancer fighting, healthy vision, brain function and immune system. That’s reason enough for me to eat them!
• Cooking: They can be eaten boiled, baked, steamed, or fried, and that’s just by themselves. Because of their mild flavor they can be added to sweet and savory dishes. From Mexican, Italian, breakfast to hearty meaty dishes, they are perfect.
•  Variety: Not only do they taste amazing they come in a few varieties. You can find them in white, red, pink, violet, yellow, and purple.

More Sweet Potato Recipes to Try

Sweet potatoes are so versatile and so good for you! Make them sweet, or savory, it’s all magical! Give these ideas a try!

• Homemade Sweet Potato Pie
• Sweet Potato Hash
• The Best Sweet Potato Casserole
• Maple Sweet Potato Pancakes
• Best Homemade Sweet Potato Fries

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Sweet Potato Cake with Marshmallow Frosting

A moist, lightly spiced, cake loaded with shredded sweet potatoes and topped with a thick and creamy marshmallow frosting and chopped pecans.

Course Dessert, Snack

Cuisine American

Keyword potato cake, sweet potato cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Slices

Calories 518kcal

Author Alyssa Rivers

Ingredients

• 1 and 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/4 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of ground cloves
• 2 eggs slightly beaten
• 2 and 1/2 cup peeled shredded, sweet potatoes*
• 3/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 cup canola or vegetable oil
• 1 teaspoon vanilla
• chopped pecans for garnish, opt.

Marshmallow Frosting

• 1/2 cup or 8 Tablespoons unsalted butter, room temperature
• 1 7 ounce carton marshmallow creme
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cup powdered sugar

Instructions

• Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.
• In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended. Pour batter into a greased 9x13-inch baking pan and spread out evenly.
• Add wet ingredients to dry ingredients and stir together until just combined. Do not over mix.
• Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Marshmallow Frosting and chopped pecans, if desired.
• *Note: It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking.

For the Frosting:

• In a medium bowl combine the butter, marshmallow creme, salt and vanilla and mix until creamy. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake.

Notes

Updated on December 8, 2020

Originally Posted on October 7, 2016

Nutrition

Calories: 518kcal | Carbohydrates: 84g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 196mg | Fiber: 2g | Sugar: 59g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg

 

 

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Orange Pomegranate Salad with an Orange Vinaigrette Dressing

Orange Pomegranate Salad is a delicious mix of greens with fresh oranges, pomegranates and topped with feta cheese and an amazing orange vinaigrette dressing. If you are looking for an awesome salad that is fresh and full of tempting and unique flavors, then this salad is for you!

When it comes to serving this salad the possibilities are also endless. This will pair beautifully with pork, chicken, beef or seafood. Try it with Cast Iron Skillet Pork Chops, Honey Butter Baked Chicken, Perfect Air Fryer Shrimp or Air Fryer Steak with Garlic Herb Butter.

Orange Pomegranate Salad

Summer and salads seem to go together, kind of like winter and soup go together. But just because summer is behind us, for half of the world, doesn’t mean we have to stop eating some of our favorite summer dishes, like salads. This recipe is a perfect example of taking what’s in season and making it fresh, new and absolutely delightful. Winter is peak citrus and pomegranate time and combining the two go hand in hand. The zing from the orange and the sweet of the pomegranates are classic. Top with smooth creamy feta and crunchy almonds for a taste and texture like no other.

The orange in the vinaigrette adds the perfect splash of extra zing to the dish. This is going to be one of those salad recipes that will take most by surprise on how amazing it is. Orange pomegranate salad is definitely unique but the flavor combination works!

What you Need to Make Christmas Salad

This orange pomegranate salad is amazingly fresh, and it will taste best if the ingredients are fresh as well. Buy ingredients close to when you are going to make it so that the lettuce is fresh, the oranges firm and pomegranates dark red. You can save yourself time by buying pre-packaged romaine already cut up and washed. I would however make sure you still rinse your greens to be extra safe. You can also find pomegranate arils in plastic cups in the produce section of the grocery store, if you don’t want to de-seed your own.  See below for tips on how to de-seed a pomegranate.

Zesty Dressing Ingredients

This salad dressing is wonderful and unique. It adds a splash of zest to this orange pomegranate salad that is so enticing with your first bite! 

• Olive Oil: Use a good Extra Virgin Olive Oil
• Apple Cider Vinegar: This is the best vinegar for dressings
• Orange Juice: Use juice from the orange or made concentrate
• Orange Zest: Wash and rinse your orange well with a vegetable wash
• Salt and Pepper: Sea salt and fresh ground pepper are the best in salads.

Pomegranate Salad Ingredients

I love salad! There are endless possibilities and sometimes when you think outside of the box, the most incredible combinations can occur. This orange pomegranate salad is a perfect example of that. The explosion of flavor in this recipe is beyond good.  The oranges give this salad a citrus burst and the pomegranates throughout add a fun and distinctive texture.

• Romaine Lettuce: Washed and dried and chopped
• Oranges: Navel oranges
• Pomegranate: Found in the produce section
• Feta Cheese Crumbles: Perfect addition of texture and flavor
• Sliced Almonds: Adds a nice bit of crunch.
• Sea Salt and Fresh Ground Pepper: To taste.

Making This Spectacular Orange Pomegranate Salad and Dressing

This dressing is divine. You may not want to use it just for this salad. Feel free to use it on any salad your heart desires. It’s zingy, fresh and bright. It will liven up any thing you wish to use it on.

1. Whisk: In a container or a blender combine the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper. Whisk or emulsify till completely blended.
2. Salad: In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add the salt and pepper to taste.

 

Hints for Using Pomegranates

Pomegranates are a unique fruit, since you actually only eat the seeds. They are extremely healthy and taste so good. But getting your hands on them can be difficult. I love the color, flavor and crunch they add to this orange pomegranate salad. So here is one way to cut and deseed your pomegranates. Remember they can stain so take care about what you wear and use a plastic cutting board, as it can stain wood.

How to De-Seed Pomegranates

Now if you don’t want to deal with taking the time do this or the mess, you can buy the arils already deseeded. Here is a great tip on how to de seed pomegranates in a timely manner. Pomegranates help enhance all fruit salads!

1. Cut both ends off of fruit.
2. Score the fruit in half all the way around the biggest part of the fruit. Cut into the skin about half an inch all the way around. Using the knife, or  your hand pry the two halves apart.
3. Over a large bowl, hold one half of the fruit, seed side down in your hand. Using the back of a large spoon whack the pomegranate on the skin side all the way around.
4. The seeds will fall through your hands into the bowl. Pry any arils left behind.
5. Repeat with the other half.

Add Ins, Tips and Variations

A fresh side salad like this one can always be changed up or added to you see fit. Here are some suggestions of add in and variations to this crisp winter salad.

• Avocado: For extra creaminess and a hint of flavor cut in ripe avocado just before serving.
• Chicken or Fish: Change this from a side dish to a main dish by adding in grilled or baked chicken or fish. Salmon or shrimp would both work with this salad.
• Nuts: Change out the sliced almonds for walnuts or chopped pecans.
• Toast: Toast the sliced almonds, walnuts or pecans before adding them to the salad. Place them in a skillet on the stove over medium high heat. Stir occasionally and watch them closely to turn a nice golden brown. Remove from heat and place on a plate or dish to cool immediately. Leaving them in the pan will continue to cook them which may cause them to burn.
• Red Onions: For a bit of a bite add thinly sliced red onions.
• Lettuce: Feel free to trade out the romaine for arugula or a blend of mixed greens. I would avoid using just iceberg, however, as this will change the flavor and texture of the salad.

The Best Way to Store Salad

• Can I make this ahead? Yes and no. All of the elements can be done ahead of time but you will not want to mix it together till you’re ready to serve. The dressing, oranges, romaine, and pomegranates can all be done ahead of time and stored separately in the fridge till ready to serve.
• How well does this keep? This salad is best fresh and on the day it’s prepared. If you have leftovers store them in an airtight container in the fridge and try to use it the next day. You may want to add fresh lettuce as the dressing can cause it to wilt slightly.
• What do I do with this extra dressing? If you have extra dressing,  you can use it as a marinade for chicken or pork. Or make another salad. One can never eat too much salad can they?

More Pomegranate Loving Recipes

Pomegranates are such a fun thing to eat and they are so good for you. It only makes sense to use them in as many ways as possible while they’re in season. Most the time pomegranates are used as a garnish, but in these recipes they are a key ingredient. Get the most from your hard earned arils and make one of these recipes today!

• Winter Cobb Salad
• Apple Pomegranate Almond Salad with a Creamy Lemon Poppy Seed Dressing
• The Best Winter Fruit Salad
• Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dressing
• Sparkling Pomegranate Lemonade

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Orange Pomegranate Salad with a Orange Vinaigrette Dressing

A delicious salad made with fresh oranges and pomegranate then topped with feta cheese and an amazing dressing!

Course Salad

Cuisine American

Keyword orange pomegranate salad, salad recipes

Prep Time 20 minutes

Total Time 20 minutes

Servings 8 Servings

Calories 141kcal

Author Alyssa Rivers

Ingredients

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon salt
• crack of pepper

Salad Ingredients:

• 4 cups fresh romaine lettuce chopped
• 3 oranges sliced
• 1 large pomegranate
• 1/2 cup feta cheese crumbled
• 1/4 cup sliced almonds
• sea salt and fresh ground pepper to taste

Instructions

To make the salad dressing:

• Whisk together the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper.
• In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add a crack of salt and pepper.

Notes

Updated on December 6, 2020

Originally Posted on January 5, 2015

Nutrition

Calories: 141kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 180mg | Potassium: 193mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2205IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 1mg

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