Citrus Salad with Dried Cranberries and Toasted Walnuts

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 2 Grapefruits, red
  • 4 cups Napa cabbage
  • 2 Oranges
  • 1 Shallot, small

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on kitschencat.com

Description

Ingredients

• 2 red grapefruits
• 2 oranges
• 1 teaspoon sugar
• Salt and Pepper
• 1 tablespoon coconut oil
• ½ cup chopped walnuts
• 3 tablespoons extra virgin olive oil
• 1 small shallot, minced
• 1 teaspoon dijon mustard
• 4 cups thinly sliced napa cabbage
• ½ cup dried cranberries

Directions

• Trim peel and pith away from citrus fruit and then slice into ¼ inch thick pieces. Put in a bowl and sprinkle with sugar and ½ teaspoon salt. Stir and let sit while prepping other ingredients.
• Heat coconut oil in a small skillet over medium heat and add walnuts and ½ teaspoon salt. Stir until walnuts start to toast, about 2 minutes. Be careful not to burn! Transfer to paper towel to let cool
• Drain fruit and reserve 2 tablespoons of fruit juice.
• Whisk together reserved fruit juice, shallot, mustard, and olive oil.
• Toss dressing with napa cabbage, cranberries, walnuts, and citrus fruit.
• Season with salt and pepper to taste then serve!