Cranberry Pomegranate Salad

Here’s a quick cranberry salad you and your family can try this Thanksgiving! Now, we think this salad is best made at least a day ahead of time, and we’re going to make it tomorrow (pictures incoming!). We like to let the flavors marinade together, it makes it even better!

Ingredients

• 1 Can (14 oz) Cranberry Sauce with Whole Cranberries
• 1/4 cup chopped celery
• 1/4 cup walnut pieces
• 1/2 cup pomegranate
• 2 tablespoons fresh orange juice
• 1 orange’s zest

Directions

1. Wash and chop your celery, set aside in a bowl. If your walnut pieces are too large, chop them down to size as well and set aside in a bowl. Carefully gather all the seeds out of your pomegranate. Definitely snack on a few to reward yourself for getting them out, and then you should set those seeds aside in a bowl.
2. Now, in a larger mixing bowl open your can of whole cranberries. Once it’s in the bowl, mash it up. Measure out your celery, walnut pieces, and your pomegranate seeds and add to the mixing bowl. Cut your orange in half, and measure out that fresh orange juice. Now that most everything is together, mix it up, taste it, and start adding your orange zest. If you think you’ve added enough zest, give it a test taste.
3. It’s ready to serve, but if you can cover it and stick it in the fridge for at least a few hours this salad will be a lot better!

That’s it! You can use the left over pomegranate seeds as a snack for you or your kids! All that’s left is to enjoy it!

Stay healthy family!