Festive Vegan Cranberry Salad Recipe

About this recipe

This vibrant and refreshing salad combines the tangy sweetness of cranberries with the crunch of walnuts and celery, making it a perfect vegan dinner option. A delightful mix of fruits and textures, it's ideal for a festive evening.

Ingredients

• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 1 stick Organic Celery Stick
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 308G Roasted Sunflower Seeds, 308G
• 4 Per Pack Giga Apples
• 190G The Bay Tree Cracking Cranberry Sauce

Instructions

1. 1. In a medium saucepan, combine 1/2 cup orange juice and 1/2 cup water. Bring the mixture to a boil over medium heat.
2. 2. Add 1 can of cranberry sauce to the boiling liquid and stir until fully dissolved and smooth. Remove from heat and let it cool slightly.
3. 3. Transfer the mixture to a blender and blend until smooth, or use a whisk to ensure a uniform texture.
4. 4. Pour the blended mixture into a glass bowl and refrigerate for about 30 minutes, or until it begins to set but is not fully firm.
5. 5. Once the mixture starts to set, gently fold in 1 cup of chopped celery, 1/2 cup of chopped walnuts, 1 can of drained pineapple chunks, and 1 teaspoon of.
6. 6. Return the bowl to the refrigerator and chill for at least 2 hours, or until fully set.
7. 7. Serve the salad chilled as a refreshing and festive dinner side dish.